|Smashing the eggs|
Sadly eating brunch out every day is a difficult habit to sustain financially so inspired by the menu at Porch and Parlour on Bondi Beach in Sydney* my current way to get my avocado fix has been through some Porch and Parlour style smashed eggs with avocado.
This is not so much a recipe as some loose guidance. It’s ridiculously easy but there is something magical about soft boiled eggs, smashed and spiced up and paired with rich, creamy wedges of avocado. It’s the perfect solution for my ongoing avocado cravings, that is until I move on to my next obsession.
|Coating the eggs|
1/2 tsp chilli flakes
Salt and pepper to season
1. Soft boil the eggs by placing in boiling water for seven minutes then removing and running under cold water. Once the eggs are cool enough to touch peel the shell off.
2. Mix the paprika, chilli flakes, salt and pepper together on a plate and then roll the soft boiled eggs in the mixture until they are lightly coated. Some fresh parsley added in here would be really nice as well but I didn’t have any.
3. Serve with toast and sliced avocado.
|Eggs pre smashing|
*I haven’t been to Porch and Parlour but am inspired to go after reading Tori’s wonderful take on brunch there.