Best Avocado & Eggs On Toast
This breakfast will easily beat any cafe brunch. You can labneh ahead of time and use them to amplify other meals. Make sure you sprinkle the pistachio dukkah on for extra decadence.
Here is a link to homemade Dukkah
4 Otaika Valley Free Range Eggs
1 Tablespoon DYC White Vinegar
4 slices Ploughmans Bakery Harvest Rye bread
2 tsp Olivado Avocado Oil & Lime
Salt, to taste
1 NZ Avocado, scooped & sliced
2 sprigs Superb Herb Thyme
Labneh:
700g Meadow Fresh Kaló Authentic Greek Yoghurt
Pinch of salt
2 tsp Lemon juice
Serve with:
Homemade Pistachio Dukkah
1
For the Labneh: Line a sieve with muslin cloth and place over a bowl. Mix yoghurt with salt and lemon juice. Pour yoghurt mixture into the lined sieve and fold cloth over the top to cover completely. Refrigerate for 24 hours. Discard whey liquid. Tip labneh (strained yoghurt) into a bowl. Set aside.
2
For the soft boiled eggs: Fill saucepan with water then add eggs and vinegar. Bring to the boil over medium heat then boil for 3 minutes. Remove eggs with a slotted spoon and place in a bowl of iced water. Peel the shells once the eggs are cool enough to handle.
3
Toast rye bread to your liking. Once toasted drizzle with oil and sprinkle with salt. Slather toasted bread with labneh, then add thyme, avocado slices, and boiled eggs. Sprinkle with pistachio dukkah and dig in. Delicious!
