More than 135 chefs from around the country are competing in the Hometown Breakfast Battle, a national completion in honor of 135th anniversary of the Thomas’ brand. Of course, several Southern chefs are represented in the competition, including Chef Patrick Broadhead of Max’s Grille in Boca Raton, Florida. Cast a vote for Chef Broadhead here.
1 Thomas’ Original English Muffin, toasted with butter
1 slice smoked salmon
3 leaves arugula
1 slice of applewood bacon, split
Slice heirloom tomato
Spicy crushed avocado
Fried egg, poached
Crushed avocado (recipe below)
Poached eggs (recipe below)
1 medium-sized Haas avocado
1 small serrano chili, seeded and minced
Sea salt, to taste
Remove the pit from the avocado and scoop the flesh into a bowl. Mash avocado lightly with a fork. Add minced serrano, juice of 1/2 the lemon and 1 tsp. sea salt or more or less to taste. Mix gently so the avocado remains chunky. Set aside.
1 tsp. kosher salt
2 tsp. white vinegar
Sea salt, to taste
Cracked pepper, to taste
Add enough water to come to 1 inch up the side of a narrow, deep 2-quart saucepot. Add kosher salt and white vinegar and bring to a simmer over medium heat. Meanwhile, crack one very fresh, cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around. Add the egg into the whirlpool, turn off the heat and cover the pot. Allow to sit, covered, for 4-5 minutes depending on desired level of doneness. Remove the egg from the water with a slotted spoon and pat dry on a clean kitchen towel. Season with sea salt and cracked black pepper.
To assemble, toast one Thomas’ Original English Muffin and spread with butter. Top the bottom portion with 1 Tbsp. avocado mixture, arugula, slice of tomato, bacon, smoked salmon and finish with the poached egg. Top with the other half of the buttered Thomas’ Original English Muffin.
Recipe and photo courtesy of Chef Patrick Broadhead.