My wife Nic makes the most awesome paleo and keto breads and she never follows a recipe – she just freestyles. She loves to use her breads in as many different ways as possible, and it is hard to beat a good old avo toast with poached eggs. We are lucky enough to have our own chickens that produce the most beautiful eggs for us.
- avocados 2, diced
- white or apple cider vinegar 80 ml (1⁄3 cup)
- eggs 8
- paleo bread 8 slices, toasted
- + south american dressing 150 ml (page 242)
- sea salt and freshly ground black pepper
Place the avocado and 3 tablespoons of the dressing in a bowl, crush lightly with a fork, then mix to combine. Season with salt and pepper.
Meanwhile, pour the vinegar into a saucepan of boiling salted water, then reduce the heat to medium–low so the water is just simmering. Crack an egg into a cup. Using a wooden spoon, stir the simmering water in one direction to form a whirlpool and drop the egg into the centre. Repeat with the remaining eggs and cook for 3 minutes for runny yolks, or cook to your liking. Remove the eggs with a slotted spoon and place on paper towel to drain.
To serve, spread the avocado over the toast, then top with
a poached egg. Drizzle over the remaining dressing and finish with a sprinkle of salt and pepper.
Tip: Add a little smoked trout to this dish, if you fancy.
Recipe and image from Dinner in 5 by Pete Evans, published by Plum, RRP $39.99