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.
