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Poaching isn't just for eggs. Casey is poaching chicken, a couple of eggs and tossing it all on some avocado toast.


serving time2


  • 3 cups milk

  • 4 sprigs rosemary

  • 1 bay leaf

  • 3 garlic cloves, smashed

  • 1 teaspoon white pepper

  • 2 tablespoons kosher salt

  • 1 tablespoon olive oil

  • 1 chicken breast

  • 1 tablespoon white vinegar

  • 1 tablespoon kosher salt

  • 2 eggs

  • Salt

  • White pepper

  • Maldon smoked sea salt

  • Freshly ground black pepper

  • 3 tablespoons creme fraiche

  • 1 tablespoon Dijon mustard

  • 4 pieces sourdough toast

  • 1 avocado, smashed


  1. In a small pot, combine milk, rosemary, bay leaf, garlic, salt, white pepper and olive oil and bring to a very low simmer. As soon as liquid is simmering, add chicken breast. Cover and let cook at a low simmer for 20 minutes, then remove pot from heat and let the chicken cool in pot for about 15 minutes.

  2. In a medium pot, bring water to a boil with vinegar and salt. Crack each egg into a separate dish. When the water comes to a boil, turn down slightly, then use a wooden spoon to stir the water until a whirlpool forms. Quickly, while the water is still spiraling, drop the first egg right into the center of the whirlpool. As soon as the white begins to set, give the water another swirl from the outside (trying not to disturb the egg) and drop the second egg. Let cook 4 minutes, then remove from water with a slotted spoon and drain on paper towels.

  3. When chicken is a little cool, remove from liquid and carefully shred into a bowl. Mix in creme fraiche, Dijon and season to taste.

  4. Spread smashed avocado onto each slice of toast, top with some chicken salad, an egg, and season with more salt and pepper to taste.





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- You've heard of poached eggs, but did you know that you can poach just about anything? Today I'm gonna show you how to poach eggs and chicken and put it on top of a beautiful avocado toast. Let's get started. So to poach our chicken we're gonna start by infusing our poaching liquid, so I've got some milk here, we'll add it to out pot. And the flavors we're gonna use are rosemary, all straight in there, we got a bay leaf. We got some garlic, let's just get that smashed and peeled. All right so let's get some heat going. We're gonna season it with some salt. Got salt, let's get some white pepper. And we're gonna add some olive oil as well. Start infusing the flavors. Make sure everything's combined. You can also use water or chicken stock or any other liquid for poaching. All right so our poaching liquid is warming up and as soon as it starts to simmer we're gonna add our chicken in. We're gonna let that cook then we're gonna let it cool in its own liquid so it's ready to shred to go on our avocado toast. All right our milk is pretty warm so let's drop our chicken in. You don't want the milk to boil cuz then you're gonna get that little film on the top. You might scald the milk, it's not gonna be as good, so remember we're gonna do this low and slow. So chicken in. Make sure it's nice and in there. Rotate it over, and we're gonna cover it. Drop the heat a bit. That's gonna do its thing. I've got my eggs for poaching and I've also moved my chicken to the back burner off the heat just so it can cool. It's done cooking but we just wanna let it cool down in its own liquid, just gonna keep it nice and moist and keep all that flavor locked in there. So we got some water on to boil for our eggs. So let's bring that all the way up to a boil, and to that we're gonna add some distilled vinegar and some salt. Our water is now at a pretty good boil, so what we're gonna do is make a whirlpool. And we're gonna drop our egg right into the middle of that whirlpool. Crack our egg into a little dish and we don't want it too high, we want it to be at more of a simmer. We're going right into that center with our egg. And the spinning is gonna hopefully keep your yolk and your white all together in a little perfect ball instead of going everywhere. So that one's going, we'll get our next one ready to go. Right into the center. Gonna pull these out just because they're cooking. Here's one. So our eggs... Are done. So the whole idea behind poaching is that we're cooking at a really low temperature in liquid, but unlike braising where you sorta hit it with high heat first and then let it cook really low and slow over a long period of time, poaching is a shorter cooking method. So I'm just gonna pull the chicken right out of the liquid, and we're gonna just shred it right in this bowl. So you can use forks, you can use your hands, whatever your preferred shredding method is. You can also dice it up if you prefer. All right so with our chicken shredded, just gonna make a really simple chicken salad. The only things we're gonna add are some salt and pepper. Pepper. And we're gonna add some creme fraiche. I've got our creme fraiche and some Dijon mustard. Just mix these all together. All right and that is our chicken salad done. So let's get plating. I've got some toast. Got some smashed avocado. Some freshly cracked black pepper, and my favorite smoked sea salt. So let's build. Take a toast. Throw some avocado on there. And then we'll top it with some chicken salad. We'll finish it with one of our beautifully poached eggs. And then finish it all with our pepper and our sea salt. So I hope you can see how easy poaching is with this very simple avocado toast with poached eggs and chicken. And if you do try poaching at home, tag me. I wanna see what you're poaching.

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