poached egg with avocado, pomegranate, tomato, chilli and edible flowers

 

fresh, funky and satisfyingly healthy for any time of the day, but makes for a particularly awesome breakfast

 

ingredients

 

a free range, preferably organic egg.

1 avocado.

4-5 fresh and flavoursome cherry or pomodorino tomatoes.

1 fresh chilli.

half a lime.

sea salt and freshly ground black pepper.

malt vinegar - a splash.

pomegranate seeds (optional)

a selection box of greens of devon edible flowers - salad rocket, bellis petals, mustard flowers all work really well.

 

method

 

put a small shallow pan with water on the hob and bring to the boil

 

whilst waiting for the water to boil, halve the avocado and cut the flesh into cubes, likewise the tomatoes.

 

remove some seeds from a pomegranate, if using.

remove the seeds and finely chop the chilli - gauge how hot the chilli is to know how much you want to add - for a small thai red chilli I would use a quarter for one egg, which provides some kick but not too overpowering.

 

cut your chosen bread (sourdough is always good, or a flavoursome rye mix) and lightly toast.

 

when the water comes to the boil, add a splash of vinegar, turn the heat down to a simmer and crack your egg in - keep an eye on it and remove when the white is solid - should take a few minutes.

 

butter your toast, arrange on a big plate and scatter the avocado on top of the toast, adding a squeeze of lime and some seasoning. Add the tomatoes on top with seasoning. Scatter some pomegranate seeds if using. The egg should be carefully placed on top of the tomato with a sprinkling of chilli and more seasoning. Add your edible flowers, scattering some around the toast onto the plate to make it look extra special. Serve immediately (preferably to your chosen one in bed, with an excellent cup of coffee.