Smashed Avocado Toasts with a perfect poached egg

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Preparation Time: 15 minutes | Cooking Time: 5 minutes | Freezable?: No

Something different yet so so simple, Avocado Toast with a perfect poached egg

Ingredients
Method

Ingredients

Around half of a ripe avocado
1 slice of crusty white bread, sourdough works best. (2 slices if you want one on the side)
Lime or lemon juice to taste
Small pinch of chilli flakes
1/2 teaspoon of white wine vinegar
Medium size egg – or whatever size you have

Method

Halve and de-stone your avocado, then roughly mash it in a large bowl. Mix in a squirt of lime OR lemon juice and add a few chilli flakes. Season to taste.
Heat a pan of lightly salted water to a gentle simmer. Crack one of the eggs into a cup, then make a whirlpool with a spoon in the water and carefully slide the egg into the water. Cook carefully for 3-4 min until white is barely set. Remove the egg with a slotted spoon and drain on kitchen paper.
Meanwhile toast your bread (a white sourdough bread works best), spread the mashed up avocado over the toast and and top with the poached egg. Season with some black pepper and eat straight away.

Cooks Tip: Feeling adventurous? Add in some chopped mint or coriander or other herbs to the mix for an extra burst of flavour.
PS like all dishes the better the quality and freshness of ingredients, the better it will taste.

Avocados – a new Superfood!

Avocados are a stone fruit with a creamy texture that grow in warm climates often used in Mexican and South American food. Yes, they’re relatively high in fat and calories (138 calories and 14.1g fat in half a medium-sized avocado). But they’re also considered to be one of the best foods you can eat, packed with nearly 20 different nutrients and heart-healthy compounds. Health experts advise they contain 25 milligrams per ounce of a natural plant sterol called beta-sitosterol. Regular consumption of beta-sitosterol and other plant sterols has been seen to help maintain healthy cholesterol levels.

You can tell how ripe an avocado is by gently pressing into the skin; if its firm and doesn’t budge, its best left to ripen for a few days before eating. Soft avocados make great guacamole or dip, whilst firmer avocados are great for slicing and adding to a salad or a sandwich.

Need to speed up the ripening process? Put your avocado in a paper bag with a banana – (it really does work).