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.
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