Start your day with a vibrant and wholesome breakfast! Creamy avocado, rich in healthy fats, is smashed with zesty lime and fresh herbs, then piled high on crispy toast and topped with perfectly poached eggs. A truly irresistible and nutritious way to fuel your morning! CHECKED
to taste
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Halve the avocado, remove the stone, and scoop the flesh into a bowl. Grate the zest from the lime, then squeeze in the juice. Add a drizzle of extra virgin olive oil. Season with salt and black pepper. Smash with a fork until your desired consistency is reached.
Crack the eggs into a small bowl or cup. Fill a pan with water and bring it to a boil. Reduce the heat to a simmer and add the white wine vinegar. Stir the water to create a gentle whirlpool. Gently drop the eggs, one at a time, into the centre of the whirlpool. Simmer for 3-4 minutes until the whites are set and the yolks are still runny.
Toast the sourdough bread to your liking.
Spoon the smashed avocado generously onto each slice of toast. Carefully remove the poached eggs from the pan with a slotted spoon and place one or two on top of the avocado.
Drizzle with extra virgin olive oil and a dash of sriracha and chilli flakes, if desired. Serve immediately.
For perfectly runny yolks, ensure the water is at a gentle simmer, not a rolling boil, when adding the eggs. You can also crack the eggs into a fine-mesh sieve first to remove any watery whites before poaching.
Add a sprinkle of chilli flakes or a dash of hot sauce to the avocado smash for an extra kick.
If you don't have fresh herbs, a pinch of dried oregano or a sprinkle of chives can also add flavour to your avocado.