FOOD
EASTER EGGS
Easter is coming and it’s not all about chocolate eggs, here are three
delicious recipes with fresh, local hens’ eggs, including a delicious twist on
the traditional hot cross bun. Recipes by Christian Gott
SOURDOUGH TOAST WITH SMASHED
AVOCADO AND SOFT-BOILED EGGS
A quick and easy breakfast or lazy weekend brunch.
SERVES 2 | TIME: APPROX. 10 MINS
4 ripe avocados
6 medium free-range eggs
4 large slices of sourdough bread
40g pine nuts
Salt and pepper to taste
1. Heat a heavy bottomed sauté pan over a
medium-high heat and add the pine nuts. Toss
until the pine nuts turn light brown. (This can be
done in advance and then store them in an air-tight
container.)
2. Half fill a medium sized pan with water, enough
to generously cover your eggs, and bring to a
simmer. Carefully lower the eggs into the water
with a spoon and start your timer. For a soft-boiled
104
egg with the white just set, cook for four minutes.
Cook for a further minute if you like your eggs a
little firmer. If you prefer your eggs hard-boiled egg,
start them in cold water and bring up to the boil.
Once the eggs are simmering set the timer for
ten minutes. When your eggs are cooked to your
personal preference, remove from the heat and
quickly plunge into a sink full of cold water for one
minute. This will arrest the cooking process.
Crack the egg shells with the back of a spoon and
carefully peel.
3. While your eggs are cooking, toast the sourdough
bread and peel and roughly break up the avocados.
Arrange the avocados and eggs on the toast and
sprinkle with the toasted pine nuts and season
generously.
Tip: Start with eggs that are at room temperature to ensure
the correct cooking time and prevent cracking.