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Avocado on toast

Serves: 4

Cooking time: Prep 5mins Cook 10mins

Difficulty: Easy

Difficulty

  • 2 Hass avocados
  • 2 tbsp creme fraiche
  • 2 tsp finely chopped red onion
  • 1 tsp deseeded and very finely chopped fresh red chilli
  • 1/2 tsp smoked paprika
  • 4 free-range eggs, at room temperature
  • 4 slices of rye bread
  • 12 cherry tomatoes, halved
  • 2 tsp crumbled Graceburn feta cheese
  • 1 tbsp toasted pumpkin seeds
  • sea salt
  • edible flowers, to garnish
 

Of the whole Australian brekkie trend, avocado on toast is the tip of the spear and has carved out a place for itself on breakfast and brunch menus across Britain. As with any classic dish, this one doesn’t need to be messed with. Since the flavours are so pure and unfussy, it’s important to source a great-tasting avocado, but the main thing is that it’s perfectly ripe. This quick-and-easy dish is a great vehicle to kick-start your morning and tastes divine.

1. Bring a saucepan of water large enough to poach 4 eggs to the boil, and preheat the grill to high.

2. While the water is coming to the boil, peel, deseed and roughly chop the avocados. Place half the avocado flesh in a mixing bowl and lightly crush with a fork. Stir in the crème fraîche, red onion, chilli and paprika. Gently fold in the remaining chopped avocado and season with salt to taste. Set aside while poaching the eggs.

3. Whisk the boiling water in a circular motion, then crack the eggs into the centre and reduce the heat to low. Leave the eggs to poach for 3 minutes for a soft yellow yolk.

4. Meanwhile, toast the bread until crisp and browned on both sides. Set aside and keep hot. Season the cherry tomatoes with salt tot taste and drizzle with the olive oil. Remove the eggs from the water with a slotted spoon and drain well on kitchen paper.

5. Divide the pieces of toast among 4 plates, then cover each with the avocado mixture. Add the tomatoes, feta and pumpkin seeds, then top each with a poached egg. Garnish with flowers and serve immediately.

Ingredients

  • 2 Hass avocados
  • 2 tbsp creme fraiche
  • 2 tsp finely chopped red onion
  • 1 tsp deseeded and very finely chopped fresh red chilli
  • 1/2 tsp smoked paprika
  • 4 free-range eggs, at room temperature
  • 4 slices of rye bread
  • 12 cherry tomatoes, halved
  • 2 tsp crumbled Graceburn feta cheese
  • 1 tbsp toasted pumpkin seeds
  • sea salt
  • edible flowers, to garnish
 

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