Sunny Avocado Toast
This bright and zesty avocado toast layers creamy avocado-feta mash with soft-boiled eggs and a drizzle of lemon-ginger oil for a fresh, flavourful start to the day.
Ingredients
1 avocado
100 g feta cheese, crumbled
2 free-range eggs
2 thick slices of nice brown bread
Sea salt and pepper
Topping (optional): cress
To garnish (optional): chilli flakes
For the ginger and lemon oil:
4 tbsp. extra-virgin olive oil
1 tbsp. grated ginger
1 tbsp. lemon zest
1 tbsp. lemon juice
Equipments
For
2 people
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Instructions
- Combine all the ingredients for the ginger and lemon oil in a small bowl and set aside.
- Put a small saucepan of water to boil on medium heat. Whilst this comes to the boil, cut the avocados in half, remove the pit and skin and mash them up in a small bowl with ¾ of the feta cheese.
- Once the water is boiling, add the eggs to the saucepan. Simmer for 5 minutes for a runny yolk or 8 minutes if you want the yolk to be set. In the meanwhile, toast the bread.
- Once the eggs are done, remove and cool under the tap. Peel and cut in half.
- Spread the avocado and feta mixture onto the warm toast and top with the boiled egg halves.
- Sieve the oil mixture to remove the lemon and ginger, then drizzle the infusion over the bread to taste.
Top with the rest of the feta, and garnish with the chili flakes and cress if using. Season with salt and pepper to taste and serve with extra oil on the side.
