Posted on 2nd September 2016
Poached Hens Egg, Tomato Salsa, Charred Avocado and Sweetcorn
4 large free range hens eggs
1 tbsp white wine vinegar
1/2 red onion
2 small bunches coriander
ground black pepper and sea salt
corn on the cob or a small tin of corn
sun blush tomatoes
We make our own corn crackers, but it is a bit of a faff so some tortilla chips will do just as well
To make the salsa, dice the tomatoes and red onion, and chop a handful of coriander leaves. Mix them together, adding a splash of olive oil and the juice of half a lemon. Season to taste with ground black pepper and sea salt and set aside.
Make the avocado puree by scooping all the flesh from two of the avocados into a blender, add the juice of one and a half lemons and a splash of olive oil. Blanch the remaining coriander by pouring boiling water over it and then refreshing in a sieve under cold water, drain and add to the blender. This will help it to blend smoothly and keep its colour. Blend until the puree is nice and smooth, add a little more olive oil if it is too stiff. Keep to one side.
To char the other avocado, cut it into four long wedges, discarding the stone and removing the skin. Heat a non-stick frying pan over a high heat and quickly char one side of each slice – this should take less than a minute. Remove from the pan and set aside. If you are using corn on the cob, carefully slice off the kernels, or if you are using tinned corn, rinse and drain the corn. Again get the pan nice and hot, add the corn and let it char. Tip into a bowl and dress with a little olive oil.
Now for the eggs – bring 2 litres of water to a light simmer and add the vinegar. Crack eggs into separate teacups or bowls. With a spoon or whisk, stir water to form a whirlpool and drop the eggs in gently. You might want to do two at a time.
Cook for 1 1/2 – 2 minutes until firm to touch but the yolk is still runny, remove with slotted spoon and drain on kitchen paper.
To plate, divide the salsa between four plates and add a good spoonful of the avocado puree. Place an egg on the salsa, lean a charred slice of avocado against it and scatter the corn around. Add a few pieces of sun blush tomato and a couple of tortilla crisps and serve.