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Avocado with chilli, feta and soft egg

By Jen G on 13th Jan, 2016

Avocado with chilli, feta and soft egg

Method

  1. First cut the tomatoes into quarters and add to a bowl with lime juice, salt, pepper and sriracha.
  2. Halve the avo, remove the stone and squeeze each half into the bowl with the tomatoes. Smush the avocado and tomatoes all together with a fork, mixing well.
  3. Split the muffin / slice the sourdough, pop in the toaster.
  4. For poached eggs: get deep pan of boiling water simmering, throw in some salt and glug in some vinegar. Swirl the pan, drop first egg into the centre. After 1 minute, swirl and drop 2nd egg into centre (away from 1st egg). Cook each egg for 2 minutes for soft & runny. Remove with slotted spoon to drain excess water.
  5. For fried eggs: Pop a non stick frying pan on to heat. Add the olive oil. Crack the eggs in and season the top with a little pepper. Cook for a couple of minutes.
  6. Remove muffin/sourdough from the toaster, add to plate, top with the avocado mix and transfer egg directly from pan to the top whilst still steaming hot.
  7. Crumble the feta all over the top and add a few more drops of chilli sauce if you like. 
  8. Enjoy! It'll take longer to eat than it did to make. The perfect quick weekend winter warmer. 

Recipe Notes

  • Griddled slices of halloumi would make a great feta substitution.
vegetarian  / feta  / egg  / brunch  / avocado
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