Ingredients

- 2 ripe avocados
- 4 very fresh free-range eggs (the fresher the egg the better for poached eggs)
- 1/4 cup parsley leaves
- 1/4 cup mint leaves
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Pinch sea salt
- Pinch cracked pepper
- 4 slices sourdough toast
- 1 tsp dukka

Method

1. To make the green goddess sauce: combine in a blender or small food processor 1 avocado, mint and parsley leaves as well as the lemon juice, olive oil, and a pinch of sea salt. Blitz until it resembles a smooth creamy sauce.

2. To poach the eggs, bring a small saucepan filled with water to the boil, then down to simmer and wait till the bubbles at the bottom of the saucepan stop. Crack an egg into a small cup, gently submerge the bottom half of the cup into the water, and gently pour the egg into the water. Repeat the process for each egg. Allow the eggs to poach in the water for 3 – 4 minutes for a runny egg or longer if you prefer a harder egg. Using a slotted spoon gently lift the egg out of the water and place it on some kitchen paper to dry off.

3. Serve with the remaining avocado, sliced and divided over 4 slices of sourdough toast.

4. Add the poached eggs, the green goddess sauce and a sprinkle of dukkah.