Avocado and Poached Egg Brunch Bagel
Serves: 6
Ingredients:
6 bagels
Olive oil
1 avocado, thinly sliced
½ lemon, juice only
3 zucchini, julienned
125ml vinaigrette (see below)
1 tsp white vinegar
6 eggs, room temperature
1-2 cups rocket microgreens
1½ cups mustard cress sprouts
Vinaigrette
2 tbsp vinegar
1 tsp Dijon mustard
6 tbsp olive oil
Method:
To make the vinaigrette, combine ingredients in a jar with a tight-fitting lid. Cover, season and shake until mixture is well combined
Preheat grill to medium-high. Slice bagels through the centre; brush cut sides with olive oil. Grill for 3-5 minutes.
Sprinkle avocados with lemon juice. Toss avocados and zucchini in half the vinaigrette.
Put a flat, deep frying pan on a high heat, filled two-thirds with water. Bring to the boil. Add white vinegar to water. Reduce heat to a simmer.
Use fork to make the water into a whirlpool, then slip each cracked egg into simmering water. Turn the heat to low; poach eggs for 3-4 minutes, depending on how firm you like the yolk. Remove using a slotted spoon, and drain.
On half the bagel slices, place some avocado, zucchini and microgreens. Top with an egg, then cress sprouts. Spoon over a small teaspoon of vinaigrette. Season. Serve with extra vinaigrette.
