Poached eggs on avocado & feta toast
By Jamie Cullum
Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!
- Prep:5 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 517
- fat 31g
- saturates 9g
- carbs 37g
- sugars 3g
- fibre 6g
- protein 20g
- salt 1.8g
Ingredients
- 2 tbsp white wine vinegar
- 2 large eggs
- 1 avocado
- 50g feta
- 1 tsp chilli flakes
- juice ½ lemon
- 2 slices of sourdough
Method
Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
Pile the avocado and feta on the toast, then put a poached egg on top of each.
