Nadiya Hussain’s Poached Egg Breakfast Board
If you're tired of the same old egg on toast for breakfast, why not give this inventive egg board from Nadiya Hussain a go. Perfectly poached eggs are served with creamy beetroot and an array of delicious toppings. Serve with plenty of toast for scooping up every last bit.
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Introduction
This is the kind of thing I like to make when I want a delicious breakfast to serve in the middle of the table. It’s a fun way of enjoying poached eggs. In fact, it’s my new favourite way, with creamy beetroot, avocado, runny eggs and lots of crisp toast to swish it up with.
Ingredients
| 4 | fresh eggs |
| toast, to serve | |
| For the creamy beetroot: | |
|---|---|
| 250g | cooked beetroot |
| 200ml | crème fraîche |
| 1 clove of | garlic, peeled |
| Pinch of | salt |
| For the toppings: | |
| 1 | avocado, cut into cubes and sprinkled with some lemon |
| pickled red cabbage | |
| crispy chilli oil | |
| runny honey | |
| finely sliced fresh dill |
Essential kit
You will need a blender.
Method
Crack each egg into a small bowl and set aside.
Get a pan large enough to be able to comfortably hold four eggs and deep enough for a lot of water. Pour water into the pan and bring to a boil. As soon as the water boils, turn the heat right down.
Have a bowl of cold water large enough for the four eggs set to the side. Add a few cubes of ice if you have ice, if not, don’t worry about it (and you can skip this step entirely if you are eating your eggs straight away).
Stir the water to remove any air bubbles and leave the water to become still. As soon as the water is still, take a bowl with an egg and gently lower it right down to the surface of the water, allowing the egg to just drop in.
Do the same with the other three eggs in quick succession so they cook for roughly around the same time.
Leave to sit for 3 minutes, then remove the eggs one by one with a slotted spoon and eat immediately or drop carefully into the cold water to stop them from cooking any further.
For the beetroot, put the cooked beetroot in a blender with the crème fraîche, garlic and salt. Blitz till you have a smooth, thick paste. Spread all over a wooden board or flat platter.
Sprinkle over the diced avocado and the pickled red cabbage, then drizzle over the crispy chilli oil. Add the eggs on top. Sprinkle over the dill and then do another sprinkling of crispy chilli oil and honey.
Serve with buttered crisp toast and dig right in.
Tip: If you are struggling to find crispy chilli oil, you can make your own by combining chilli flakes, oil and crispy fried onions. Give it a mix and you are good to go. The best thing about making it yourself is that you can control the chilli: add more (if you are like my husband) or less (if you are like me).
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