AVOCADOS ON TOAST

Of the whole Australian brekkie trend, avocado on toast is the tip of the spear and has carved out a place for itself on breakfast and brunch menus across Britain. As with any classic dish, I don’t really think this one needs to be messed with. Since the fl avours are so pure and unfussy, it’s important to source a great-tasting avocado, but the main thing is that it’s perfectly ripe. This quick-and-easy dish is a great vehicle to kick-start your morning, and tastes divine

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a saucepan of water large enough to poach 4 eggs to the boil, and preheat the grill to high. While the water is coming to the boil, peel, deseed and roughly chop the avocados. Place half the avocado fl esh in a mixing bowl and lightly crush with a fork. Stir in the crème fraîche, red onion, chilli and paprika. Gently fold in the remaining chopped avocado and season with salt to taste. Set aside while poaching the eggs. Whisk the boiling water in a circular motion, then crack the eggs into the centre and reduce the heat to low. Leave the eggs to poach for 3 minutes for a soft yellow yolk. Meanwhile, toast the bread until crisp and browned on both sides. Set aside and keep hot. Season the cherry tomatoes with salt to taste and drizzle with the olive oil. Remove the eggs from the water with a slotted spoon and drain well on kitchen paper. Divide the pieces of toast among 4 plates, then cover each with the avocado mixture. Add the tomatoes, feta and pumpkin seeds, then top each with a poached egg. Garnish with fl owers and serve immediately.