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.

Spicy Coconut Rice with Poached Eggs

OK so it’s a real quick recipe today.  I’ve just knocked this up for breakfast and it was absolutely amazing.  I’m planning on doing a pretty intense workout this morning and needed some carbs to get me in the mood!

The rice base is an excellent ingredient to use in many dishes, so I've made a little extra here to save for later and have with some fish.

Ingredients:

2 sticks of Celery
1 large carrot
1 green pepper
1 baby leak
3 spring onions
1 large clove of garlic
coconut oil
4 eggs (2 per person)
wild rice (as much as you would cook for 2)
1 tin Coconut milk
1 teaspoon freshly ground chilli powder
Watercress
Freshly cooked beetroot
Salt, Pepper, Fish Sauce (optional)

Open your tin of coconut milk and pour into a saucepan.  Add your wild rice and start to simmer.  Whilst this is cooking….

Take your celery, carrots, green pepper, leak, spring onions and garlic and cut into very small cubes.  If you haven’t done this before it’s quickest if you cut them into strips them take the knife across them to get your cubes.

Heat some coconut oil in a large pan and gently sweat off the vegetables with the teaspoon of chilli powder.

By this time the rice will have been been cooking for about 10 minutes and will have reduced in volume a little as the rice absorbs the coconut milk.  Add this rice and milk mix to the vegetables and stir.  If you're using fish sauce, add about a table spoon at this time.  If not then season with salt as you usually would.

Leave this on the heat until the rice is cooked.  It’s a little bit like a risotto, but because I used wild rice, there is less starch so it’s not as sticky as you’d usually expect with a risotto.

When the rice is nearly ready (it will take about 20 minutes if using wild rice) get some water on the build and poach your eggs.

To serve place the rice on a plate and top with some fresh watercress.  Add the eggs in the middle and then place a quartered cooked beetroot around the edges.

Hey presto!  A delicious breakfast that will keep you going all morning.

Enjoy!

#respectyourtemple