Good morning! Yesterday morning I felt like spoiling myself a little bit with a mini brunch. Craving for eggs and avocado for some reason, I whisked up this lovely combination.
For the toast:
- Brown bread
- Olive oil or another herby oil you have (optional)
- 1/2 avocado, halved and peeled to reveal its creamy yummy goodness
- 1 fresh egg
- a sprig of fresh parsley or coriander, if you like
- pot of water & splash of vinegar, for the poaching
for the yoghurt:
- Greek yoghurt
Poaching eggs always sounds scary to most people and I counted myself amongst these too! But don’t click away just yet – there are easy almost surefire ways of poaching eggs. I posted about it before here, complete with a video from a master chef to show how you can do this too!
Rub some olive oil or herby oil on your brown bread and let it soak in before toasting. (I grilled my bread instead on a grill pan, seeing I don’t have a toaster). Set aside.
Put the pot of water with the splash of vinegar on the stove, and bring to a boil. Once the water boils, turn down the heat, so the water is still simmering. Then proceed with the poaching of the egg 🙂
Now you only have a few minutes before your egg is ready for serving. So toast your bread, and in mean time peel and slice your avocado. Once your toast is ready, grab a plate and place the toast on the bottom. Add the avocado on top. When your egg is ready from poaching, carefully let it sit for a minute on a paper towel. This is to absorb excess water from the pot so it doesn’t run out all over your creamy avocado and crispy toast.
Once sufficiently dry, carefully place your egg on top of the avocado and toast. Season with pepper and salt, and add the sprig of parsley or coriander on top.
The Greek yoghurt is the really easy bit: Grab a bowl, scoop in a lovely amount of greek yoghurt and drizzle over with honey (read generously in my case – really love the stuff)
Serve and enjoy your mini brunch!