If you're ever feeling a bit creative and in the mood for something fresh, zingy, filling with a bit of spice, this is the perfect way to start the day! This dish is inspired by my local café, where I'd go for brunch after yoga (when you could go out for these things!). So much has changed over the last year, but this is still my favourite food after yoga and is a special, yet easy change to the usual breakfast meal!
Serves 2
Ingredients
1 Corn on the cob
1 Avocado
1 tsp dried chilli flakes / bell pepper flakes
50g Goats cheese
2-4 eggs
2 tbsp distilled vinegar
2-4 slices of Gluten Free Bread (see post for homemade recipe)
Sriracha / hot sauce
Salt and Pepper to taste
Method
Pre-heat the grill to 200C. Place the cob onto a baking tray and place under the grill, rotating to get an even grill. The corn should be slightly chargrilled. Slice the grilled corn from the cob and keep warm.
In a separate bowl, add the avocado and chilli flakes, salt and pepper. If you're not a huge fan of chilli, then bell pepper flakes are a lovely alternative, providing the peppery taste without the heat. Mix until combined but not smooth, the best way is with a fork.
Place a frying pan over a medium heat, fill with salted water and add 2 tbsp distilled vinegar. Bring to the boil then crack the eggs into the water and remove from the heat. The heat from the water will slowly poach the eggs for 6 minutes for a soft, runny yolk. Whilst the eggs are cooking, toast the bread.
Finally, place the toast onto the plates and butter. Top with the smashed avocado, chargrilled corn and sprinkle with the goats cheese. Place the poached eggs on top then drizzle with the hot sauce. Season and serve!
For an extra special addition, check out my gluten free bread recipe.
