Monday Brunch Club

A good dose of healthy fats will help kick start your week! Today we are serving up poached eggs and avocado on homemade sourdough! Try this recipe from The Delicious Life which adds in a kick of chilli and some sauteed kale for added flavour.

serves 2-4


1 clove garlic, peeled
1 guindilla pepper or other dried chilli (or add crushed red pepper to the final dish)
½ cup extra virgin olive oil
4 small organic eggs, freshest possible
Coarse sea salt, cracked black pepper, crushed red pepper flakes, chopped parsley
to serve: grilled toast (we used homemade sourdough), braised or sautéed kale, and fresh avocado


In a small sauté pan, heat the garlic and chilli in oil to 140°. Add in the kale to saute for about 10 minutes.

Crack the eggs one at a time into a small ramekin or coffee cup and slip each egg into the hot oil.

Poach the eggs for about 3 minutes (the eggs will occasionally pop and sputter). Remove each egg carefully with a slotted spoon and place over grilled toast piled with garlic-braised kale and fresh avocado. Sprinkle coarse sea salt, freshly cracked black pepper, crushed red pepper flakes, and chopped fresh parsley over the yolks.

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