Chef Uno Immanivong returns to Good Day to make something from the revamped Chino Chinatown brunch menu.
4 slices bread (brioche, ciabatta, focaccia, something a little dense so it holds up to the poached egg)
4 slices Swiss cheese
2 tablespoon butter (room temperature)
2 each avocado
4 each eggs
1/2 cu alfalfa sprouts
1/4 cup radish coins
1 cup grape tomatoes (halved)
2 tablespoon Valentina Hot Sauce
2 tablespoon soy sauce
1 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1 tablespoon distilled vinegar
Heat a skillet on the stove to medium heat. While pan is heating, spread but sides of bread with room temperature butter. Place two pieces of bread in pan and toast until the sides begin to brown slightly (1-2 minutes). Flip toast and then lay a piece of Swiss cheese on top with 1" of cheese off the bread so it develops a cheese crisp overhang. Repeat with remaining bread. Allow cheese to melt (1-2 minutes) Use a spatula to place bread on plate.
In a stock pot, bring 3 inches of water to a simmer with distilled vinegar. Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve and there will be less stray egg whites when you do this first. Swirl the water and then gently pour the raw egg into your pot of hot water. Turn off the heat and cover the pot (or just lower the heat to low), and cook for 4 minutes until the whites are cooked through. Remove from the pot with a slotted spoon onto a paper towel to drain. Set aside until ready to use.
Cut each avocado in half longway and remove the pit. Then slice them in their skin 1/4" thick and use a spoon to scoop out the flesh.
To assemble, place cheese bread on the plate, top with half an avocado, then poached egg (seasoned with salt and pepper), alfafa sprouts, tomatoes and radish coins. Drizzle with soy sauce and hot sauce.
Eat well, Chef Uno