Velero's (Woolloomooloo)version of poached egg and jamon sits on a salad of baby cress. Photo: Edwina Pickles
3 ripe avocados, peeled
1/2 Spanish onion, finely diced
1 lime, juiced
8 basil leaves, finely sliced
Sea salt to taste
Tabasco sauce to taste
4 slices sourdough bread
8 slices jamon
Extra virgin olive oil
Crush avocados roughly, add onion, lime juice, basil, salt and Tabasco. Mix well.
Half fill a medium-size pot with water and add 50 millilitres vinegar per litre of water. Boil, then reduce to a simmer.
Crack egg into a small bowl, then pour egg into water gently near the edge, so egg turns with the water. Do two eggs at a time while toasting bread; when done (about 4 minutes for a 70-gram egg) place on toast with a spoonful of avocado.
Lay 2 jamon slices over eggs. Finish with a sprinkle of oil and salt on avocado.
- Main Ingredients - Eggs, Onion/Leek, Pork
- Course - Breakfast/Brunch