Emma Ellice-Flint’s Avocado and Chickpea Smash with Poached Eggs
This easy and nutrient-packed recipe bundle contains all you need to create a fantastic weekend breakfast, leisurely brunch or even a speedy supper after a busy day.
Serves 2
Ingredients:
- 4 large eggs
- 1/2 flesh from 1 large ripe avocado or 1 small avocado
- 60g/2 heaped tbsp cooked chickpeas or tinned lentils
- 2 large handfuls of chopped kale, chard, silverbeet or British seasonal greens
- 2 tbsp pumpkin seeds
Optional:
- Chopped fresh chilli or a pinch cayenne pepper
- Salt and pepper
Method:
- Put a pot of water on to boil for poaching the eggs.
- Once it has come to the boil, drop in the green leaves to wilt for a couple of seconds, then pull them out into a strainer to drain.
- Add the eggs into the water to gently poach for about 3-4 minutes, or until the white has firmed.
- Smash the avocado with the chickpeas, season with salt and pepper, perhaps add some chilli, then stack onto serving plates.
- Add the drained, wilted greens and scatter over the pumpkin seeds.
- Top with the cooked eggs and season with salt and pepper.
- As an alternative, cook the greens in a frying pan to wilt with a splash of oil, tip out onto plates, then fry the eggs.
Get this recipe’s ingredients in one easy bundle.
More recipes from Emma
Emma’s Artichoke and Chickpea Dip
Emma's Warmed Halloumi with Avocado, Chickpeas and Greens
Emma’s Ginger Stir-Fry with Tofu
Emma’s Open Omelette with Greens
Emma’s Overnight Oats with Cherries and Ginger
