You’ll definitely avocaDO with this delicious dish!
Avocado is just the best fruit! Not only are they full of health benefits and totally great for you. They also go with pretty much anything at anytime.
A quick snack when just seasoned and eaten as they are, or made into glorious guacamole, perfect for dipping, or even as a base for a vegan, raw chocolate cheesecake…. see told you they go with everything.
My personal favourite is smashed or sliced onto toast, seasoned and topped with a perfectly poached egg, simply divine.
Seasoning is key, give any avocado dish a good pinch of salt and pepper. Lemon and chilli are also excellent additions as well as herbs such as basil and thyme.
As well as seasoning well, choosing or ripening your avocado is also vital. I have heard that avocados are problematic to get ripe. Ive personally only had this happen a couple of times.
Basically a ripe avocado is slightly soft to the touch with a very dark dimpled skin. The flesh should be soft and slice easily but not be overly mushy. Hard ones are worst though. I would rather have an overripe one to turn into guacamole or chuck in a smoothie over a hard, bitter, tasteless one.
Avocado and Poached Eggs
prep time- 10 minutes, cook time – 5 minutes
I do 1 slice of toast, 1/2 an avocado and 1 egg per person, but scale up as you desire.
1 slice toast of choice – wholemeal, granary or rye are great with this dish
Herbs- I used basil and thyme
Splash of vinegar
Salt and pepper
You will also need kitchen roll or a clean tea towel
Prep the avocado by running a sharp knife lengthways around. You should then be able the twist it in half, swivelling at the stone and pull apart. Then pop a knife in the top of the stone and it should pull out easily attached to the knife. Cut the avocado in half again, so you will have 4 quarters, these are then ready to peel. Simply pull the skin from the top, it should pull away easily and cleanly from the flesh. This can then be sliced, smashed, mashed, mushed or left as a wedge.
Top toast ( prep toast as desired) with the avocado and season with salt and pepper and a squeeze of lemon juice.
Next for the poached egg.
On the hob get a pan of water boiling to a ‘rolling boil’ basically lots of bubbles.
Pour in about a tablespoon of vinegar.
Crack the egg into a small cup. Angle cup so you can get in water (mind your hands) and push against side of pan, tip up and draw a little hot water into the cup, then slide egg into water. Turn the heat down to simmer and time about 2 minutes. Lift the egg out with a slotted spoon and place onto the kitchen roll or tea towel. This drains any excess water from the egg, so no soggy avocado or bread for you!
Top your avocado toast with the egg and season the egg a touch. Add your favourite herbs and serve.
Wowzers! So simple, nutritious and delicious.