Left-over guac from the night before? How about this Mexican inspired poached egg dish? Enjoy it for brekkie or for brunch. If you’ve got quick pickled cabbage left over that’s a bonus. But recipe can be done without.
Poached eggs with chorizo, guacamole, quick pickled cabbage and coriander
fresh eggs (1-2 each) (the fresher the egg the better for poaching)
crusty bread (1-2 slices each)
100 g quick pickled cabbage (50g each or a small handful’s worth)
1-2 chorizo sausage (an indulgent extra) between 2
chopped coriander to serve
freshly ground pepper
Cut the chorizo in half lengthways. Fry on the stovetop.
In a medium saucepan, boil water and a dash of white vinegar. (The vinegar will help keep the egg from separating)
When the water has boiled, turn down a little.
Pop the bread in the toaster.
Carefully crack the eggs into the to the water. Keep the shell close to the water as you slowly let the egg yolk and white drop into the water. You can carefully use a spoon to encourage them to the top.
Keep the eggs on med-low for about 3-5 minutes depending on how you like you eggs.
To check if they are ready, use a slotted spoon to collect the first one you put in. When you touch it with your finger, the flesh should be firm but spring back a little when pressed. Collect them out in the order you put them in and place on a board.
Spread the guacamole on the toast.
Top with the quick pickled cabbage and half or 1 chorizo.
Place the desired amount of eggs on top.
Sprinkle with the chopped coriander and season with salt and pepper.