Modern · Breakfast · From the menu Media Mañana

Avocado, poached egg, seeds, virgin olive oil

Aguacate, huevo escalfado, semillas, aceite virgen

Avocado crushed with lime and salt on toasted sourdough, a poached egg on top, and a seed mix toasted with cumin. The plainest thing on the brunch menu and the one that has to be perfect.

Serves
Six
Prep
15 min
Cook
5 min
Cuisine
Modern

There is nothing to it, which is exactly why it goes wrong. Avocado crushed too far is baby food, seeds bought pre-toasted are stale, and an egg poached ahead is rubber. The whole dish is four ingredients with nowhere to hide, so treat each one seriously.

Ingredients

  • 4 ripe avocados
  • 2 limes
  • 6 very fresh eggs
  • 6 thick slices sourdough
  • 2 tbsp pumpkin seeds, 2 tbsp sunflower seeds, 1 tbsp sesame seeds
  • 1 tsp cumin seeds
  • Half tsp chilli flakes
  • Best olive oil you have, flaked salt, black pepper
  • Coriander or dill

Method

  1. Toast all the seeds together in a dry pan over a medium heat with the cumin, shaking often, for three to four minutes until they pop and smell nutty. Tip out immediately, salt them and add the chilli. Cool.
  2. Halve the avocados and crush them roughly in a bowl with lime juice, salt and pepper. Leave real lumps; if it is smooth you have gone too far.
  3. Toast the bread hard so it stays rigid under everything that goes on it.
  4. Poach the eggs three minutes in barely simmering water with a splash of vinegar, straining off the loose white first.
  5. Pile the avocado on the toast, sit the egg on top, and season the egg itself with salt and pepper.
  6. Scatter the seeds, pour over a real amount of good olive oil, and finish with herbs. Serve at once.

Serve it with. It sits well next to the eggs benedict on a shared brunch table.