Ingredients
The following ingredients have 1 Servings
- 1 – 2 avocados (depending on size)
- ½ lime
- 4 - 6 pickled red jalapeño slices (finely chopped (or to taste))
- 2 slices Newburn Bakehouse White Sourdough Artisan Cob
- 1 egg
- 1 large knob of butter
- 1 tbsp rapeseed oil
- freshly ground salt & pepper
- For poached egg:
- 1 egg
- splash of white distilled vinegar
- grind of dried chilli & garlic
- 4 strands of chives
Instruction
- Beat egg and season with salt & pepper.
- Pour onto a large plate.
- Halve and stone the avocado, then mash with a fork adding a generous squeeze of lime juice, chopped red jalapeños, salt and pepper.
- Spread onto one of the slices of Sourdough, then top with the other slice.
- Dip both sides of the sandwich into the beaten egg.
- Place oil and butter in a frying pan over a medium heat.
- Meanwhile boil a kettle of water and add enough water to a small pan (I use a frying pan) to just cover a poached egg along with a splash of vinegar.
- Crack an egg into a small bowl or ramekin then gently lower and tip into the boiling water and set timer for 3 minutes.
- Put sandwich into frying pan and fry for about 1 minute or until base is golden, then flip over and fry on the other side.
- Drain poached egg on paper towel.
- Cut Avocado Stuffed French Toast in half and stack, placing the poached egg on top.
- Garnish with chives plus a grind of dried chilli and garlic.
- Serve immediately.
