A modern day classic for breakfast and brunch. Packed full of fresh flavours and different textures for a delightful experience. Add in bacon or a Quorn substitute for an extra touch.
Ingredients
- Hambleton Bakery Sourdough – 4 Slices (as thick as you like)
- 2 x Haas Avocados
- Cherry Tomatoes – 75g – Quartered
- Medium Red Onion – Half – Diced
- Garlic – 2 Cloves – Minced
- Longley Farm Luxury Jersey Butter
- Extra Virgin Olive Oil
- Fresh Lemon
- Salt & Pepper
- 4 x Medium Eggs
- Chilli Flakes
- Odysea Balsamic Glaze (Optional)
Method
STEP 1
Put a pot of water on medium heat for your poached eggs.
STEP 2
In the meantime grab your mortar and pestle, or a bowl and fork will do. Add in your avocado, minced garlic, a dash of olive oil, a pinch of chilli flakes, salt & pepper and the juice of a whole lemon.
STEP 3
Mash this up until fully combined. Add in your diced red onion and quartered cherry tomatoes and stir together.
STEP 4
Add your eggs to the pot and poach them as you like them and toast your bread whilst they are cooking.
STEP 5
Generously spread your luxury jersey butter all over the toast and then top with your prepared avocado mixture.
STEP 6
With the back of a spoon make a well on top of each toast for your egg to fit in.
STEP 7
Finish off by adding your poached eggs and top with some balsamic glaze (optional) or simply a sprinkle of chili flakes.
Serves 2