Poached Egg & Chicken Avocado Toast

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


  • 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.