Wednesday, 11 March 2015

Baked Egg with Avocado butter

Do you need inspiration for making Mother's Day special? Why not try this easy to follow recipe and impress your Mum with breakfast in bed. 

Serves 4
16 spears of Asparagus 
4 large washed portobello mushrooms 
4 free range eggs
4 slices of multi seeded bread or Rye bread
2 large skinned and de-seeded Avocados 
1 small shallot diced finely
Half a teaspoon of lemon juice
1 green chilli, de seeded and finely diced
1 teaspoon of olive oil
8 rashers of smoked bacon 

2 tablespoons of malt vinegar 
4 tablespoons of garlic infused olive oil
Salt and pepper to taste. 

Preheat your oven to 180*c
Place the bacon rashers in an oven proof dish/tray and bake for about 10-15 minutes (depending on how crunchy you like your bacon)

Once the bacon is cooked, remove from the oven and place aside in a bowl.
Using the same oven proof tray (saving on washing) de hull each mushroom and place in the oven proof dish/tray

Crack each individual egg (one at a time) in a bowl. Using a small ladle carefully scoop the egg yolk and place in the mushroom. 

Carefully add the egg white making sure it doesn't spill. Repeat this process till you've filled each mushroom. 

Place the mushroom in the oven and bake for about 6-8minutes.
In a saucepan add water and bring to a boil. Add the Asparagus and cook for 3 minutes. Strain the water using a colander and set aside. 

In a bowl, mash the Avocados using the back of a ladle.
Add the olive oil, chilli, shallots and mix well. Add the lemon juice, salt and pepper to taste. 
Toast a slice of your Mum's favourite bread 

To serve
Spread the Avocado butter on your bread and place on a plate.
Add your baked mushroom, bacon and Asparagus. 
Using a potato peeler , slice slithers of Parmesan cheese and add to the plate.
Drizzle your dressing over and serve.

Best served with St Clement's cocktail