Monday, 1 May 2017

AVOCADO SMASH BRUNCH RECIPE


Who doesn't like a nice bit of brunch? Poached eggs, crispy bacon, grilled mushrooms *drool*. As a lover of heading out for breakfast on weekends as well as cooking something up at home, I thought I'd feature one of my favourites recipes which is both a quick and easy breakfast dish - and it wont break the bank either. If you're a returning reader, you'll know I feature a raw recipe every fortnight, but this is the first - and probably not my last - savoury recipe. I've focused pretty heavily on baking over the past few months but my main aim has always been on keeping it as healthy and as raw as possible - which I will aim to do with everything savoury.

After a lot of failed attempts, I have perfected my method for poaching an egg. Therefore, a little 'how to' will be coming in the next few weeks for those of you that are constantly battling with watery, broken or hard yolk poachies!

This dish has become quite a weekend ritual in our household, though we do change it up every once in a while. I made this on Saturday morning with my dad and we doubled up the batch for Sunday too - it keeps in the fridge for a day or two. If you'd like to have a go at making my Avocado Smash Brunch recipe, here's what you'll need and how to make it.


Ingredients (serves 4)

8 eggs (2 per person)
2-3 avocados
100g feta cheese
Sourdough crusty loaf (or any)
200g cherry tomatoes
1/2 lemon
Handufl of rocket (optional)
8 rashers of streaky bacon (2 per person and optional)
Parsley & dill (optional, but the herbs really make a difference)

Method

1. Bring a large saucepan to the boil and let simmer.
2. Peel, de-stone and chop the avocados up fairly small.
3. Add to a large bowl and mash up with a fork.
4. Chop the tomatoes, dill and parsley then crumble the feta.
5. Add all the above ingredients to the avocado and squeeze in the lemon juice.
6. Season and combine together until it looks like the picture above, then set aside.
7. Heat a frying pan and add the bacon and fry for around 8 minutes (if you want it crispy).
7. As the bacon is cooking away, poach 2 eggs at a time for 2-3 minutes (more on how I cook min soon).
8. Cut the sourdough into slices and place in the toaster.
9. Timing the toast and eggs is a bit of a challenge but once the toast is done add a few spoons of mixture to the top (no need for butter!)
10. Gently take each egg out with a slotted spoon and place on top, then adding the bacon and rocket if desired.
11. Lastly, season to taste and check the runniness of your yolks!

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