Who doesn’t like avocado and eggs on a glorious piece of toasted sourdough bread? You’ll be surprised how easy and tasty this breakfast (or lunch!) is to make! Using Sticky Balsamic just takes this breakfast to another level… we love Sticky Balsamic Premium Truffle, Sticky Balsamic Original, Sticky Balsamic Lemon and Sticky Balsamic Premium Reserve for this dish.
Ingredients:
Sourdough bread - toasted to your liking
Avocado
Boursin cheese or other soft cheese that can be spread
Soft boiled egg or Poached egg - to your liking
Parsley
Herbs
Salt & pepper
Sticky Balsamic (we love Sticky Balsamic Original, Sticky Balsamic Lemon, Sticky Balsamic Premium Reserve and Sticky Balsamic Premium Truffle)
Method:
Toast Sourdough bread
While toasting bread, soft boil an egg. Our favourite method is to place eggs in saucepan and cover generously with cold water; set over a medium heat. Count 60 seconds once the water comes to the boil (60 seconds will result in a medium egg - the egg white is slightly set). If you like the yolk still runny and the egg white set a bit more, add another 30 seconds. As soon as they have been cooked, lift them out of the water and place into a bowl of cold water to slow down the cooking process. Peel the egg and use as soon as possible.
Cut avocado while toasting bread and cooking the egg.
Once toast is ready, spread cheese on the toast and place the avocado on top. Lightly toss over some parsley and drizzle your favourite Sticky Balsamic on top. Place the cut egg on top, add a little freshly ground salt, pepper and herbs if you like.
Eat Well!
Don’t forget you can mix it up too - make it a lunch with a roll, grate some parmesan cheese over it, add some spring onion or radish (or both!)… there are so many possible variations to this incredible, versatile dish.
And you can always swap out the balsamic for your favourite variety of Sticky Balsamic Pearls, for a spectacular look and incredible flavour burst!