AVOCADO WITH POACHED EGG AND AVOCADO HUMMUS

Ingredients

• 2 cups water

• 6 Tbsp white vinegar

• 4 free-range egg, beaten

• 2 ripe avocados,pureed

• mint or coriander microgreens, to garnish

• 250 g canned or fresh chickpeas

• 1 avocado, sliced, for garnishing

• 4 Tbsp lemon juice

• 4 1/2 limes, juiced and zested

• 4 garlic cloves, crushed

• 10 g ground cumin

• 1/2 tsp ground cinnamon

• 2 Tbsp olive oil, to drizzle

• 1 green chilli,thinly sliced

• Sea salt and freshly ground pepper, to taste

Cooking Instructions

1. Bring the water and vinegar to the boil in a shallow saucepan.

2. Stir the water to create a whirlpool, then gently crack the eggs into the water.

3. Cook for 4 minutes for soft eggs.

4. Remove using a slotted spoon.

5. To serve, fill the avocado halves with hummus and top with the poached eggs.

6. Garnish with microgreens.

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