Christmas Day Breakfast - Poached Ducks Eggs, Sour Dough & Avocado from Julian Frost Wilson, Divisional Executive Chef, Stadia

Christmas Day is always a day filled with food, I like a nice tasty light breakfast but this this is enriched with delicious fresh ducks eggs, this brekkie won't leave you feeling stuffed and give more room for the cheese and port after lunch!

Serving size: 2
Prep and cooking time:10-12 mins

Ingredients:

• 2 slice of sour dough bread (approx.. 1/2 inch thick) 
• 4 fresh duck eggs
• 1 avocado
• 4 tsp lime juice                                            
• 1/2 lime zested                                                                                                                    
• 10 fl oz olive oil                                                                                                                    
• 8g coriander leaves                                                                                                              
• Malden sea salt, cracked black pepper
• Pinch chilli flakes or 1/2 a fresh sliced chilli

Method:

• Put a saucepan of water on stove & bring to simmer, season
• Put avocado, lime juice, lime zest , coriander & oil in a bowl, mix and season
• Place sour dough under grill and toast both sides
• Whisk the water to form a whirl pool & gently add eggs, one at a time. Poach for 3 mins for soft runny centre, longer for a firmer yolk. remove from water and dry
• Place toast on plate, spoon on avocado mix, place poached eggs on top
• Season with Malden salt, cracked blacked pepper & chilli to taste
• Enjoy with a nice Bucks Fizz 

Merry Christmas one and all!