1 Waitrose 1 Perfectly Ripe Avocado
Juice of ½ lime
1 salad onion, finely chopped
Large pinch of chilli flakes
1 tsp white wine vinegar
2 medium Waitrose British Blacktail Free Range Eggs
2 slices Waitrose 1 White Sourdough Bread, toasted
1. Coarsely mash the avocado with a fork. Mix in the lime juice, salad onion and chilli flakes. Cover and set aside.
2. Bring a large pan of water to the boil over a high heat and add the vinegar. Crack each egg into a small bowl, then carefully slide into the water. Simmer very gently for 3-4 minutes before removing with a slotted spoon.
3. Meanwhile, spread the mashed avocado over the toast and top each slice with a poached egg. Grind over a little black pepper and serve straight away.
Cook’s tipTry adding chopped herbs such as coriander or mint to the avocado mix for an extra burst of flavour.
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