Australian Masterchef Daniel Churchill makes us a healthy breakfast.
See more at www.danielchurchill.com.au.
Classic Avocado Smashed with Poached Egg and Salsa Verde
Ingredients
1 Tbsp White Vinegar
4 Eggs
1 Avocado
Juice of 1 small Lemon
2 Tbsp Extra Virgin Olive Oil
Pinch of Salt
Pinch of Pepper
2 Slices (1/2 inch thick) Sourdough Bread
For Salsa Verde:
100m Olive oil
Juice of Half a lemon
Half a bunch of Parsley
Half a bunch of Mint
Pinch of Salt
1 Garlic clove
To Serve:
Chili Flakes
Kale Chip
Method:
1. Add water to a medium saucepan on high heat. Bring to a boil, turn heat to medium and add vinegar. Gently swirl the water in a circular fashion and crack an egg into the center making sure it continues to move.
2. As it rotates to the outer surface of the put crack another egg into the center (you may need to give it a gentle swirl again) repeat with remaining eggs. Cook for 3-4 minutes or until yok is still soft and white is hardened. Turn out onto a paper towel and set aside
3. In a bowl combine the Avocado, lemon juice, Olive oil, pinch of salt and pepper and using the back of the fork, give it a good mash… but keep some of the mixture chunky, they are the tasty bits ;) Set aside
4. For the Salsa Verde put all the ingredients into a blender and blitz until smooth, set aside.
5. To serve, toast sourdough slices and divide the avocado smash mix evenly between the two. Carefully add two eggs to each slice
