4 free-range eggs
2 ripe avocados
½ red bell pepper
½ green bell pepper
2 tsp chopped coriander
Start by boiling water in a pot for the poached eggs, add a bit of white wine vinegar so that the egg holds together better.
Chop the onion, the bell pepper and the tomato into small pieces and add to a bowl. Cut the lime in half and squeeze the juice over the mix.
Add 2 tsp of chopped coriander and a pinch of salt and pepper. There you have your “pico de gallo” sauce.
To make the poached eggs we will need to crack 1 egg into a small bowl. Bring the water to a simmer, but not to a boil. Tip the egg in the pot and cook for 2 minutes.
Turn off the heat and leave it for another 8-10 minutes. Lift the egg out with a skimmer and drain it on a paper towel.
Cut the avocado in half and serve poached eggs on top.
Sprinkle on some of the “pico de gallo” sauce on top and rocket lettuce and enjoy.