Breakfast is way more fun when it's vertical!
This one has quite a lot going on, but if you take it step by step you will soon be enjoying a staggering smashed avo tower!
Serves 2
Prep: 10 minutes
Cook: 15 minutes
Ingredients
1 ripe avocado
Juice of half a lemon
4 rashers middle bacon
4 eggs
4 slices sourdough bread
1 red chili, thinly sliced
50g feta
1 tsp sunflower seeds
1 tsp pepitas
1 tsp chia seeds
1 tsp sesame seeds
Handful watercress leaves
Method
Fill two small saucepans with three inches of water and set over high heat on the stove. Once boiling, reduce the heat to medium so you have a 'rolling boil' - where there are bubbles rolling in at the edges but not in the centre.
Crack an egg into a small bowl. Use a spoon to make a whirlpool in the first saucepan. Once you have the water moving, carefully drop the egg into the centre of the whirlpool. Repeat with the other egg and saucepan.
After about 3-4 minutes, remove the eggs using a slotted spoon and place them on a plate lined with paper towel to dry. Repeat with the other two eggs.
While this is going on, halve and de-pit your avocado. Scoop out the flesh to a bowl and add the lemon juice. Use a fork to smash it together.
Heat a dash of oil in a large frying pan. Add your bacon and cook for 3 minutes each side or until crispy. Remove to a paper towel to drain.
Toast your sourdough.
Time to plate! Stack two slices of toast on each plate, overlapping them to start to gain a bit of height. Top your toast with bacon and smashed avocado. Carefully move your poached eggs to the top of your tower. Scatter over chili slices, crumbled feta, seeds and watercress. Good morning indeed!
Comments