Poached Eggs on Avocado and Feta Toast

by BBC Good Food

Jamie Cullum's brunch recipe is a moreish combination of creamy avocado, salty feta, a hint of chilli, topped off with a runny poached egg. Worth getting up for!

Method

Based on 2 servings, adjust as needed.

Step 1

Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.

Step 2

Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. If you fancy something extra, add in a handful of tomatoes here too. Toast the bread.

Step 3

Pile the avocado and feta on the toast, then put a poached egg on top of each.

  • Ingredients
  • Based on 2 servings
  • juice ½ Lemon 1x Sainsbury's Lemons
  • 50g Feta 1x Sainsbury's Greek Feta Cheese 200g
  • 2 Large Eggs 1x Sainsbury's British Free Range Eggs Large x6
  • 1 tsp Chilli Flakes 1x Sainsbury's Chipotle Chilli Flakes 45g
  • 1 Avocado 1x By Sainsbury’s Medium Ripe & Ready Avocado
  • 2 tbsp White Wine Vinegar 1x Sainsbury's Wine Vinegar, White Wine 500ml
  • handful of Cherry Tomatoes, quartered 1x Sainsbury's Cherry Tomatoes 300g
  • 2 slices of Sourdough 1x Sainsbury's Sourdough Medium Sliced White Bread, Taste the Difference 400g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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