Breakfast
Poached eggs on avocado and feta toast
The breakfast of champions: two eggs poached in simmering vinegar water — swirled into a whirlpool first — laid on thick sourdough toasted under a mash of avocado, feta, chilli flakes and lemon juice, seasoned well with black pepper. Crack the egg open a little and let the yolk run.
Swirl the water into a whirlpool before the eggs go in so the whites stay neat, give them two and a half minutes, and crack the egg open a little on top so the yolk runs over the avocado and feta.
Method
- 01
Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat.
- 02
Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 and a half minutes.
- 03
Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper.
- 04
Toast the bread.
- 05
Pile the avocado and feta on the toast, then put a poached egg on top of each.
Keep cooking
