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Author Notes: This simple process livens up a morning staple by poaching eggs in coconut milk spiced with red curry and brightening the avocado with lime and jalapeno. The bit of spiciness is wonderful, but I think the best benefit comes from poaching the eggs in coconut milk. It adds an extra dose of creaminess to already luscious combination and the soft bursts of coconut flavor are a nice surprise at breakfast/brunch. —Chase the Flavors
- 1 avocado
- 1 jalapeno, finely chopped
- 1/2 lime, juiced
- 1 clove garlic, finely chopped
- 1 can coconut milk, 13.5 ounces
- 1 teaspoon red curry paste
- 1 large slice of toast (or 2 small)
- 1 tablespoon sprouts
- maldon sea salt and pepper to taste
- Combine the avocado, jalapeno, garlic, and lime juice in a small bowl. Use a fork to break up the avocado until smooth.
- I generally poach eggs in a large pot with plenty of water in order to get the prettiest eggs possible. That said, I prefer to make this recipe in a small saucepan to get by with only using one can of coconut milk.
- Bring the coconut milk to heat in a small saucepan over medium heat. Whisk in the red curry paste until smooth. When the coconut milk reaches 180 degrees, use a small spoon to swirl the water clockwise so that it creates a whirlpool. Drop the egg into the center of that whirlpool and continue stirring along the outside of the saucepan for 10-15 seconds until the egg sets. Start a timer and cook the egg for 4 minutes and 30 seconds. Use a slotted spoon to carefully remove the egg from the coconut milk and place it onto a plate. Repeat with the second egg.
- Spread the toast with the avocado, add the sprouts, and the poached eggs. Sprinkle with maldon sea salt (or another flakey salt) and pepper.
- This recipe was entered in the contest for Your Best Recipe with Coconut