juice of 1 lemon
1 big avocado
salt and pepper
2 tablespoons Beerenberg Balsamic Beetroot Relish
1 thick slice sourdough bread, toasted
1 tablespoon dukkah
snow pea sprouts and sliced radish, to serve
Place a small saucepan of water on high heat and add half the lemon juice.
Cut the avocado in half and remove the seed. Scoop the flesh into a bowl, and roughly mash with remaining half of the lemon juice and a pinch of salt and pepper. Add the Beerenberg Balsamic Beetroot Relish and gently fold 2 - 3 times to achieve a marbled effect.
Place the sourdough toast on a plate. Top with the smashed avocado and the dukkah.
Once the water is boiling, turn the heat down slightly until only small bubbles appear. Carefully crack the eggs into the saucepan. After three minutes remove the eggs from the water with a slotted spoon and place on the avocado. Top with snow pea sprouts and sliced radish to serve.