VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about

Smashed avocado with curried butter

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EASY

SERVES 4

HANDS-ON TIME 25 MIN

Turn the flavour factor up to 11 at your next weekend brunch with this avocado and poached egg recipe topped with curried butter.

Or, add streaky bacon and fresh herbs to your avo, egg and toast combo.

485KCALS

Ingredients

• 4 thick slices sourdough or dark rye bread
• 2 ripe avocados
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Good splash white wine vinegar
• 4 medium or large free-range eggs (see tips)
• 1 tsp mild curry powder
• 4 tbsp butter
• Mustard cress or coriander leaves to serve

Method

1. Toast the bread slices in a griddle pan or toaster. Using a spoon, scoop the avocado flesh out of the skins into a bowl. Add the lemon juice and olive oil and coarsely mash with a fork. Season with salt and pepper.
2. Put 1½ litres water in a large pan with the vinegar and bring to the boil. Crack an egg into a cup, stir the simmering water with a spoon to create a whirlpool, then slowly slide the egg into the water, using a spoon to fold the white around the yolk if needed. Simmer gently for 2-4 minutes depending on how you like your eggs cooked. Remove the egg with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
3. Meanwhile, toast the curry powder in a small pan until it smells fragrant. Add the butter and swirl until melted and combined. Season with salt.
4. Spread the avocado on the toast. Top each slice with an egg, then pour over some curried butter. Scatter with mustard cress or herbs and eat straightaway.

and as always have a chilled day from the Viking