French toast with smashed avocado, bacon, feta, poached egg and smoked paprika
serves 4, prep 30 mins.
INGREDIENTS:
4 slices white or brioche bread
4 eggs
100 g feta
4 slices bacon
1 tsp smoked paprika
Salt & pepper to taste
Vinegar (for poaching the eggs)
Butter or oil for frying
smashed avocado
METHOD:
Heat a frying pan over a medium-high heat and fry the bacon until crispy. Place the cooked bacon on a plate lined with kitchen paper towel to absorb any excess fat. Keep warm.
In a shallow bowl, beat the eggs with a pinch of salt and pepper.
Dip each slice of bread into the egg mixture, making sure both sides are well coated.
Heat a frying pan over a medium-high heat and add a little butter or oil.
Fry the egg-soaked bread slices on both sides until toasted and golden brown.
Bring a large pot of water to the boil.
Add a dash of vinegar to the boiling water.
Break each egg into a small cup or bowl.
Make a whirlpool in the boiling water by stirring gently with a spoon.
For each egg, carefully pour into the whirlpool and poach for about 2-3 minutes for a soft-boiled egg with runny yolk. Lay the poached eggs onto a clean paper kitchen towel.
Repeat this process for the remaining eggs.
Assembly:
Place a piece of toast on each plate
and top with a generous spoonful of smashed avocado,
then crumble with feta.
Place a piece of bacon over the avocado,
before topping with a poached egg.
Sprinkle with extra smoked paprika, salt and pepper to taste.