This one’s a favourite of mine! It takes, at most, 15 minutes to make, it’s full of healthy fats, protein and carbohydrates, and you can eat it at any time during the day!
Preparation time: 15 minutes maximum!
- Whole grain bread (I like seeded whole grain bread)
- 2-4 Pasture raised eggs (depending on your appetite)
- 1 Avocado
- 4-5 Small cherry tomatoes
- ½ Red chilli
- ½ Lime
- Pinch of paprika
- Pinch of black pepper
- A sprinkle of coriander (if available)
- Put bread in toaster ready for toasting.
- Bring a saucepan of water to the boil and then reduce to a simmer (I use a kettle to boil the water quicker).
- While the water is boiling, slice a ripe (must be soft) avocado in half around the seed. Dispose of the seed and squeeze the two halves into a bowl so the avocado’s flesh comes out of the skin. Discard the skin. Mash the avocado into a fine paste.
- Cut the cherry tomatoes and red chilli into small pieces. Add to the mashed avocado along with the paprika and black pepper and loosely squeeze in some lime to your taste. Add a sprinkle of fresh coriander if you have some available – This is my favourite herb! Ground coriander also works but it’s just not the same.
- To make the guacamole fine I use a small pair of scissors to chop everything up.
- Mix the ingredients together and you have your guacamole!
- Toast the bread and poach the eggs to your liking (see tips for poaching eggs below)!
- Once the bread has toasted, spread on your guacamole and place your poached eggs neatly on top.
Top tip on how to poach eggs: I learned this from a school friend who became a sauce maker… Nothing to do with poaching eggs I know but there is some food link there!
- Firstly, make sure that there is enough water in the pan to cover the eggs.
- When the water is simmering (small bubbles rising) put your eggs in the pan – shell on.
- Let them warm for a couple of seconds.
- Take them out and put them to one side while you swirl the water, making a tiny whirlpool in the pan.
- Crack each egg and slowly tip into the middle of the whirlpool.
- Cook depending on how you like them (3-4 minutes is about right for me… Not too quickly so they’re gooey but not too long so they’re hard).
- Lift the egg out with a slotted spoon or spatula and drain on kitchen paper to remove the excess water.
- This technique helps the albumen (the white stuff) wrap around the yolk, making little pouches of goodness!
I hope you enjoyed this recipe and the tips in it.
Please support my latest initiative #FriendsAndFamilyFeast (#FFF) – On the last Saturday of every month I want you guys to cook for your friends and family. Don’t worry, I’ll be doing it with you so if you need any pointers check out my pages:
MHV profile: Shaun