Avocado & Poached Egg on Toast Masterclass

Yo!  Good morning!  I'm feeling awesome.  Why - because I've just found a taste sensation that's taken my Avo and Eggs to the next level.

There's no denying it.  Avocado and Poached Eggs are a poster child for the wellness industry at the moment.  It's such a great combo of protein, healthy fats and nutrients that it's genuinely a massive winner and tastes amazing to boot.  It leaves me feeling satisfied till lunch - it's one of my go to breakfasts.

However, not all Avo and Eggs are the same.  I've been searching and trying various different combos recently and feel moved to write to you all and tell you about this morning's masterpiece as it was a flavour bomb that needs to be tried by everyone!

So enough with the build up.  There's only a few extras in here that make the difference between something that's good and AMAZING and it literally only takes an extra 2-3 minutes to make than your regular / relatively boring looking habit!  Here's the recipe....

Ingredients: (serves 2)

1 Ripe Hall Avocado
1 Ripe Plumb Tomato
1 Red Chilli (of your favourite heat variety)
Fresh Flat Leaf Parsley
Pomegranite Vinegar
Malden Sea Salt
Freshly Ground Black Pepper
1 Small Ciabatta cut in half and toasted
2 or 4 Free Range Super Fresh Eggs (Hen or Duck)

Method:

Cut your Ciabatta in half and pop in the toaster.

Cut the Avocado in half and spoon out the flesh into a bowl.  Make sure you scrape ALL of the really dark green stuff out as well - that's where the magic is.  Then chop up your Plum Tomato into small cubes and add to the avo.  Chop the chilli (as much as you like to get your heat right) into tiny dice and add.  Add 2 teaspoons of Pomegranate Vinegar, a pinch of Malden Salt and a good grind of black pepper then mix.  I personally like a chunky smash to maintain some of the texture of the Avo.  Have a taste, check seasoning etc and set to one side; the vinegar will prevent your avocado going brown.

Next poach your eggs to the desired consistency.  I like a runny yolk, so mine get just over 3 minutes in boiling water.

The build is super simple.  Start with your piece of Ciabatta toast.  Spoon some of the Avo mix onto the toast and press a little well into the middle to take the egg.  Add your egg and then finish with some Flat Leaf Parsley, some extra slices of chilli (if the mood takes you), a drizzle of your favourite oil (I used local rapeseed oil) and a grind of Hawaiian Black Sea Salt.

BOOM!  The parsley, chilli and pomegranate vinegar make this an absolute winner.  Try it out and let us know how you get on.