Not many food combos will bring you as close to foodie nirvana as avocado and egg, and Jungle Green’s fine pedigree in the avocado department means you can put together a café-style breakfast or light meal at home in about 10 minutes.
Sure, the egg can be boiled, fried, or scrambled, but if you want whites that are tender and yolks that are rich and beautifully runny, poached is the way to go.
Ingredients
- Hippidippi Jungle Green
- A nice thick toasted slice of your favourite bread (we love wholewheat or sourdough)
- Fridge-cold eggs, as fresh as possible
- Some lettuce
Instructions
- Bring a large pot of water to a boil, then reduce to low heat.
- Crack the egg into a small bowl.
- Stir the water to create a vortex, slip the egg gently into the middle and cook for 3-4 minutes, swirling occasionally.
- Slather Jungle Green on the toast, add some lettuce.
- Take out the egg with a slotted spoon, dab with a paper towel to remove any water.
- Slide it onto the lettuce, season with salt and pepper.
- Swoon, and enjoy!
