Avocado with soft-boiled egg and avocado-jalapeno salsa
Serves: 4
Preparation: 20 minutes
Cooks In: 7 minutes
Ingredients:
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3 small ripe Hass avocados
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2 eggs, at room temperature
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¼ cup extra-virgin olive oil
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1 small yellow capsicum, finely diced
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½ small Spanish onion, finely diced
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1 tbsp finely diced pickled jalapeños
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1 tbsp finely chopped coriander
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Finely grated rind of 1 lime, juice of 2
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1 garlic clove, finely chopped
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Baby red vein sorrel or other micro-herbs, optional, to serve
Method:
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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.
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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, jalapenos, coriander, lime rind, lime juice and garlic, season to taste and mix to combine.
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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.