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.
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. Four ingredients with nowhere to hide, so treat each one seriously.
Ingredients
- 4 ripe avocados
- 2 limes
- 6 very fresh eggs
- 1 tbsp white wine vinegar for the water
- 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
- 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.
- Toast the bread hard so it stays rigid under everything that goes on it.
- Bring a wide pan of water to the boil with the vinegar, take it off the heat and cover it.
- Slide the eggs in and poach three to four minutes for a set white and a liquid yolk. Lift onto kitchen paper.
- Halve the avocados and crush them roughly in a bowl with lime juice, salt and pepper, at the last moment. Leave real lumps; if it is smooth you have gone too far.
- Pile the avocado on the toast, sit the egg on top, and season the egg itself with salt and pepper.
- 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.