Nic’s Avocado Toast and Poached Eggs by Pete Evans

SERVES 4

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

 

Eat Your Greens – Pete Evans

Pete Evans wants us to eat more greens, and the best way to do that is to find some fabulous recipes. Well, look no further because Pete has compiled a fabulous selection of them all in one book!

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