Mexican Eggs

Under the right conditions, breakfast can become something way more intense than the toast you initially set out for. This is what happened on my Mexican eggs day. Rapid fire, super simple guacamole, paired with caramelized mushroom and bacon, a squeeze of lime and a sprinkling of coriander. Finally, a poached egg a streak of hot sauce to round it all off. Delicious.

Ingredients

1 Red Onion, finely sliced

1 Rasher of Bacon, cut into ribbons

4 Button Mushrooms, finely sliced

1 Small bunch fresh coriander, minced

1 Teaspoon Smoked Paprika

1/2 Teaspoon Cumin

White Wine Vinegar

1 Avocado

1 or 2 Eggs

Dried Coriander

Sliced of Lemon

2 Teaspoons Lime Juice

Salt

Pepper

Olive Oil

Hot Sauce

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Method

In a frying pan, pour a lug of oil and fry a rasher of bacon until cooked on both sides. Remove from the frying pan and cut into ribbons. In the same frying pan, put in the onions and turn to a medium heat. Cook until soft, then add the mushrooms, minced coriander leaves, paprika and cumin along with a splash of white wine vinegar. Cook until reduced and browning, then add the bacon and cook for a further two minutes. Salt and pepper to taste, then keep warm.

Scoop the avocado flesh into bowl. Mash with a fork and sprinkle in half a teaspoon of dried coriander. Squeeze in the lime juice, then salt and pepper to taste. This an incredibly basic guac - but i've pulled some flavours out of it and pushed it into the other components.

Get some water just off a boil in a deep pot. Poach the egg in the water for three minutes for a perfectly poached egg. I use a deep pot to get the nice round shape - the white sets into a drop shape as it travels to the bottom of the pot.

Serve up with with some crusty sourdough and some hot sauce.

Enjoy!