Poached Eggs with Smashed Avocado, Preserved Lemon and Sumac

Recipe by: Australian Eggs
Average: 4.3 (3 votes)
114 Collected
Prep:  15 minutes
Cook:  10 minutes
Serves:  2
Avocados and eggs were meant for each other. Enjoy them in this recipe with a zesty lemon and sumac flavouring.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Poached Eggs with Smashed Avocado, Preserved Lemon and Sumac
  1. Place the preserved lemon, parsley, avocado, salt and pepper in a bowl and mash roughly with a fork until just combined. Set aside
  2. Bring a medium shallow pot of water to the boil. Break an egg into a small bowl
  3. 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
  4. Allow 5-6 minutes to cook eggs to a firm white and soft runny yolk. Cook for another minute for a firmer yolk
  5. Remove eggs with a slotted spoon, rest on a paper towel to absorb excess water. Keep warm. Repeat with remaining eggs
  6. 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.

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.