Tuna mash and poached egg on toast

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I threw some random things together that day. I was extremely skeptical about the flavour combination, but this worked perfectly and served to annihilate some grogginess, pre-coffee works, of course. I needed an egg, a sharp crunch of bread to be the bed of a multitude of flavours, something a little thick- a more savoury spread of sorts. This is so simple.

Ingredients

  • one thick slice of good sourdough or raisin bread (this was plain rye sourdough)
  • 1 fresh egg
  • 2 teaspoons white vinegar
  • For the side salad: simple salad mix of whatever you may, washed and tossed in reduced balsamic lemon vinaigrette made with balsamic, lemon juice and olive oil. Amount of salad mix you wish to use is completely up to you. I used about a half cup.
  • For tuna mash: 1 can tuna packed in water, quarter cup canned corn, 1 tablespoon mayonnaise, 1 tablespoon greek yoghurt, half tablespoon Dijon mustard and lashings of pepper.
  • small handful cherry tomatoes, sliced in half
  • 2 baby radishes
  • pinch of chilli flakes

Directions

  1. Toast bread of choice.  A little burnt is okay. Medium burnt will pass. Me? I practically go for carcinogenic. Kill me whenever.
  2. Poach your egg: Crack fresh egg into a small bowl. Fill a deep saucepan 3/4 full of water and let come to a boil. Reduce to a simmer, add vinegar and make small whirlpool. Slowly add your egg and continue swirling with slotted spoon. I just used a normal spoon because the slotted spoon I had on hand didn’t look clean enough to use and I was merely too lazy to go ALL the way to the sink and do more washing. Actual problems of a lazy teenage breakfast aficionado. It’s quite tragic. Anyways, wait for around 3 minutes before taking out your beautiful poached baby.
  3. In the meantime, toss tuna and corn mash ingredients together in a small bowl. Take two tablespoons of mixture and liberally coat toast, or however much you want, really. Reserve the rest in the fridge for future use. Lick the spoons each time.
  4. Remove egg from water- test it first by poking its belly with your finger. There should be a slight wobble, neither too floppy or firm.
  5. Thinly slice baby radishes and add to the salad. Place poached egg on toast and whip out your pepper cracker and chilli flakes. Do what you’re meant to do.
  6. Marvel at how pretty it looks.
  7. Slice, eat, pore over the papers and pour some coffee.
  8. Enjoy that sort of morning while it lasts.

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3 thoughts on “Tuna mash and poached egg on toast

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