Brunch is perhaps one of my favorite thing’s ever… Getting up late late on a weekend (or weekday if one should be so lucky…) and meeting with a group of girlfriends to gossip about life over a cup of coffee and perfectly cooked eggs. Unfortunately most brunch places require some planning, unless waiting over an hour in line tickles your fancy on an otherwise unplanned lazy weekend.
Brunch at home is definitely the location of choice: anytime, any day, no reservation required.
These poached eggs with avocado, kumato and chèvre are simple, healthy and delicious. You can substitute the chèvre for feta or any other cheese if you aren’t a fan of the goat 🙂
Poached eggs with avocado, kumato, chèvre and rocket
per person
Ingredients
1-2 eggs (organic and free-range)
1/2 avocado
1 kumato (sweeter than ordinary tomatoes though can use normal tomatoes)
2cm piece of chèvre
2tb vinegar
Handful of rocket
1 thick slice of sourdough bread or this amazing life-changing nut bread
Salt and pepper to taste
Directions
1. Dice the avocado and kumato and mix together in a bowl getting the juices flowing
2. Crumble in the chèvre
3. Boil half a pot of water with a tablespoon of salt and 2 tablespoons of vinegar
4. Crack the eggs into 2 separate ramekins
5. Once the water is boiling, create a slow whirlpool and drop in the eggs one by one and cook for 2mins for perfectly running yolks
6. Meanwhile, divide the avocado/tomato/chèvre mixture on 2 pieces of bread and top with rocket
7. Remove the eggs with a slotted spoon and place on top of the rocket
8. Get your fork into those oozy eggs, take your time and enjoy!
GobbleNosh 