Sourdough, Poached Happy Egg and Avocado
11
ingredients
2
servings
30
mins
A bright and healthy brunch to start to your day! Deliciously moreish avocado toast topped with micro herbs and perfect peached eggs with a hit of chilli to wake up your tastebuds.
Ingredients
2 Happy Eggs per person
2 tbsp white wine vinegar
2 slices of sourdough bread per person
Cherry tomatoes
Avocado
Chopped Birdseye red chilli
Pea shoots
Cress
Chilli oil
Dill
Lemon
Method
- Fill a large pan with water and bring it to a light boil, then add the vinegar.
- Slice the avocados open and scoop the flesh into a bowl. Smash until it’s chunky but spreadable, then stir in the chopped tomatoes and add lime juice.
- Preheat the grill to its highest setting or set a griddle pan on the hob over a medium-high heat.
- Brush the sourdough slices with oil on both sides and lightly brown for 1-2 minutes on each side.
- Crack each Happy Egg into a small ramekin.
- Stir the water in the pan with a fork, creating a whirlpool. Gently tip each egg in and poach together for 2-3 minutes, using a slotted spoon to keep the eggs floating. Once cooked, remove the eggs and pop them onto kitchen paper.
- Spread your toast with the avocado mix and sprinkle over the pea shoots, cress and chilli.
- Top each one with an egg and a drizzle of chilli oil and salt to finish, then tuck in!
