Avocado and Poached Egg on Toast
Recipe from Subhani Selvendran
You cannot get lighter sponge cake than this and once this is topped with cream and summer berries – this Summer Berry Genoise will make a wonderful centre piece for any dinner party or BBQ.
Ingredients
- 4 Medium eggs, the fresher the better
- 2 ripe avocados
- Juice 1/2 lemon
- 1tsp chilli flakes or 1/2 red chilli, finely chopped
- 4 slices sourdough bread, toasted (or normal bread)
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
1
Instructions
- Heat a pan of lightly salted water to a simmer.
- Crack one of the eggs into a cup, then make a whirlpool with a spoon in the water and carefully tip the egg into the water.
- Repeat with a second egg. Cook each egg for 3-4min until white is barely set.
- Remove eggs with a slotted spoon and drain on kitchen paper.
- Repeat with remaining eggs, bringing water back up to a simmer.
- Meanwhile, halve and de-stone avocados. in a large bowl
- Roughly mash avocados, lemon juice and chilli.
- Season to taste.
- Spread avocado mixture over the sourdough
- Top each serving with an egg and serve immediately
Equipment
Pan
Slotted Spoon
Tip
Make avocado mixture up to a day in advance and cover the surface with clingfilm – the lemon will keep it from turning brown.
This breakfast recipe is full of good fats and protein, which will keep you full until lunch!