The weekend brunch of choice for the Highgate Hussies. Best enjoyed on an AstroTurf roof terrace.
Recipe serves two.
- Four fresh eggs (room temperature)
- Two ripe avocados
- Two English muffins (or bread of choice)
- Cayenne pepper
- Chorizo slices
- White wine vinegar
- Truffle olive oil
- Salt n’ Pepa
Spoon the avocado flesh into a bowl, and mash until creamy. Mix in salt, pepper, truffle olive oil and cayenne pepper to taste. Set aside.
Poach the eggs, either in a poaching pod, or by boiling water until it is at a low simmer, adding a little white wine vinegar, then carefully breaking in the eggs. Poach for around two minutes, then remove with a slotted spoon.
Slice the muffins in half and put in the toaster, then fry the chorizo in a pan until slightly crispy. On a plate, arrange the half muffins and top with the creamed avocado, chorizo slices, and a poached egg. Season with salt and pepper, then add a final drizzle of truffle olive oil.