California style eggs

California style eggs
Forget ordinary poached eggs - this American version is bang on trend and totally delicious.
Serves 2  / 
Prep 10 mins  / 
Cook 10 mins


2 local eggs
2 Coop ripe and ready to eat avocados, skinned and stoned
100g local cherry tomatoes, chopped
1/2 red chilli, deseeded and finely chopped
Juice of 2 lemons
Freshly ground black pepper
2 tsp Coop olive oil
2 pinches paprika
2 bagels of your choice
Large handful rocket leaves


Bring a small pan of water to the boil and turn down to a very low simmer
Gently break in the eggs
Cook for 2 mins until the whites are cooked through and the yolk is still soft
Carefully remove with a slotted spoon and drain on kitchen paper
Meanwhile, mash the avocado in a bowl and stir in the tomatoes, chilli and juice of half a lemon
Season with freshly ground black pepper
Whisk the oil, one pinch of the paprika and the remaining lemon juice together to make a dressing
Halve the bagels and toast
Top 2 halves with the rocket, avocado mix and poached eggs
Pour over the dressing and sprinkle over the remaining paprika, then top with the remaining bagel halves