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Flame Avocado Toast with Poached Egg, Bacon & Halloumi

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Flame Avocado Toast with Poached Egg, Bacon & Halloumi

Give a gentle fiery twist to the modern classic brunch option of avocado toast by topping with poached egg, bacon, halloumi and a spoonful of Flame pepper & chilli jam. You won’t regret it.

Ingredients
  

Ingredients

  • 1 Egg
  • 1 slice bread
  • ½ large avocado
  • Squeeze lemon juice
  • Salt & Pepper
  • 1 Rasher streaky bacon
  • 15 g Halloumi cheese
  • 1-2 tsp Flame pepper & chilli jam

Instructions
 

Instructions

  • Put a small pan of water onto the stovetop and bring to a boil
  • Meanwhile finely slice the bacon and chop the halloumi into small cubes
  • Prepare the avocado: remove the skin and stone. Chop the flesh roughly on a chopping board then use the back of a fork to break it down further. Stop at a consistency you are happy with – it doesn’t have to be smooth. In fact, texture is a bonus. Season with salt, pepper and a small squeeze of lemon juice – mix through on the chopping board, using the fork to fold it through
  • When ready to cook the egg turn the heat down slightly, so the water is barely simmering. Break the egg into a small bowl and slide it into the water. Let cook undisturbed for around 4 minutes until the white is set but the yolk is still runny
  • At the same time set the bacon and halloumi to cook in a frying pan. Use a little oil and stir frequently to avoid burning. Cook until the bacon looks crisp and the halloumi is golden
  • Meanwhile grill the bread and when toasted, top with the mashed avocado
  • When the egg is ready, use a slotted spoon to remove it from the water, drain well, then slide it onto the avocado toast. Scatter the bacon and halloumi over the top then add a spoonful of Flame pepper and chilli jam and serve immediately

Notes

Serving Suggestion
Roasted tomatoes or a simple rocket salad would make great side dishes to serve alongside this recipe.
For an alternative to the chilli jam plump for a spoonful of our Rapture red onion marmalade.
Expert Tips
• Ripe avocado is essential for this recipe. Choose fruit that has a little give when gentle squeezed. If the avocado is too firm it will be difficult to mash
• Similarly, avoid using avocado that is overly ripe
• Any brown/ bruised spots in the avocado should be cut out and discarded
• Don’t go overboard on the lemon juice. Just a small squeeze is sufficient to help slow down the browning process that naturally occurs when chopped avocado is exposed to air, but too much will interfere with the final flavour of this dish
• Cracking the egg into a small bowl and sliding it slowly from the bowl into the water helps the egg keep a good shape during cooking
• Similarly, the egg will be a better shape if the poaching water is not boiling rapidly – barely simmering is sufficient
• Cook the egg for slightly longer for a firmer set yolk

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