Simple to prepare and super tasty. My husband and I are huge avocado fans and we could eat it with almost anything. This Aussie breakfast is one of our favourites. Delicious
1 tbsp white vinegar
Heat water and vinegar in a pot or pan until it starts to bubble at the bottom but not yet at boil. Make sure you have enough water to submerge the eggs. Whisk the water to create a bit of a whirl pool and pour eggs in one at a time. Cook for 3 – 4 minutes, remove from water and allow to drain on some kitchen paper while preparing the rest. Fresher eggs will help to keep yolk and white together so the fresher, the better.
2 soft avocados
1/4 cup feta cheese
1-2 tbsp lemon juice (depending on your preferred taste)
salt and black pepper
Using a fork mush all the above together, spread on the toast topped with the poached eggs and serve with fresh rocket, mint and lemon wedge. Enjoy