I’m getting fairly worried that all people think I do is eat avocados and eggs because it looks amazing and I’m just that basic (I’m not).
The reality is that because I’m working from home I don’t often bother to go to the shops *cough, get dressed* and I can’t be arsed to buy loads of different ingredients for three meals a day, for just 1 person (how sad) for them to inevitably rot in my fridge. You’ve got to pick your battles people. So long-ripening packs-o-four avocados and a dozen eggs just happens to be what’s easy and convenient for me. Also because you can NEVER have too many eggs.
However, it does mean that I need to try and mix it up a little otherwise I get a bit stir-crazy with the monotony of my life. So to combat that, this idea popped into my head. Plus I had a pack of feta nearing the turn…I’m not lying when I say things rot in my fridge. So here’s how to make it.
- 1 avocado
- 1/3 pack of feta
- White wine vinegar
- salt & pepper
- slice of bread
Cut the avocado in half, remove the stone & scoop out the insides with a spoon and put in a mixing bowl.
Crumble the feta cheese into the bowl with the avocado and use a fork to mash the two together. Season with salt and pepper.
Heat a deep pan on a medium heat and fill with water. Bring to the boil and then leave to simmer. Add in a few drops of white wine vinegar. Stir the water with a slotted spoon until you have a kind of whirl pool- this is so the water doesn’t go everywhere. Then drop your egg into the water while it is still spinning and leave in their for 2 and a half minutes.
While you’re waiting for your egg, put your toast in the toaster.
Remove the egg with a draining spoon and dab dry with some kitchen paper.
Scoop out the feta & avocado and spread on your toast. Top with the egg and some cracked pepper. I also used some chilli flakes here but that’s totally optional.