This is such a great recipe for breakfast, brunch or lunch, ideal now summer is fast approaching
and you can enjoy those alfresco meals! This dish is really fresh and zingy and will be a hit with
everyone. I have never been a fan of goats cheese in the past but I am now!
This recipe makes enough for four portions.
1 ripe avocado
100g soft goats cheese
2 tbsp creme fraiche
1/2 finely chopped red chilli
1 tbsp finely chopped chives
1 tbsp finely chopped mint
Grated zest of 1/2 lemon
Juice of 1 lemon
Salt & pepper
4 soft boiled eggs
4 slices of sourdough bread
Bring a pan of water to a rolling boil and carefully add your eggs, cook for 6 minutes and then
tip the water from the pan and run the eggs under cold water, this will stop the eggs from
continuing to cook and should leave you with a nice runny yolk.
Once cooled, carefully peel the eggs and set aside (remember as they are soft boiled to take more
care when peeling, you don't want to end up with runny yolk over your hands!!)
Mix together the goats cheese, creme fraiche and chives and set to one side.
Remove the seeds from the chilli and finely chop half, you can wrap the unused half in cling film
and freeze so it can be used at a later date. Add the chopped mint and lemon zest to the chilli
and mix well.
Top tip: When chopping the mint, place each leaf on top of each other then roll into a small cigar
shape and then finely slice, it makes the job a lot easier!
Cut the avocado in half and remove the stove, peel and then cut into rough chunks and place into
a bowl. Add the lemon juice, season with a pinch of salt and a few grinds of black pepper and
then mash together the mixture, still retaining some of the lumpy texture, you don't want
it too smooth.
Top tip: After cutting the avocado in half, take a sharp knife and hit the top of the stone with it
(watch your hands!!!) twist the knife and the stone will pop right out.
Toast your bread, spread some of the goats cheese mixture onto each slice and then top with the
avocado. Place the egg on top of each portion and sprinkle over the chilli mix. If you have any
remaining goats cheese you can dollop this on top of the egg, then serve and enjoy.