Avacado smash with poched eggs on sourdough bread
1. 6 cherry tomatoes ( I used the one’s from my own garden. They were all ripe but different sizes)
2. 1 ripe avocado
3. 1 lemon (From my garden)
4. 1 shallot
5. 10 sprigs of coriander
6. 1 habanero
7. 2 teaspoons on Guacamole spice mix or use half a teaspoon of chilli flakes (I got it from a local spice shop in South Melbourne market)
8. 2 slices sourdough
9. Butter to spread on bread
10. 4 eggs
11. mixed salad, to serve
12. Salt a pinch
13. Pepper a pinch
14. Parmesan to garnish
1. Tomatoes: finely dice
2. Shallot: Very finely dices
3. Habanero: finely dice
4. Coriander: chop finely
Ø Cut the avocados in half and scoop out the flesh into a bowl (discard the stone). Add half the lemon juice, tomatoes, habanero, shallot coriander and guacamole spice mix. Using the back of a spoon, roughly smash the avocado, until spreadable.
Ø Fill a large pan with water and bring to the boil; Poach the eggs in the pan of boiling water for 3-5 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.
Ø Toast the sourdough slices. Then spread a bit of butter on one side.
Ø Spread the sourdough toasts with the smashed avocado and divide between two plates. Top each with a poached egg and season with some freshly cracked black pepper and salt.
Ø Garnish with a bit of coriander and parmesan.