A stylish upgrade of eggs on toast, this quick-fire feast will see you through a Rocky-sized recovery.
Poached eggs with avocado and chorizo jam INGREDIENTS (SERVES 2)
Onion, 1, chopped Garlic, 2 cloves, crushed Thyme leaves, 2 tbsp Allspice, ½ tsp, ground Smoked paprika, 1 tsp Balsamic vinegar, 50ml Tomato puree, 2 tbsp Treacle, 1 tbsp Chorizo, 200g, peeled, finely chopped Smoked streaky bacon, 100g, finely chopped Eggs, 4 Avocado, 1, diced Lemon, ½, juiced Sourdough bread, 4 slices
01 To prep the jam,
heat the onion, garlic, herbs and spices in your best pan with a glug of olive oil. Level up by going heavy on the paprika – a surprising source of iron that will help ferry oxygen to your muscles during your next Balboa- esque training montage. Add a liberal dash of that other Italian stallion, pepsin-rich balsamic vinegar, to speed up the absorption of protein after a morning spent boxing frozen joints of beef. Then add the tomato puree, treacle, chorizo and bacon, and simmer the lot for 30 minutes.
02 Raw eggs are
great, but unless you spend your mornings running up unnecessary amounts of steps in a grey tracksuit, mumbling out the side of your mouth, we recommend following Michelinstarred chef Marcus Wareing’s lead. Get your hands on the freshest eggs possible then: “Bring salted water to a boil with a splash of white wine vinegar. Whisk the water, crack an egg into a cup and pour it in.” Simmer for 3½ minutes for a yolk worth shouting about.
03 Next, it’s time
to hit the sorenessslashing omega-3s in the form of delicious avocado. Blend it up with lemon juice, olive oil and seasoning, then spread on your toasted sourdough bread. Layer on chorizo jam and top it off with title-worthy poached eggs for heavyweight benefits.