Tuesday, January 19, 2010


mmm delicious.  Avocados are one of my favourite foods, and right now is avocado season.  Since I've also been rocking the vegetarian tip I've enjoyed this warm salad style dish a few times over the weeks - featuring a soft poached egg to sauce it up.

Grab and avocado and slice it up. I cut mine in half as you do - slice length ways while still in the skin then grab a spoon and scoop out.  Clean and prepare a handful of asparagus, a couple of button mushrooms and some thinly sliced onion.

Get a fry pan hot with some grape-seed oil (well thats what Im using at the moment) and start a small saucepan with water boiling.  Get your onions frying, just soften them up and get them shiny.  Add the mushrooms and fry those down a bit - I'm using a fairly med/low heat now, I don't want the veges to be steaming hot, just cooked.  Then chuck in the asparagus and give that a quick warm through.  At the same time poach your egg in the saucepan - don't forget to add a splash of vinegar to the water. The key with all the ingredients is to keep the freshness, you don't want anything overcooked.

Take the pan off the heat and squeeze over a lemon, plus salt and pepper the vegetable mix.
Plate up some of the avocado, add some of the pan mix, layer up some more avo - you get the idea.  Pour over any juice left in the pan, add a bit more oil if there isn't much there.  Gently place your soft poached egg over the top and enjoy!  

You can also add some toasted walnuts and some parmesan if you wanna be a bit flash here too.

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