Why pay over the odds to have this in a restaurant when it’s so quick and easy to make at home? It’s perfect for a Saturday brunch, but can be easily made on any day of the week in under 10 minutes. The creamy avocado with the rich egg yolk and salty bacon is a heavenly combination, and a squeeze of lime works well to lighten the dish.
Finding the perfectly ripe avocado has long been the bane of my life since doing my own food shopping. I’ve finally discovered that the ready to eat Aldi avocados tend to be the best quality and don’t completely bypass the ripe stage as most do. They’re pretty cheap too.
This recipe is also highly adaptable, you can swap the bacon for smoked salmon if you prefer making it suitable for pescetarian diets, or simply omit the bacon altogether for a vegetarian dish. I use streaky bacon in this recipe because I don’t have it very often, but regular bacon or bacon medallions are good lower fat alternatives. If you don’t like avocado, try it with griddled asparagus too – it’s also great! I never used to be able to poach eggs so I never tried, but this method is super easy, and once you know how you’ll be finding ways to add them to everything!
- 2 rashers of streaky bacon – (smoked/unsmoked depending on personal preference)
- 2 medium/large free range eggs – the eggs must be really fresh! This is so important, otherwise they will separate as soon as you put them in the water.
- 1 slice of any bread
- butter for toast (optional)
- half an avocado
- fresh lime
- extra virgin olive oil (optional)
- sea salt & black pepper
- Place a full kettle onto boil.
- Lay the bacon in a dry frying pan over a medium high heat and leave to cook, flipping occasionally while you get on with the next steps. There’s no need to use any extra oil because it will cook in the fat of the bacon.
- Pour the boiling water into a medium saucepan, add a dash of vinegar and adjust the heat to bring it to a gentle boil – in between the stages of simmering and boiling. TIP: if you’re not sure what this looks like, it’s kind of water you’d wait a minute before putting your pasta into because it’s not rapid enough yet) .
- Crack your egg into a small mug or ramekin, spiral the poaching water with a spoon several times with a spoon to create a whirlpool, lower the mug close to the surface of the water, then gently tip the egg into the centre. The spinning water will wrap the white around the yolk to create the shape of the egg. TIP: pour the egg into the pan white first to encourage the white to wrap completely around the yolk.
- Leave to simmer for 3 minutes for a perfectly runny yolk then remove with a slotted spoon and place onto some kitchen roll to absorb the water.
- Repeat the method for your second egg. If the first one didn’t quite form a ball, don’t panic! The second egg usually goes better because the water has cooled slightly.
- Set your bread to toast to your liking.
- Prepare your avocado by slicing in half lengthways with a sharp knife, ensuring you keep in contact with the stone as you twist the blade all the way around. You will be left with two symmetrical halves, one with the stone still in. Wrap one half tightly in cling film and refrigerate to prevent browning. Scoop the flesh out of the other half with a spoon and slice. TIP: when you need to remove the stone, hit it firmly it with a large sharp knife, twist horizontally and it will pop right out staying attached to the blade.
- Assemble the dish by laying the bacon across the buttered toast, then top with the avocado and poached eggs. Season well with sea salt and freshly ground black pepper. Drizzle with a little extra virgin olive oil and serve with a big wedge of lime.
ENJOY and please share if you like!
Any questions, queries or comments, feel free to write them below.