Bruschetta with avocado and poached egg

Need a rich breakfast or light lunch in the sun? Here's an easy one for you. 

BREAKFAST / 20 MIN / 4 PAX / EASY

INGREDIENTS

2 medium size avocado

4 eggs

4 good quality slice of bread

Lemon juice

Evo oil

Salt and pepper

HOW TO MAKE IT

1) Cut in half the avocado, remove stone and peel. Cut in small pieces and place them in a bowl. Season with oil, salt and lemon juice. With a fork mash the avocado and mix all the ingredients.

2) Prepare the poached egg. Fill a small saucepan about ⅔ full with water and bring to a boil, then reduce the temperature. Add one tablespoon of vinegar to the water. Crack one egg into a small cup, with a wooden spoon swirl a vortex in the water and gently lower the egg into it. Poach the egg for about 2-3 minutes spooning the simmering water over the egg. When the egg white becomes firm, using a slotted spoon, remove it from the water. Repeat for all of the eggs. Lay them gently on a paper towel to dry.

3) Toast the bread for 5 to 6 minutes until lightly browned on both sides. You can also use a grill or a pan until the bread is crispy.

4) Then spread the avocado mixture over the top of the bread and drizzle with a little oil.

5) Place the poached egg on the top. Season with fresh ground pepper and serve it.

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Recipe by Mad & Delicacy