If you’re a fan of a healthy and scrumptious breakfast or brunch, then this dish is perfect for you.
Combining the creaminess of ripe avocado, the fresh flavours of coriander and spring onion, and a touch of heat from chilli flakes and green jalapenos, this dish is a flavour explosion on your taste buds. The final touch? Perfectly poached eggs delicately placed on top, adding richness and a velvety texture to every bite.
The contrast of the smooth avocado against the crusty, toasted sourdough creates a delightful combination of textures. The freshness of the coriander and the mild pungency of the spring onion complement the avocado beautifully, while the kick from the chilli flakes and the tanginess of the green jalapenos elevate the dish to a whole new level.
Get ready to start your day with a burst of flavours and an energizing meal.
Whether you’re preparing a weekend brunch or simply looking to treat yourself to a nourishing breakfast, Eggs Avocado on Sourdough is a perfect choice. Let’s dive into the recipe and awaken your taste buds to a delightful morning treat!
Eggs Avocado on Sourdough
Ingredients
- 2 avocados peeled, destoned & cubed
- Bunch fresh coriander, chopped
- Bunch spring onion, sliced
- 1 tsp chilli flakes
- 1 tbsp green jalapenos, chopped
- 1 lime
- 2 tbsp white wine vinegar
- 4 eggs
- Sourdough, sliced
Directions
- Put the avocado cubes into a bowl, squeeze in the lime juice then add the coriander, spring onion and jalapenos. Give everything a good stir & season to taste with salt, black pepper. Mash everything up with a fork.
- Half fill a wide pan with boiling salted water, add the vinegar and bring it to a light simmer over a medium heat.
- Crack the eggs into 4 cups and gently pour each one into the water.
- Put the lid on and turn the heat off. Leave for 3 minutes.
- Toast your bread, then spoon the avocado on top.
- After the 3 minutes are up, spoon the eggs out of the water and crown the avocado toast. Sprinkle with chill flakes to serve.
