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.
- 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)
Put a pot of water on medium heat for your poached eggs.
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.
Mash this up until fully combined. Add in your diced red onion and quartered cherry tomatoes and stir together.
Add your eggs to the pot and poach them as you like them and toast your bread whilst they are cooking.
Generously spread your luxury jersey butter all over the toast and then top with your prepared avocado mixture.
With the back of a spoon make a well on top of each toast for your egg to fit in.
Finish off by adding your poached eggs and top with some balsamic glaze (optional) or simply a sprinkle of chili flakes.