Griddled Avocado & Poached Eggs
September 22, 2015 | Serves 2
- 2-4 Eggs
- 1-2 Avocados
- Handful of Fresh Chives
- 1 Teaspoon of Apple Cider Vinegar
- Coarse Salt & Pepper
Eggs with avocado is one of my favourite ways to start the day. I have it so often that I’ve been getting more and more creative lately and this super easy little twist makes it all the more delicious. I adore my griddle pan for adding pretty and flavourful char lines to all kinds of things, so you can imagine my delight when I tasted these beautifully marked and absolutely delicious avocados. The charred side goes warm and crisp while the other side is creamy and smooth, add in some oozing poached eggs and you have perfection on a plate.
Heat a griddle pan and add in a little bit of olive oil. Cut your avocado in half and remove the skin and pip. Place the avocado halves centre side down and griddle for about 5 minutes until you have dark char lines.
Fill a saucepan with water and bring it to a boil. Add in a teaspoon of apple cider vinegar and a pinch of salt.
Turn the water down to a simmer. Crack your eggs into a little bowl or ramekin, one at a time, and then gently slide the egg out of the bowl into the water. Repeat with the other egg/s. Take the saucepan off the heat and pop the lid on, leaving the eggs to poach for about 4 minutes for a perfectly runny centre.
Finely chop your chives.
Plate the avocados and pop the poached eggs on top. Sprinkle on the chives with a good pinch of coarse salt and pepper and serve.