The full version. Yolk running into the avocado, crunch on top of both. This is the one worth doing on a Sunday when nobody is waiting on the kitchen.
15 minutes. Serves 2.
Ingredients
- 2 thick slices sourdough
- 1 ripe avocado
- 2 eggs, as fresh as you can get
- 2 dessertspoons Plateit Chilli Crunch
- 1 tbsp white vinegar
- Half a lemon, flaky salt, black pepper
Method
- Water to a bare simmer, not a boil. Vinegar in.
- Crack each egg into a cup first, then slide it in. 3 minutes for a running yolk.
- Toast the bread, smash the avocado with lemon and salt, pile it on.
- Lift the eggs out with a slotted spoon and rest them on paper towel for a second so they do not flood the toast.
- Egg on the avocado, chilli crunch over the top, pepper.
Tip: Fresh eggs hold together, old eggs feather into rags. If yours are old, poach them in a fine sieve held over the pan first to drain the loose white.
