Tuesday 16 April 2013

Avocado Purée & Egg Toasts

Who doesn't like avocado on toast..




It's the best. This is such an easy recipe which is why it is perfect for breakfast in bed. It is my favourite way to have eggs.


Adding the avocado puree to your weekend eggs on toast adds loads of extra goodness. You can make this with any kind of eggs you like; scrambled, hard boiled, fried or poached.



Recipe:
(Serves 2)

For scrambled:
4 slices brown gluten fee bread
2 avocados
5 medium eggs, slightly beaten
Splash of sunflower oil
1 knob margarine
Splash lemon juice
Pinch of dried oregano
Salt & pepper
4 tsp creme fraiche

Or for poached:
4 slices brown gluten free bread
2 avocados
4 medium eggs
Splash lemon juice
1 tsp chopped chives, to serve
Pinch of dried oregano
Salt & pepper
Splash white wine vinegar

Or for fried:
4 slices brown gluten free bread
2 avocados
4 medium eggs
Splash lemon juice
Pinch of dried oregano
1 tsp chopped chives, to serve
Salt & pepper

Or for hard boiled:
4 slices brown gf bread
2 avocados
4 medium eggs
Splash lemon juice
Pinch of dried oregano
1 tsp chopped chives, to serve
Salt & pepper

If you are making scrambled eggs:
Heat the sunflower oil in a large frying pan and add the eggs, margarine, a pinch of salt and a generous grinding of black pepper. Stir and cook on a medium heat stirring regularly for about 5 minutes until cooked through but still moist - don't over cook or they will become dry and rubbery.

If you are making poached eggs:
Bring a large pan of water to a raging boil, add the vinegar and a pinch of salt. Break in the eggs and boil for about 3 - 3 1/2 minutes. Once cooked, remove from the pan with a slotted spoon.

If you are making fried eggs:
Heat a tablespoon of oil in a frying pan, crack the eggs in around the pan and fry on a high heat for about 3 minutes until cooked to your liking. Season.

If you are making hard boiled:
Place the eggs in a small saucepan of cold water and bring to the boil. Boil for 60 seconds before taking off the heat. Leave for 10 minutes then drain the hot water and replace with cold. Once the eggs have cooled, peel and slice.

While the eggs are cooking, put the bread on to toast and remove the avocado flesh from the skins. Whizz the avocados, lemon juice and seasoning in a food processor until you have a paste.

Spread the avocado over the toasted bread slices, sprinkle with oregano then top with the eggs. Season and scatter over the chives. If making scrambled then finish with a teaspoon of crème fraiche and a good grind of black pepper.



1 comment:

  1. I love Avocado and Eggs, here's another variation - http://allglutenfree.co.uk/recipes/baked-avocado-egg/

    ReplyDelete