Love avocado toast? Take your avocado toast to the next level. Be sure your bread slices are chunky enough to hold all the delicious toppings. Creamy mashed avocado, sweet green peas, fresh herbaceous Mamia’s green chilli sauce topped with a perfectly poached egg. Delicious!
1 ripe avocado
1 cup precooked green peas
juice of 1/2 lime
1-2 coffee teaspoons Mamia’s green chilli sauce, plus some to serve
2 eggs size 8
2 slices of sourdough bread, toasted
microgreens to serve
Method: Cut the avocado in half and carefully remove its stone, then scoop out the flesh into a bowl. Squeeze in the lime juice, add chilli sauce and green peas. Then mash with a potato masher or fork to your desired texture. Season to taste with sea salt.
Poached eggs. Fill a small saucepan with water about 5 cm deep. Bring water to a gentle simmer. Crack one large egg into a small strainer set over a bowl. This step will help you to remove the watery part of egg whites, create the right shape of the egg and prevent the cloudy mess in your pot.
Slip the egg directly from the sieve into the boiling water; the white will firm up around the yolk, creating a smooth, compact package. Poach the egg for about 3-4 minutes, then plunge into cold water for a minute and place on a paper towel.
Repeat all steps with the remaining egg. Poached eggs can be prepared upfront and kept in the fridge up to a few days. To reheat the egg just plunge it in hot water for a minute.
Spread avocado mix on top of your toasts. Top with poached egg and some extra green chilli sauce. Garnish with the microgreens. Enjoy!