We love this guacamole poached eggs recipe for a tasty brunch dish for the whole family to enjoy.
Serves: 2
Cooking time: About 10 minutes
What You’ll Need:
- 1 Avocado pear, cut in half, stone removed and peeled
- 1 Tomato, roughly chopped
- ½ Red pepper, deseeded and chopped
- ⅛ Cucumber, chopped
- 2.5ml (1/2tsp) Cayenne pepper
- ½ Lime, juice and rind from one half
- 2 the happy egg co. organic eggs
- Sour dough loaf and/ or walnut bread, sliced and toasted
- Butter
What To Do:
- Place the avocado in a bowl and lightly crush with a fork. Add the tomato, red pepper, cucumber, cayenne, lime juice and rind and lightly mix together.
- Take a medium sized saucepan and half fill with water. Bring to the boil. Turn down to a low simmer. Take a wooden spoon and stir the water to create a moving swirl. Crack the eggs one at a time into the moving water.
- Time the egg for 3-4 minutes – This should be soft poached with a runny yolk – 5-6 for solid yolk – If your not ready to serve straight away transfer the cooked eggs to a bowl of chilled water until your ready to serve (when ready just plunge into boiling water to heat & then serve)
- Toast the bread and butter. Pile high with the guacamole mixture and top with a drained poached egg.
- Sprinkle with a little extra cayenne & lime rind
For more mouth-watering recipes, visit www.thehappyegg.co.uk