Starters/Snacks Breakfast Ciabatta, Avocado and Poached Egg
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
- 2 avocados, peeled, halved and roughly chopped
- 4 spring onions, finely chopped
- 12 cherry tomatoes, quartered
- sea salt and freshly ground black pepper
- 4 Heritage Breeds copper Maran eggs
- 2 tsp white wine vinegar
- 1 half ciabatta, halved
- ½ tsp dried chilli flakes
- 1 tbsp finely chopped chives
Nutrition
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Method
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Preheat the grill to high.
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Tip the chopped avocado, spring onions and cherry tomatoes into a small bowl and mix well. Season with the salt and black pepper then set aside.
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Crack the eggs into 4 small cups or ramekins.
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Bring a large wide saucepan of water to a simmer, add the vinegar and swirl around to create a vortex. Slip the eggs, one at a time into the water and return to a simmer.
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Cook for 3 minutes until the egg white is firm and the yolk still runny.
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While the eggs poach, place the ciabatta under the grill and toast on both sides until just golden brown.
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Remove and cut each half in half and place onto serving plates.
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Top with the avocado then lift the cooked eggs out of the saucepan with a slotted spoon. Drain briefly onto kitchen paper before placing on top of the avocado toast.
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Finish with a sprinkling of chilli flakes and chopped chives.
