Got pineapple on the brain.
The great thing about pineapples is that it is virtually accessible anytime of the year and from just about anywhere in the world. Luckily it’s one of those things that tastes amazing fresh but if fresh isn’t available, the tinned version is perfectly acceptable. Which is wonderful because it makes my favourite tropical flavours of home are within such easy reach to use anytime and on any dish.
Please let me introduce you to ‘brunch sweet & sour poached eggs with avocado and a splash of Siracha hot sauce’. Now there’s a flavour combo. Sweet & salty grilled pineapple is the definite star of this dish and gives a real fresh hit of tropical flavours to your traditional poached eggs with avocados on toast. Splash hot sauce on and drizzle pineapple juice for a simple dressing and you’re ready to serve. Really simple but yum. And my new favourite way with eggs. Give this recipe a go. This weekend even.
- 4 large sour dough or Turkish rolls (or 8 small)
- butter to spread on rolls
- 1 can of Pineapple rings (567g) (pineapple & juice)
- 8 eggs
- 1 tablespoon of white vinegar
- 2 large avocado
- Siracha sauce or your favourite hot sauce to serve
- Sea salt to season
- Mint leaves to garnish
- Using a grill pan, grill pineapple slices both sides until it starts to caramelize and slightly charred. Pour a couple of tablespoons of pineapple juice over the pineapple and turn off heat.
- Heat a shallow pan of hot water with vinegar until boiling, then reduce to a simmer. Crack eggs and carefully lower into the water using a large spoon or simply drop carefully into the water. Place lid on the pan and turn the heat off. All to slowly poach for around 3-5 minutes depending on how well you like your poached eggs cooked.
- Peel and slice avocado. Slice bread rolls and toast until golden. Butter, then assemble eggs, avocado and pineapple rings on rolls. Season with seasalt and dress with a little of the pineapple juice. Splash with siracha sauce, garnish or your favourite sauce and serve garnished with a few mint leave if you like.