Avocado toast with poached egg and chilli salt

A healthy and vibrant breakfast or brunch option. Slices of ripe avocado are fanned over toasted sourdough, topped with perfectly poached eggs and seasoned with Maldon Chilli Sea Salt, cracked black pepper, fresh chilli slices and coriander. Served with lemon wedges for a zesty finish.

Serves: 2 people

Prep time: 10 minutes | Cook time: 5 minutes

Ingredients

2 slices of sourdough bread, toasted

1 ripe avocado

1 lemon

2 large eggs

A pinch of Maldon Chilli Sea Salt

Cracked black pepper

Handful of fresh coriander

½ fresh red chilli, finely sliced

Method

Bring a pan of water to a simmering boil.

Halve, peel, and stone the avocado. Slice thinly, fan out on toast, and squeeze lemon juice over.

Poach the eggs: create a whirlpool in simmering water, drop in each egg, and cook for 2 minutes. Remove with a slotted spoon and blot dry.

Place eggs on avocado toast. Garnish with Maldon Chilli Sea Salt, black pepper, chilli slices, and coriander. Serve with lemon wedges.

The Independent