Recipe: Kumara Burger, Poached Egg & Avocado01:00|BRANDED
A nutrient packed dish for an active weekend brekkie! The veggie burgers are really handy to have in the fridge - we recommend always having some handy as a kitchen staple alongside the eggs and avos. INGREDIENTS: - 1 packet kumara burgers - extra virgin avocado oil - 4 free range eggs - a drop of white vinegar - 2 cups baby spinach - garlic - portobello mushrooms - thyme - 2 avocados - juice of 1 lemon - 1 tsp smoked paprika - salt - pepper To garnish - fresh thyme, cress - a handful of wild garlic/garlic chives - extra virgin avocado oil METHOD: 1. Heat oven to 180°C and line a baking tray with parchment. 2. Lay the portobello mushrooms on the tray and top with garlic, thyme, avocado oil, salt and pepper. Bake for 20-30 minutes. 3. Cook the kumara burgers in a frypan or barbeque with a drizzle of extra virgin avocado oil. Keep warm. 4. Wilt spinach in slightly salted water and refresh. Drain and squeeze excess water out. 5. In a bowl, smash the avocado flesh with a fork and add lemon juice, salt, black pepper and paprika. Mix well. 6. In a saucepan, bring at least 5 cm deep water to a simmer. Add a drop of vinegar. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. One at a time, break the egg in a small bowl then gently tip it in the centre. Cook for 3-4 minutes or until the egg white is set. Lift the egg out with a slotted spoon and drain on kitchen paper. Repeat. 7. Place a kumara burger on a serving plate. Top with spinach, mushrooms, avocado smash and poached egg. Season with salt and freshly ground black pepper, garnish with garlic chives and thyme - drizzle of extra virgin avocado oil. This recipe is brought to you by fresh.co.nz.