i still miss those egg and cress sarnies from my london days, though i always wished there was a healthier version than the original. now along comes a german blogonista (no, not me!) who came up with the perfect version of a spread by adding avocado, which you can find here (and i bow my head to zuckerzimtundliebe).
as i often have a head of my own, i played around with the recipe and added some goat’s cheese to create another version (stealing is allowed, as long as it is with a clean mind):
AVOCADO, EGG AND CRESS ON TOAST
ingredients (enough for two to three slices of bread):
- half an avocado
- one egg (medium to large size, at room temperature)
- a good dollop of fresh goat’s cheese
- a handfull of fresh cress
- 1 tsp freshly squeezed lemon juice
- sea salt, chili flakes
add the egg to a saucepan of cold water and bring to the boil on the hob, instantly remove the pan and set aside for about 10 minutes to let the egg ‘boil’ in the hot water. after this time, plunge the egg in cold water to instantly cool it down.
while the egg ‘boils’, cut the avocado half in dices, add the lemon juice, some sea salt and chili flakes and coarsely mash with a fork. add the fresh goat’s cheese and stir in.
peel the egg and cut it in half, then dice it and fold in with the avocado mixture. add the cress (keep one tsp aside for garnish). add some more salt and chili flakes to taste.
serve with warm buttered toasted bread (wholemeal, rye, gluten-free … the choice is yours!) and decorate with the rest of the cress. enjoy with a nice cup of freshly brewed coffee or tea – it is perfect for a leisurely sunday brunch, a light lunch or even a wholesome dinner. eat it whenever you feel like it, your tastebuds will not be disappointed!