Smashed Avocado with Poached Eggs
A warm, crispy toast spread with creamy avocado and topped with a perfectly poached egg, it's golden yolk ready to melt into each bite. A sprinkle of salt and pepper completes this simple yet delicious dish.
Made with Hovis® Seeded Half Cob
Preparation time: 5 mins
Cook time: 3 mins
Serves 2
Ingredients
- 2 Slices of Hovis® Seeded Half Cob
- ½ Tablespoon of extra Virgin Olive oil
- 2 Medium eggs
- 1 Avocado
- 2 Handfuls rocket
- Salt & Ground black pepper
Tip
Adding a splash (about 1-2 tablespoons) of white vinegar to the water helps the egg whites set faster, keeping the egg together.Method
Bring a large pan of water to the boil and season with salt. Crack the eggs into two separate mugs. Turn the water down to a gentle simmer. Swirl the water with a spoon, then tip the eggs quickly into the water, one after the other. Allow the water to settle and cook the eggs for 2-3 minutes, depending on how set you prefer the yolk.
Mash the avocado and spread on your toasted bread.
Place the poached eggs on top, season with freshly ground black pepper, and add a handful of rocket on the side to each serving.
