Avocados and eggs were meant for each other. Enjoy them in this recipe with a zesty lemon and sumac flavouring.
Ingredients
1 tablespoon finely chopped preserved lemon rind
1 tablespoon chopped flat leaf parsley
1 avocado, pitted
Salt and cracked black pepper
4 eggs
4 slices toasted ciabatta
Sumac, to serve
Olive oil, to serve
Method
Place the preserved lemon, parsley, avocado, salt and pepper in a bowl and mash roughly with a fork until just combined. Set aside
Bring a medium shallow pot of water to the boil. Break an egg into a small bowl
Reduce the heat and bring the water to a slow simmer. Carefully slide the egg into the water. Repeat with another egg to cook two at a time
Allow 5-6 minutes to cook eggs to a firm white and soft runny yolk. Cook for another minute for a firmer yolk
Remove eggs with a slotted spoon, rest on a paper towel to absorb excess water. Keep warm. Repeat with remaining eggs
To serve, place the toasted ciabatta slices on serving plates and smear liberally with avocado mixture. Top with poached eggs and sprinkle over the sumac. Drizzle with olive oil and serve
Tips & Hints
Preserved lemon is available in most delis, but if hard to find just add a good squeeze of fresh lemon juice.
