Breakfast out on the weekend is probably my favourite meal to out. It is just such a lovely way to start the day. And I love breakfast foods, not only for breakfast but also for lunch and dinner. Some people would probably say these harissa eggs in purgatory are a fabulous breakfast but I love them for a quick and easy dinner.
I love the breakfast classics of eggs and bacon and eggs benedict but I am also falling in love with the current fashion for eggs with smashed avocado and cheesy goodness. When I made this risotto with goats curd, I also bought some goats cheese in case the goats curd wasn’t quite right (at least that is my excuse for me cheese purchase). After making the risotto I had left over curd as well as the goats cheese that was calling to be spread on toast. And you know how I hate to see food wasted.
This recipe for smashed avocado, goats cheese and poached egg on sourdough is super easy to make and is perfect as a meal any time of the day. I am not normally a huge fan of avocado but the combination of the cumin and avocado is just magical. The cumin really is the secret ingredient to this recipe. Without it, it would be nice but pretty bland creamy mash up.
Aside from the cumin the other two things that make this recipe are buying the right avocado and using my secret weapon for poached eggs. I am a disastrous avocado buyer unless I buy the avocado on the day I want to use it. I have absolutely no skills when it comes to judging when an avocado will ripen. I have to buy the avocado ripe and ready to go.
For the poached eggs, my secret weapon is a poach pod. I love poached eggs. They are my favourite way to eat eggs. But they can be tricky to make. All that swirling and vinegar and ack! The poach pods make all this simple – they won’t have the vinegar hint but other than that they create a great egg. If you are looking at buying some the one thing I would say is buy one that is fairly thin. I initially bought some thick cheap ones and the eggs just don’t cook properly in them. On the plus side they now make great little bowls for my mise en place.
If you don’t want to use a poach pod then I have heard that using cling film works. You break the egg in the cling film and then sort of lift it at the corners and twist so that the egg is encased in the cling film But I don’t have that level of coordination.
How do you poach eggs? Do you have a trick for making them?
This breakfast is super easy to make. Preparation time is 5 minutes max cause all it really involves is getting a few things out of a cupboard and squeezing a lemon. Cook time is about 15 minutes. Probably less if you are better at multi-tasking than me. The recipe below is for 1 and it has some wastage with the avocado and lemon. But to be honest I used a whole avocado and just had left over smashed avocado for breakfast for the next few days with some of that sneaky goats cheese I “accidently” bought.
Calorie wise it has about 470 calories. Not mega low calorie breakfast but such a great start to your day.
A tasty weekend breakfast treat
- 1 large egg
- 1 spray of olive oil cooking spray
- 3 tbs of goats curd
- 2 pieces of sourdough
- 1/3 of an avocado
- 1/2 tsp of cumin
- Lemon juice from half a lemon
- Put a small pot of water on to boil.
- Once the water is boiling, spray the poach pod with the cooking spray, crack the egg in to the poach pod and carefully lower it so it is floating in the boiling water.
- Boil the egg in the poach pod until it is cooked how you like it. I find 5 minutes gets me a cooked but runny egg. When the egg is nearly cooked, pop the lid on the pot to make sure the egg white is cooked.
- While the egg is cooking pop the sourdough in to the toaster and scoop out the avocado in to a bowl and smash with a fork.
- Slowly mix the cumin and the lemon juice in to the avocado. Taste as you go until you get the flavour you like.
- Once the toast is ready, spread on the goats curd and the smashed avocado.
- When the egg is ready scoop it out of the poach pod and pop on the toast.
- You are good to go!
If you get some water in the poach pod, scoop the egg out on to a small plate first. If you put it straight on the toast then you will get soggy stuff going on.