Avocado and Poached Egg Bowl

Ingredients

• large eggs — 2
• ripe avocados — 2
• extra virgin olive oil — 1 tbsp
• lemon juice — 1 tbsp
• chilli flakes — 0.5 tsp
• sea salt — 0.25 tsp
• white wine vinegar — 1 tbsp

Method

1. 1

   Bring a small saucepan of water to a gentle simmer and add the white wine vinegar.

2. 2

   Crack each egg into a small ramekin or cup to ensure the yolk stays intact.

3. 3

   Use a spoon to create a gentle whirlpool in the simmering water, then carefully slide the egg into the centre.

4. 4

   Poach for 3 minutes for a soft, runny yolk. Remove with a slotted spoon and drain on kitchen paper.

5. 5

   While eggs are poaching, scoop the avocado flesh into a bowl and mash lightly with a fork.

6. 6

   Stir in the lemon juice, sea salt, and half the olive oil until slightly creamy but still textured.

7. 7

   Divide the mashed avocado into two bowls, top each with a poached egg, and finish with a drizzle of the remaining olive oil and a sprinkle of chilli flakes.