When you start with ingredients this good, even the simplest brunch becomes something special. This recipe brings together creamy avocado, perfectly cooked eggs and a generous layer of our award-winning Black Truffle Salami.
Serves 2
Ingredients
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2 slices brown or rye bread
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1 large avocado
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Juice of half a lemon
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1/2 tsp Sea salt & black pepper to season
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2 medium free range eggs
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8 slices Black Truffle Salami
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1 tbsp salted butter
METHOD
STEP 1
Poach your eggs. Bring water to a gentle simmer. Fill a saucepan with about 8–10cm of water. Bring it to a gentle simmer — you want small bubbles rising from the bottom, not a rolling boil. Add 1 tablespoon of white wine vinegar. This helps the egg white set quickly and hold its shape.
Do not add salt at this stage — it can cause the white to feather. Crack the egg into a small ramekin or cup. This makes it easier to slide gently into the water. Use a spoon to stir the water in a circular motion to create a gentle whirlpool. This helps wrap the white around the yolk.
Bring the bowl close to the water and slide the egg in carefully. Cook for:
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3 minutes for a soft, runny yolk
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4 minutes for slightly firmer
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5 minutes for a more set centre
Keep the water at a very gentle simmer throughout. Lift the egg out with a slotted spoon. Rest briefly on kitchen paper to remove excess water
STEP 2
Whilst your eggs cool mash the avocado with lemon juice, salt and pepper and lightly toast your bread and warm your hollandaise sauce.
STEP 3
Begin to build your dish. Butter your toast, add heaps of smashed avocado, layer with sliced of Black Truffle Salami, topped with your soft boiled eggs (pop each a little with a sharp knife so the yolk oozes out), sprinkle with season to taste.
