Wednesday, 27 July 2016

Smashed avocado with roasted tomatoes and poached egg

This is a great breakfast or brunch dish to whip up on a weekend, or even a week day morning if you find yourself with a bit of time to spare.  It only takes 20 minutes or so to make and is a real treat; smashed avocado with various toppings is an increasingly popular dish on many breakfast/brunch menus and we like it particularly with tomatoes and poached egg.

Pre-heat your oven to 180°C and whilst it reaches temperature, half six small tomatoes.  We've been using some Sainsbury's Taste the Difference ones that are really sweet and juicy - well worth the few extra pence.  Place the tomato halves on a baking tray and drizzle with a little olive oil then sprinkle a little dried oregano, dried basil, salt and black pepper over the top.  Place in the hot oven for 15 minutes.

Whilst the tomatoes are cooking, take a ripe (very ripe is best) avocado and scoop out the flesh into a bowl.  Add the juice of half a lemon, or a lime if you don't have a lemon, along with half a teaspoon of chilli flakes and a pinch of salt and black pepper.  Use a fork to smash the avocado up leaving a few small chunks and mix well.

Bring a pan of water up to the boil and add a good pinch of salt and half a tablespoon of malt vinegar to the water.  When it is at a gentle boil, crack in two eggs and poach for 3-4 minutes until they are set but the yolks are still soft.  In the meantime, toast two slices of bread - fresh sourdough is our favourite but go with whatever you like best.

Spread some butter on the toast, smear over the avocado mixture and top with the poached egg and roasted tomatoes.  A really delicious breakfast that is simple to make and relatively healthy.  We hope you enjoy!

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