Martin's Avocado Chilli Poached Eggs



This recipe was inspired by my brother in law Martin who told me that he puts our chilli sauce on his eggs every morning, I don't know why I never thought of this, it's really great, so simple, so healthy and so tasty.

To be honest our chilli sauce goes so well with any egg dish or dish with avocado for that matter, it just turns them into a super tasty dish, exciting your tastebuds in the early morning ready for a great day ahead.



Ingredients

Serves 2


2-4 Eggs (as fresh a possible)

1 ripe Avocado

1-2 tsp Mélines Chilli Sauce

1 knob Soft salted butter

2 Thick slices of great quality sourdough

1/2 Lime

A little washed baby spinach or rocket for garnish (optional)



Method


Start by placing a saucepan full of seasoned water onto the stove.

I prefer to add salt rather than vinegar as the salt helps hold the egg together as indeed vinegar does except we do not get that unpleasant vinegary flavour. I also believe that vinegar changes the texture of the egg in an unpleasant way too. To be honest I am amiss to why so many chefs advise this method, but I guess this is just a personal preference so I leave it to you to decide.

If the eggs are really fresh they will keep together if they are not very fresh they will tend to break apart unfortunately, this is why it is super important to get fresh eggs.


Whilst the water comes to the boil you can prepare your avocado, peel, de-stone and place into a bowl. Crush the avocado with a fork so that you keep some of its texture, you can squeeze a little lime in hear to to stop it oxidizing (browning) and to add a little extra flavour if you please.


Once the water has com to the boil pop the bread into the toaster or under the grill for toasting.


Turn the heat of the saucepan down to a gentle simmer, stir the pan with a spoon, once the water is gently turning but not to fast crack your eggs into the middle of the pan. Now you can turn the heat of the pan up slightly, you want to have the odd bubble come up around the eggs but never let it boil as this will break your beautiful poached eggs into shreds.


Place the toast onto your plate, spread the soft butter across, add your avocado mash, spread it out. Once your eggs are cooked to how you like them take them out of the pan and onto a couple pieces of kitchen paper to absorb the water (this will stop you from getting soggy toast).

Put your eggs on top of the avocado, season with a little salt and now drizzle as much of our lovely Chilli sauce on as you would like.


Gently place your garnish of either baby spinach or rocket on top.


Serve straight away and enjoy, have a great day 😊☀️





Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏




If you have any queries or any questions please do not hesitate to contact me.



thomas@chef-middleton.com I will be happy to help,





































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