I know what you´re thinking – what an odd name for a recipe. How can eggs look like dumplings and what does avo toast have to do with them? Well originally, this was of cooking eggs was supposed to yield us poached eggs. But I realised that if I let them cook just a little bit longer, and get the yolk hard boiled, the egg white ends up looking like a dumpling and it all looks gorgeous on an avocado toast, making an epic brunch menu. So this #homemadeMonday I´ll be showing you how to make eggs that look like dumplings and put them on an avo toast, with a hollandaise topping and sprinkled with chilli flakes.
four eggs and three egg yolks
four pieces of toast or half a baguette
a tbsp of mustard
a tsp of vinegar
50g of butter
a pinch of cayenne pepper
a pinch of chilli flakes
1. In a small pot bring a litre of water to a simmer.
2. Crack each egg open on top of a 15×15 cm sized plastic foil, and then wrap the egg in the foil, sealing them completely and without leaving any air inside the pouch. Twist the ending and dip into the simmering water, with the ending hanging out of the pot.
3. Let cook like that until hard (it should take some 8 minutes, perhaps a bit more, feel free to lift the egg out of the water and see how much it´s hardened).
4. While the eggs are cooking, mash the avocados, mixing them with just a tablespoon of lemon juice and a pinch of salt and pepper.
5. Prepare the hollandaise sauce by mixing the egg yolks with the mustard and the vinegar, the melted butter and finally adding the pinch of cayenne pepper.
6. Toast the bread, spread the avocado paste on top, add one egg per loaf, pour one to two tablespoons of hollandaise sauce on top of each egg and finally sprinkle the chilli flakes on top, serving with a nice glass of orange juice, or mimosa if you´re feeling frisky.