Ingredients
- 2 ripe avocados4 slices of farmhouse bread4 fresh organic eggsLemon juiceTabascoSalt and pepper150 g canned, cooked chickpeas1 tbsp powdered spice mix of your choice (curry, turmeric, cumin, coriander, tandoori...)Olive oilFresh pomegranate seeds
Instructions
1. Cut the avocados in half, remove the stone and remove the flesh. Put the avocado flesh in a bowl, add the lemon juice, and mix so that the avocados do not oxidize. Add a few drops of Tabasco, a drizzle of olive oil and salt. Crush the avocados with a fork; there should still be some pieces left.
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2. Drain the chickpeas, roast them over high heat with a drizzle of olive oil, then add the spice mixture, remove and cool.
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3. Pour cold water and a little white vinegar into a saucepan and bring to the boil. Break an egg in a ramekin. When the water is simmering, stir with a spoon to form a slight swirl, gently pour in the egg and cook for 3 to 4 minutes be- fore taking it out with a skimmer. Immerse it in ice water to stop the cooking, then drain it on absorbent paper.
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4. Toast the slices of farmhouse bread, spread the avocados on each slice of bread, add the chickpeas, fresh pomegranate seeds and place a poached egg on top.
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Recipe: Sébastien Perrot & Yannick Ferraton (Sofitel Le Grand Ducal)
