Avocado with Poached Egg

Avocado with Poached Egg

Peel, deseed and cut a ripe avocado, add a pinch of salt, 1 tbsp of lime juice and gently blend leaving a lumpy texture.
Roughly chop some tomatoes and pop in the oven to roast at 180degrees.
Poach your eggs perfectly by heating some water (not bringing to the boil). Add a little vinegar to the hot water before adding the eggs. Crack 2 eggs into a bowl ready for poaching. Swirl the water and then gentle drop the 2 eggs at the same time into the water.
Patience is essential for poaching eggs. Leave them to simmer in the water until you see they are forming and beginning to cook. Gently lift them off the bottom to ensure they don’t stick to the pot, but not removing from the water.
To check the eggs are cooked gentle lift from the water and if the egg springs back when you touch it them they are ready to serve.
Place the avocado guacamole on the sour dough bread with the roasted tomatoes. Place the poached egg on top and enjoy.
Tip: Always use fresh, free range eggs for the perfect poached egg.

Great anytime of the day!