POACHED EGG STACK WITH CRAB CAKE, AVOCADO AND BACON CRUMBLE

This is it. One luscious star. My husband Paul requests this every Father's Day and when my sister comes over with her family for special-occasion brunch this is what we serve the adults. Goes well with an Italian Pinot Grigio.

INGREDIENTS​

• Bacon, 4-8 pieces (use my bacon hack!) and for bacon crumble

• Egg, 1-2 depending on the number of servings

• Mini crab cake, see recipe or use pre-made from fish store

• Ghee

• White vinegar

• 2 tbsp chipotle mayo (see recipe)

• 1 Avocado, sliced and topped with a sprinkle of fresh lemon juice

• Kosher salt

• Red pepper flakes (to taste)

INSTRUCTIONS

1. Put pieces of bacon in pre-heated 400 degree oven on SIL MAT’s silicone backing sheet liner or parchment paper over baking sheet, bake 20 minutes, take out and put aside. Put on paper lined plate. 
   Cut open avocado and scoop out one side, and slice the long way
   Lay the slices out on a plate.
   Sprinkle Kosher salt and a sprinkle of lemon juice over avocado slices
   Meanwhile, fill small saucepan with water and bring it to a simmer (for eggs)
    

2. Crab cakes:
   Using a cast iron or stainless pan will give you a good crust. You can technically do this on a nonstick if it is the only option. 
   Put small fry pan on medium heat and add ghee
   When ghee melted, add crab cakes, and cook 2 minutes on both sides (or until golden brown)
   When done, put on clean plate and tent with tin foil
    

3. Poached egg:
   Crack eggs and put in ramekin or small bowl
   Add vinegar to simmering water
   Swirl water in on direction with spoon, and drop egg into center of water (make sure ramekin is kissing water and drop delicately)
   Put timer on for 3 minutes
   After 3 minutes, take slotted spoon and take egg out resting it on kitchen towel (cut off any excess white bits so its an attractive circle)
    

4. Plating time!
   Take attractive plate, and smear 1 T of chipotle mayo on one side
   In center of plate, layer avocado slices (3 - 4)
   Next, layer crab cake on top of avocado and put sprinkle of lemon juice and heaping tsp of chipotle mayo on top
   Next, layer poached egg on top - be careful it does not slide off!
   Drizzle kosher salt, red pepper flakes and bacon crumbles all over poached egg stack and plate - attractively. Place two pieces of bacon on side of plate .
   Serve immediately! 

A FINAL NOTE

Sometimes poaching an egg can feel a bit intimidating but with a little practice, poached eggs can be a wonderful addition to your cooking skills. The key is the vinegar and the swirling. The vinegar helps the egg from breaking apart and the swirling action keeps the egg together. You want to go for a pretty active swirl and gently lay the egg into the water. Cracking it into a small bowl ahead of time is key. If you're cracking the egg after you swirl too much time has already elapsed. Don't worry if you get floaty egg whites in the water--it won't affect the outcome.

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