By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and
am eligible to win prizes associated with the contest. I was not compensated for my time.
My husband likes his eggs so runny it scares me. It kind of makes me gag. There’s something about a runny egg that skeeves me out. When he’s eating his almost-raw eggs I usually can’t watch or I will lose my appetite. Don’t get me wrong, I like a sunny side up egg as much as the next gal, but cook up the whites, man! He likes his meat pretty raw as well. I’m sure he has a parasite…or two. Thank goodness for our immune system, right?
Which leads me to poached eggs. I love a good poached egg but I’m usually that girl who’s ordering her eggs “cooked through” (usually accompanied by an eyeroll from you know who). I just don’t trust that they won’t be too runny and then I can’t eat them. I also don’t really love the idea of getting sick from a raw egg. Salmonella is not on my to-do list.
Which brings me to today’s Poached Eggs on Sourdough with Cilantro Avocado Sauce. This was a shared breakfast…guess which half is mine? It was super easy to make and very light. I just toasted a slice of fresh sourdough bread and topped it with my favorite dandelion and beet microgreens. Then I added the poached eggs and some dollops of the creamy avocado sauce. It was pretty spectacular, despite the runny egg. 🙂
If you’re like me and get a little cautious when it comes to runny eggs, you will love Davidson’s Safest Choice Eggs. These eggs are special because they’re pasteurized in an all-natural warm water bath. This eliminates the risk of Salmonella while retaining all of the egg nutrients and flavor. If you’re like Hany and you love a good raw or under-cooked egg, you can safely use Davidson’s eggs in all your raw applications (think sauces, salad dressings, and ice cream).
So tell me — what’s your egg preference, runny or cooked through?