Posts tagged toast

Chilli Avocado & Sumac Poached Eggs

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Chilli Avocado & Sumac Poached Eggs

T

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
  1. Cut your avocado in half and scoop out the flesh. Smash with a fork into a bowl.
  2. 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.
  3. 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.
  4. While poaching, toast your bread.
  5. Slather the smashed avocado between the 2 toast slices. Scatter over the toasted seeds.
  6. When the eggs are ready, pat dry any excess water on some kitchen towel then immediately sit on top of the toast and avo.
  7. Scatter the eggs with a grinding of pepper and a spindle of sumac
  8. Serve immediately while still warm and yolks runny.

 

 

Marmite Bread

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Marmite Bread

Jess - Marmite bread

 

L

ove it or hate it bread perhaps would be a more fitting name? Now if like my family you’re partial to the odd toasted crumpet with marmite then you’ll understand the inspiration behind this bread. A rival to match an English muffin with soft poached egg is an airy warm and marmite covered crumpet with its pillowy wholes allowing the unctuous yolk to ooz through the gaps. So why not make use it in bread?

And trust me, if you’re a ‘love it’ personality then simply the act of toasting a cheeky slice of this hearty bread invites an aroma throughout the house that will have your most mature cheddar running from the fridge, willing at mercy to be sliced and lathered onto this tempting creation…..don’t knock it until you’ve tried it.

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Makes 1 loaf

  • 480g brown wholemeal strong bread flour
  • 40g molasses
  • 7g dried yeast
  • Large pinch salt
  • 2 tbsp marmite
  1. Start by combining the flour, a large pinch of salt and the molasses in the bowl of a food processor and blend until combined.
  2. Measure out 100ml of warm water and mix in the yeast, whisking until combined and fully dissolved.
  3. Add this to the mixer with another 200ml of water or so and mix until just combined.
  4. Add the marmite and pulse until incorporated
  5. Tip the mixture out onto a floured surface and knead for a good 10-15 minutes until the dough is springy, elastic and soft.
  6. Place in an oiled bowl, cover with cling film and place in a warm place until double in size (around 2 hours). I like to turn the oven on low before beginning the recipe then switch it off when its warm and this way it creates an ideal environment for the first prove.
  7. Once doubled in size, turn out onto a floured surface and knock out the air. Knead again for about 5 minutes before shaping into an oblong and placing in a greased loaf tin. Prove again until doubled in size.
  8. Preheat the oven to 180°C when ready to bake and bake the loaf for about 35-40 minutes until cooked and hollow sounding when tapped on the base. Leave to cool before slicing.

You can certainly be creative on the options for serving this bread! Toasted topped with smashed avocado and a soft poached egg as done here, or for a more decadent choice butter the outside of two slices and fill with grated mature cheddar and griddle in a pan or on a panini maker until toasted and melted.

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