his post is hardly a ‘recipe’ and at the risk of sounding pretentious, it’s hardly cooking. Pouch an egg, toast some bread and mash an avocado. If you’ve not nailed that one yet then this is the blog post for you (and guaranteed to woo any dates the morning after!). You can’t go anywhere for brunch these days, particularly in London, without the avocado on toast making a headlining appearance. And I’m one of the many who craves this in an cafe at the weekend whilst also being one that knows very well it can be eaten and thrown together quicker and significantly cheaper in the comforts of your own home. I’m sure we’ve all experienced a promising ‘smashed avo on toast’ (usually with a £3 side of ‘seeds’…yes seeds) only to find it bland, under seasoned and in need of a hearty splash of lemon.
So…make it at home! Here are my tips for my personal perfect recipe. Interchangable depending on taste but the basics are here. Excuse my ugly poached egg but as my mother always told me, its what on the inside that counts. And as long as its molten orange yolk then it can look as ugly as a…..*use imagination*.
With my conscious risk of again sounding pretentious, I’ve used some common ingredients here. I’ll admit its nothing original. But there’s a reason it on those brunch menus. Its yummy!
Ingredients – Serves 2
- 2 slices of bread, toasted (Your choice. Rye and sourdough being my favourite – must be smeared with smashed avo to the very edges – cafe pet hate)
- 4 eggs, fresh, room temperature
- 2 ripe avocados
- 1 lime
- 1 tbsp chilli flakes
- 2 spring onions, finely chopped
- 1 small bunch coriander, chopped
- Approx 2 heaped tbsp mixed seeds (e.g. pumpkin, sesame, sunflower) – toasted lightly for a few minutes in a hot pan until beginning to pop.
- 1 tsp sumac
- Cut your avocado in half and scoop out the flesh. Smash with a fork into a bowl.
- Add the juice of 1 lime, the chilli flakes, spring onions and coriander. Season well with salt and pepper and smash all together. Taste, adding more lime/seasoning if needed.
- Bring a pan of water to the simmer. Poach your eggs (suggested 2 at a time depending on pan size) for a few minutes until the whites have set and the yolks are still runny.
- While poaching, toast your bread.
- Slather the smashed avocado between the 2 toast slices. Scatter over the toasted seeds.
- When the eggs are ready, pat dry any excess water on some kitchen towel then immediately sit on top of the toast and avo.
- Scatter the eggs with a grinding of pepper and a spindle of sumac
- Serve immediately while still warm and yolks runny.