so here is today’s side salad that i made for our poached eggs on toast. it tastes ridiculously creamy and indulgent thanks to the smashed avocado dressing, which you can make while the eggs poach for a delicious brunch in under 10 minutes. and here’s how to do it. prepare one ripe avocado and thinly slice. add a third of it to a mixing bowl and smash with a tablespoon of extra virgin olive oil and a teaspoon of white wine vinegar. season with sea salt and freshly ground black pepper then gently toss with a handful of salad leaves (ours was watercress, spinach and rocket). to finish, sprinkle over with chilli flakes and serve with poached eggs on toast.
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