I LOVE breakfast, especially when it includes runny egg yolks. If this is your thing too, you’ll love these Poached Eggs with Herby Goat Cheese, Lemon and Avocado. It’s easier than it sounds, and even more delicious than it looks.
Breakfast is one of those meals that can feel very luxurious, yet still come together quickly. This recipe for poached eggs with herby goat cheese, avocado, and lemon, checks ALL the boxes. Creamy, tangy goat cheese – runny, unctuous egg yolks – crisp, toasted bread – peppery and bright arugula – plus soft and smooth, lemon-topped avocado? So satisfying. Various textures, flavors, and scents combine to create a breakfast that is anything but boring. And yet, this breakfast takes about the same time to make as traditional bacon and eggs. Next time you need a little extra boost in the morning, treat yourself to this delightfully flavorful plate.
Poached Eggs with Herby Goat Cheese, Avocado, and Lemon
Ingredients
- ¼ cup white vinegar
- 10 oz goat cheese slightly softened
- ½ cup sour cream
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh basil leaves
- ½ tsp garlic powder
- black pepper freshly cracked, to taste
- kosher salt to taste
- 8 eggs
- 2 small, ripe avocados
- good, crusty bread ciabatta works well here
- 2 cups baby arugula
- paprika for topping
- 1 lemon
Instructions
- In a wide sauce pan, bring a few inches of water, plus the vinegar, to a simmer.
- In a bowl, whip together the softened goat cheese, sour cream, thyme, basil, garlic powder, and salt and black pepper to taste (You can use an electric handheld mixer or just a spatula, like I do).
- Working with batches of 2-3 eggs at a time, crack each egg into individual bowls. Drop them one at a time into the simmering water. Poach the eggs for about 4-5 minutes per batch for runny yolks.
- When finished poaching, lift the eggs with a slotted spoon and place onto a plate lined with paper towels to drain slightly before plating.
- While the eggs poach, slice and toast the bread, and slice the avocado.
- To plate, swipe 2-3 tablespoons of the herbed goat cheese onto a plate. Place two poached eggs onto the goat cheese and sprinkle with paprika. Add ½ cup baby arugula to the plate and top with a few slices of avocado.
- Sprinkle all over with salt, freshly ground black pepper, and freshly squeezed lemon juice.
- Serve with the crusty toast.
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