Brunch Toast with Avocado, Peas & Poached Egg

recipe

• Step 1
  Bring a pot of water to a gentle boil. Add 1 TB vinegar.
• Step 2
  Break an egg into a small bowl. (Tip: Use the freshest eggs you can find!)
• Step 3
  Using a spoon, stir to create a whirlpool in the water. Gently drop an egg in the center and simmer for 3 minutes. (If making more than 1 portion, poach each egg separately.)
• Step 4
  Meanwhile, place the frozen peas in a bowl. Cover them with boiling water and set aside for 3 minutes before draining.
• Step 5
  When the egg is done, remove it from the water and gently transfer it to a paper towel-lined plate.
• Step 6
  Optional: Trim the edges of the poached egg for a neater look.
• Step 7
  Scoop out the avocado flesh and place it in a bowl.
• Step 8
  Add the goat cheese, peas, zest and juice of the lemon and 1/2 TB of olive oil and smash with a fork. Season with salt and pepper.
• Step 9
  Toast the brioche in a pan with a bit of melted butter, in a toaster, in a 220°C oven for 3 minutes or under a broiler.
• Step 10
  Spread the avocado-pea mixture on the toasted brioche and top with the poached egg. Season with salt and pepper, lemon zest and a drizzle of olive oil