Eggs and avocados, an unlikely combination, and for breakfast? Whaaa? (That’s hands in the air screaming whaaaaattt?)
It really didn’t ring my bell until I tried it, but now I am hooked. I’ve made a few adjustments, as you do. I can’t eat it for breakfast, as it is too rich, too filling, just too much all up. I can barely manage it for brunch, but I can wolf it down for a fast dinner. Oh yes, two eggs, too.
Good bread – I know I keep banging on about good bread, but if we just stopped filling ourselves up on bread made with fast-rising agents and a hundred other chemicals, and ate bread made with good flour and natural yeasts (salt or olive oil optional), and let the loaves rise naturally over 24-48 hours, we’d find our stomachs would thank us (reduced work for your guts to do, less bloating, fewer farts etc). So, off you go to a baker who makes proper bread, or learn to make sourdough bread at home … and just accept that in New Zealand anyway, you are unlikely to get proper bread in a supermarket no matter that loaves can be rustically presented in brown paper bags and called ‘sourdough’ (just enquire how long the bread was left to rise and you’ll be shocked). By proper bread I mean bread that has a nice slow rise. I suggest you look at your electric bread-maker with. suspicion, too. Are you using pre-made bread mixes? What’s in them? Is there an option for using fresh yeast, or dried yeast granules (not yeast granules mixed with other stuff to speed rising), and can you let the dough rise slowly?
Okay, okay, back on the train …
Eggs, I like the yolks runny. If you don’t, cook them longer. I gently lower eggs into a pot of boiling water on a slotted spoon, then sort of let them roll off the spoon as I lift it out of the water, so the shells don’t crack. The eggs are at room temperature, of course, or the shells will crack anyway. I lower the heat to medium and cook for 6-7 minutes depending on the size of the eggs. Then I pour off the boiling water, let the cold tap run over them for several minutes, and shell them. I do the eggs first. If I have to take them straight from the fridge, I put them in a bowl with warm water for several minutes to take the chill off, and that seems to stop the shells from cracking. There are plenty more tips here. Eggs
Good bread, toasted, slathered with delicious avocado – and don’t be mean – GENEROUSLY slathered with avo, a good few squirts of lemon juice, and a sprinkle of flaky sea salt and pepper. To finish off, put an egg on top and cut it into quarters (any drips will stay on the bread), then the pièce de résistance, a generous scattering of dukkah. The dukkah adds crunch, a gorgeous nutty flavour which brings out the avocado’s nuttiness, the lemon keeps things lively and the spices in the dukkah add pops of flavour. I had it two nights running, then again later in the week. That tells me it is pretty delicious (or that I was just being lazy and couldn’t be bothered to cook!). It just about covers all your food groups, mine anyway – oh, of course, you need a glass of wine on the side. That’s my type of food pyramid.