Poached Eggs on Toast with Avocado Crush, Smoked Salmon and Sriracha

Tue, 19 May 2020

 

Serves 2

 

INGREDIENTS

 

•     2 Free range eggs

 

•     2 tbsp vinegar

 

•     1 peeled clove of garlic

 

•     2 tbsp olive oil

 

•     2 Thick slices of local sourdough

 

•     1 Avocado

 

•     1 Lime

 

•     1 Pinch of chilli flakes

 

•     2 Slices smoked salmon

 

•     Sprig of coriander

 

•     Drizzle of sriracha

 

•     Salt and pepper

 

 

 

METHOD

 

Place a pot of water onto a medium heat, make sure there is at least 5cm of water in the pan.

 

Break the egg into a small bowl ( this will make it easier to slide the egg in), if there is any loose/watery egg white around the thicker egg white pour it off.

 

Add a splash of vinegar onto the eggs, when the water is simmering swirl with a spoon to make a gentle whirlpool and carefully slide the eggs in.

 

Cook for 3 to 4 minutes.

 

While the eggs are cooking, grab a fork and stick it into the garlic clove. Now dip the fork garlic into the olive oil and spread all over the bread. Toast the bread under the grill until crisp and golden.

 

Take the ripe avocado and scoop out its core and place in a bowl, along with lime juice, chilli flakes, salt and pepper. Mash together with a fork.

 

Remove the eggs from the pan and set aside on a sheet of kitchen paper.

 

Spread the avocado across the bread, then drape the smoked salmon over it.

 

Add the egg on top and drizzle with sriracha. Garnish with a few sprigs of coriander and enjoy with a nice coffee.