Mexican Bruschetta With A Poached Egg
This is a very fun brunch dish, full of flavour, colour and life. Just what brunch should be. Brunch is one of our favourite meals, when we had our pop-up restaurant we dedicated the whole weekend to it. Every weekend we came up with a new menu and that was that – all day brunch. You had the early birds who were usually in for their granola type dish, then you had the bacon and egg people then there were the cheesy quesadilla and spicy noodle people along with jugs and jugs of bloody Mary’s. We had a huge amount of fun.. brunch went on till dusk where the last people were dancing out the doors and we were left with a headache and a lot of empty rose bottles to tidy up. This is one of those type dishes, a dancing around and allowing yourself to an ice cold margarita on a Saturday afternoon type of thing. Everything can be made in advance which is a plus, even the poached eggs. The cheat with the eggs is after poaching them plunge them into cold water and they can stay there for at least an hour, when ready to serve, dip them into boiling water for a few seconds then serve. With the avocado make sure it has lots of citrus to stop it from turning brown and add an avocados stone – an old wives tale, we are not sure if it is true or not but seems to work for us, and then to cover with cling film till needed. We are obsessed with the little-puffed corn kernels, they are pretty addictive if munching away on them with drinks. We use them in a lot of dishes for an extra crunch, very good in a salad if its taking texture. You find them in the snacks aisle or with the dried fruit and nuts.