This was a massive hit with the chief taster who is notoriously hard to please. I served it on the local ‘shepherd’s bread’, but sour dough would be just as good. Or, indeed, any kind of carbohydrate: flatbreads, baked potatoes, strips of warm focaccia….. let your imagination fly.
This would also make a very good sandwich filling. But because the avocado will go brown it’s not ideal for a lunch box.
Fine for vegetarians.
Avocado eggs for lunch
- 2 eggs
- 1 avocado
- 2 spring onions
- 1 tbsp cider vinegar (or, I used the apple shrub I leant to make under the tutelage of Matthew Pennington)
- A handful of rocket or watercress
- Smoked salt
- Urfa pepper flakes (or freshly ground black pepper)
- Spanish sweet smoked paprika
- Walnut oil
- Toasted bread, or a base of your choice
- Hard boil the eggs.
- Peel the avocado, take out the stone, and put the flesh into a medium-sized bowl.
- Snip in the spring onions.
- Add the cider vinegar and the salt and pepper flakes.
- Mash all together.
- Peel the eggs, roughly chop them and add to the rest.
- If you aren’t planning to eat this for an hour or so, cover the surface of the mixture with cling film to stop the avocado discolouring.
- When you are ready to eat, toast the bread, top with the avocado eggs, and a light veil of paprika.
- Serve, with the peppery leaves on the side, drizzled with the walnut oil.