Perfect Egg Brunch

This Perfect Egg Brunch combines crisp seeded toast, creamy mashed avocado, fresh red chilli and a beautifully runny fried egg. A light salad with juicy slices of fresh peach adds colour, freshness and a lovely sweet contrast to the savoury toppings. Simple to prepare yet wonderfully satisfying, it is an ideal homemade brunch for relaxed weekends with family and friends.

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Ingredients

2 large eggs
2 slices bread seeded
1 large ripe avocado
1 large red chilli
1 large peach
2 handfuls mixed salad leaves

Larder Ingredients

Instructions

Cut the avocado in half and remove the stone. Scoop the flesh into a small bowl and mash it gently with a fork. Keep some small pieces rather than making it completely smooth. Add the lemon juice and season with a little salt and black pepper.
1 large ripe avocado, 1 tsp lemon juice, salt, black pepper
Wash and dry the salad leaves if necessary. Cut the peach in half, remove the stone and slice the flesh into thin wedges. Arrange the salad leaves and peach slices on the serving plates.
2 handfuls mixed salad leaves
Toast the seeded bread until it becomes golden and crisp around the edges. You want enough crunch to support the creamy avocado and egg without making the toast too hard.
2 slices bread
Place a frying pan over a medium heat and add the olive oil. Once the oil feels hot, carefully crack in the eggs. Try to keep the eggs separate so each one cooks neatly.
1 tbsp olive oil, 2 large eggs
Cook the eggs gently until the whites become completely set while the yolks remain soft and runny. Avoid turning the eggs because the golden yolks should remain beautifully visible. If the whites need a little more cooking, reduce the heat and allow them to finish gently.
Place a slice of toasted seeded bread on each plate. Spread the mashed avocado generously over the top, leaving the toast edges visible.
Remove the stalk from the red chilli and slice it thinly. Scatter the slices over the avocado. Use more or less chilli depending on how much heat your family enjoys.
1 large red chilli
Carefully lift a fried egg from the pan and place it on top of each avocado-covered toast. Season the egg with a little freshly ground black pepper.
Add the prepared salad and peach slices alongside the toast. Serve immediately while the toast remains crisp and the egg yolk is still beautifully runny.
1 large peach

Equipment

Notes

Tips:

The secret to this brunch is getting the egg just right. Keep the heat moderate rather than cooking aggressively, as this helps the white set without turning the edges overly crisp or leaving the yolk firm.

Choose an avocado that gives slightly when gently pressed. A perfectly ripe avocado should mash easily while still retaining a little texture.

For a milder brunch, remove the seeds from the chilli before slicing. If your family enjoys a little extra heat, leave them in.

The peach is best when ripe but still firm enough to slice neatly. Its natural sweetness provides a lovely contrast to the savoury avocado, egg and chilli.

Most importantly, serve the brunch straight away. That way, the seeded toast stays crunchy, the avocado remains fresh and the runny yolk is ready to mingle with everything underneath.

Nutrition