Mothers day eggs on avocado toast with tomatoes

Eggs on avocado pancakes

This restaurant-style dish is sure to impress your mum. Avocados give a silky, luxurious texture to the pancakes

By , 23 February 2016
Eggs on avocado pancakes
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.22 per serving
Nutritional Info
Each 329g serving contains
  • Energy 2560KJ 612KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 778kJ/186kcal.
  • 225g plain flour
  • 1 level tbsp baking powder
  • 1 level tbsp caster sugar
  • 325ml milk
  • 6 large eggs
  • 2 avocados, stoned, peeled and mashed
  • 2tbsp oil
  • 1tsp white wine vinegar
  • Roasted cherry tomatoes, to serve
  • Sift the flour, baking powder and a pinch of salt into a big bowl. Stir in the caster sugar.

  • Whisk the milk and 2 of the eggs until smooth, then stir in the mashed avocados.

  • Make a well in the centre of the flour and pour in the milk mixture. Mix to a smooth batter with a balloon whisk.

  • Dip some kitchen roll in the oil and rub over the inside of a frying pan. Heat, then pour in a small ladleful of batter. Cook the pancake for 1-2 mins, flip with a spatula, then cook for 1-2 mins more. Repeat with the rest of the batter to make 4 pancakes.

  • To poach the eggs, add 3cm of water to a pan, bring to a boil, then turn down to a gentle simmer. Add the vinegar and a pinch of salt.

  • Crack an egg into a cup. Use a wooden spoon handle to swirl the water into a ‘whirlpool’ and slide the egg in. Cook for 3-4 mins, then remove. Repeat with the other eggs – cook just one at a time.

  • Top pancakes with an egg, sprinkle with black pepper and serve with the tomatoes.