As you may know, eggs are my favourite thing to eat for breakfast. Matched with avocado and sourdough, this egg recipe is extremely tasty and never dry. The lemon pepper also gives a different dimension of flavour which complements the avocado.
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Avocado poached eggs with lemon pepper
1/4 large avocado
8 baby spinach leaves
1 thick slice Sourdough or dense crusty bread
Bring 5cm of water to the boil with a dash of white vinegar, then reduce to the lowest simmering point. Break the first egg into a small dish. Wait for the boiling bubble to subside the then gently slide the first egg into the water. Repeat for the second egg.
Meanwhile, toast the Sourdough. Smash and spread the avocado onto the toast and lay the spinach leaves on top. Cook the eggs for 3 minutes or so. You can use a slotted spoon to lift out of the water after a few minutes and do the ‘jiggle test’ – when the egg white no longer jiggles, the egg is ready and you will have a beautifully runny egg yolk. Leave in longer if you like your eggs well cooked.
Using the slotted spoon, let the water drain from the eggs and sit them neatly on top of the bed of spinach. Season with lemon pepper.