Lime and Feta Avocado Smash with Poached Eggs and Tijuana hot sauce

 In Breakfasts, Recipes

CALI CALI

Lime and Feta Avocado Smash

 with Poached Eggs and Tijuana Hot Sauce

  • 15 mins
  • Serves 2

Half fill a wide saucepan of salted water and place over a high heat, bring to the boil, reduce the heat and once at a gentle simmer crack in the eggs. Simmer gently for 2 minutes for a soft poached or for hard poached simmer for four minutes. Remove with a slotted spoon and drain on kitchen paper.

 

Half the avocados, remove the stone and scoop out the flesh, mash in a small bowl with the feta and lime juice, making sure to keep some chunks of feta.

 

Place the grilled sourdough on plates, top with the avocado smash, poached eggs and a drizzle of Tijuana Hot Sauce. 

INGREDIENTS

  1. 2 eggs
  2. 1 Avocado
  3. 100g feta
  4. Juice of 1 Lime
  5. 2 slices grilled sourdough
  6. 2 birds eye chillis, finely sliced
  7. Handful of mint leaves, thinly chopped
  8. Sea salt and freshly ground black pepper

EQUIPMENT

  • Griddle Pan
  • Small Saucepan
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