Lime and Feta Avocado Smash with Poached Eggs and Tijuana hot sauce
Lime and Feta Avocado Smash
with Poached Eggs and Tijuana Hot Sauce
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.
- 2 eggs
- 1 Avocado
- 100g feta
- Juice of 1 Lime
- 2 slices grilled sourdough
- 2 birds eye chillis, finely sliced
- Handful of mint leaves, thinly chopped
- Sea salt and freshly ground black pepper
- Griddle Pan
- Small Saucepan