Avocado With Soft-Boiled Eggs And Avocado Jalapeno Salsa
Ingredients
- 3 small ripe avocados
- 2 eggs, at room temperature
- 1/4 cup extra-virgin olive oil
- 1 small yellow capsicum
- 1/2 small spanish onion
- 1 tbs finely diced pickled jalapeños
- 1 tbs coriander, finely chopped
- 1 lime, finely grated rind
- 2 tsp lime juice
- 1 clove garlic, finely chopped
- 1 tsp micro herbs, to serve
Method
- Bring a saucepan of water to the boil, add eggs and cook for 6½ minutes for semi-soft yolks. Drain, rinse under cold running water, peel and halve.
- While the eggs are cooking, prepare the salsa. Halve an avocado, remove the seed and use a large spoon to scoop the flesh from the skin, then finely dice. Combine in a bowl with oil, capsicum, onion, jalapeños, coriander, lime rind, lime juice and garlic, season to taste and mix to combine.
- Halve remaining avocado, remove the seed and run a large spoon around between the flesh and the skin to release. Use a paring knife, thinly slice crossways then gently fan within the skin. Top each avocado half with half a boiled egg, spoon over salsa to taste and serve scattered with microherbs.
