The flavour balance of creamy avocado combined with bursts of juicy peas along with the tartness of lemon juice & feta finished off with the silkiness of a poached egg all over crunchy sourdough toast.
So I whipped up this wee fabuliciouz number for Sunday brunch for hubby & I must admit, I kind of out did myself on this one.
Bring a pot of water to the boil, add salt & whack in 1/4 cup of frozen peas to cook before draining then set aside.
Grab a mixing bowl & mash up 1 ripe avocado with a fork to get it nice & smooth. Add in a teaspoon of minced garlic along with the cooked peas & a squirt of lemon juice (that keeps the colour a really nice green). Season generously with salt & pepper, mix it all together to combine & pop a few of those peas with the fork to smash but leave a few whole for texture.
Next, to poach an egg. I know this is considered a dark chef art, but honestly, give it a crack & you may just surprise yourself!
Bring a pot of water to a steady simmer then add a dash of white vinegar. Crack an egg into a cup before creating a whirlpool in the water. Slowly tip the egg into the swirling water. The white should slide in first then the whirlpool action will cause it to wrap around the yolk as it enters. Cook for 3 minutes exactly. Remove from the water with a slotted spoon & drain on paper towel.
Right, off to assembly. Place a lovely slice of buttered sour dough toast on the plate, spoon over the green mixture then crumble feta cheese on top before crowning with the poached egg to lift this dish to the next level. Season with salt & pepper then It’s Chompin Time!