Scrumptious Smashed Avocado & Goats Cheese Toast

INGREDIENTS:
One ripe Avocado
100g soft Goats Cheese
Two tbsp Crème Fraîche
1/2 finely chopped Red Chilli
One tbsp finely chopped Chives
One tbsp finely chopped Mint
Grated zest of 1/2 lemon &
Juice of one Lemon
Salt & Pepper
Four soft boiled Eggs
Four slices of Sourdough Bread

METHOD:
Bring a pan of water to the boil and carefully add your eggs, cook for six 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 do not want to end up with runny yolk over your hands!

Mix together the goats cheese, crème fraîche 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.

Cut the avocado in half and remove the stone, peel and then cut into rough chunks and place into a medium-sized 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 do not want it too smooth.

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.

Mark says: “This is a great recipe for breakfast, brunch or lunch, ideal now that the clocks are changing this month and summer is fast approaching – you can enjoy those alfresco meals! This dish is fresh and zingy and will be a hit with everyone. I had not been a fan of goats cheese in the past, but I am now!”

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For More recipe ideas visit www.amouthfulofmark.blogspot.com

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