45g of The Baker’s Pig Coppa (choice of 4 flavours)
1 Ripe Avocado (organic)
Wedge of lemon or lime
2-4 organic eggs
2-4 slices of crusty sourdough bread**
1 tsp white wine vinegar
pepper and sea salt (if required)
Gluten free Bread** to serve (GF option)
Poached Eggs & Coppa
Prep: 10 Cook: 5 Total: 15
Peel and crush or slice avocado, squeeze over the juice from the lemon wedge, set to one side.
In a small pan bring 500ml of water to the boil then turn down to a low simmer. Add a tsp of white wine vinegar.
Toast bread** meanwhile break eggs into a cup. Stir water gently then carefully
tip eggs into water. Poach for 2 ½ to 3 mins
Butter toast and place avocado on it. When eggs are ready place on top of the toast and avocado, rip up slices of coppa and place on top. Grind a little black pepper over eggs. Serve. Will serve 4 as a light breakfast or 2 for large brunch or lunch.
**Gluten free option serve with toasted GF bread
As an alternative to avocado, try frying onions together with cherry tomatoes add wilted spinach or steamed asparagus stems (chopped) or even wilted kale. (Whatever is seasonal and plentiful ) and place onto toast , then add the eggs and Coppa and enjoy.