Poached Eggs with Avocado Relish

Servings: 4

The secret to this recipe is preparing the relish a day in advance. Note that when making poached eggs, if the water is boiling too briskly, the egg may toughen or break; and if the temperature is too low, the egg won’t hold together.



1 avocado, peeled, pitted, and finely chopped
1 cup fresh corn kernels
1/2 cup roasted bell peppers, finely chopped
2 tablespoons chopped chives
1/4 cup chopped cilantro
1/2 cup finely chopped tomatoes
2 tablespoons sherry wine vinegar
1 tablespoon fresh lime juice
Salt and pepper

4 extra large eggs

Poached Eggs with Avocado Relish recipe 


Gently toss all of the relish ingredients in a medium bowl, seasoning with the salt and pepper to taste. Set aside. Fill a 2-quart saucepan coated with Teflon™ non-stick coating with water, 3/4 full. Add 1 teaspoon of salt. Bring the water just to boiling, then reduce to a simmer.

Break an egg into a shallow bowl or a plate and with the edge of it just touching the pan, gently slip the egg into the water; cook 3 to 5 minutes or until the white is firm and the yolk begins to thicken but not get hard. Using a slotted spoon, remove the egg from the water and drain well. Serve on a piece of whole-grain toast, if desired, with a few dollops of the relish at its side. Repeat with remaining 3 eggs.

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