DINING WITH DAN - HEALTHY BRUNCH RECIPE

Januray 2018

Avocado & eggs are a great combination for a nutritious yet tasty start the day. This simple recipe is my take on the dish and has quickly become a favourite on our breakfast menu. With the two perfectly poached eggs served with the avocado on a lightly charred slice of walnut toast, I use fresh baby coriander and toasted seeds to cut through the creaminess of the avocado, adding a great contrast to the dish. Give it a try at home for a tasty weekend brunch!

INGREDIENTS (2 servings)

  • 2 generous slices of walnut bread (wholemeal or granary also works well)
  • 2 ripe avocados
  • 4 eggs
  • 1tsp of extra virgin olive oil
  • Baby coriander leaves
  • Small handful of black & white sesame seeds
  • Small handful of pumpkin seeds without shells
  • Squeeze of lemon juice

METHOD

  • Under the grill, toast sesame seeds on a medium heat for 1-2 minutes, shaking occasionally.
  • In a frying pan, lightly toast the pumpkin seeds without shells for 2-3 minutes or until golden.
  • Set seeds aside.
  • Fill a large pan with water and bring to a gentle simmer; season with a pinch of sea salt.
  • Cut the 2 avocados in half and remove the stones. From 1 avocado, scoop out the flesh into a bowl. Add a pinch of salt & pepper, 1tsp of extra virgin olive oil and a little squeeze of lemon juice. With a fork, roughly crush the avocado, until chunky but spreadable.
  • Slice the remaining avocado lengthways into 5mm slices.
  • Crack the eggs into individual cups. Using a spoon, stir the water in the pan to create a whirl pool. Gently poor the eggs one at a time into the simmering water in one fluid movement. Leave for 2-3 minutes and then remove with a slotted spoon.
  • Place a griddle pan on the hob on a medium-high heat and toast the 2 slices of bread for 30 seconds to 1 minute on each side, or until lightly charred.
  • Spread the 2 slices of toast with the crushed avocado, and top with the fresh avocado slices.
  • Place two of the poached eggs on each slice.
  • Garnish with a generous pinch of the pumpkin and sesame seeds, and a few sprigs of baby coriander leaves.

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