I have this thing with eggs, they just remind of weekend mornings, when my father had to cook breakfast for us as mum was at work in most of the cases (the perks of having a nurse mum). So he tried to make breakfast interesting and nutritional, to feed us with the necessary energy to do all the crazy things me and my brother used to do. And eggs were a staple of him: scrambled, fried, boiled and even poached sometimes.
Fast-forward to present days: my favourite breakfast usually consists in eggs, scrambled eggs in a croissant or my special invention with eggs and vegetables wrapped in a tortilla.
And last weekend I had another idea and it will quickly become a weekend staple: a reinterpretation of eggs benedict, another favourite of mine when I go out for brunch.
I made a simple guacamole, poached the eggs and laid them atop the guac, made a great simple sauce of cream and dijon mustard and sprinkled some chili flakes and fresh ground pepper on top.
As simple as that.
- 2 eggs
- 1 avocado
- 1 clove of garlic
- 1 teaspoon of tomato paste
- juice from half a lemon
- 1 spring onion
- 1 teaspoon of Dijon mustard
- 3 tablespoons of cream
- Salt, pepper & chili flakes to taste
- Mash the avocado with the garlic, lemon juice, tomato paste and mix everything with the finely chopped spring onion.
- Make the sauce by mixing the mustard and the cream and add salt & pepper to taste
- Poach the eggs (I left them boil for 4 minutes for the perfect consistency according to my taste).
- Put the guacamole in the middle of the plate, lay the egg in the center and add the sauce. Sprinkle with chili flakes and ground pepper.
You can eat it with bread, cardboard bread (the one in the pics, I call it that) or any other happiness inducing carb-source of your choice.