Mother’s Day Breakfast in Bed Recipe - Forever Rose I Love Avocado Toast

By Chef Zeineb Ben Slama, Head Chef at Forever Rose Cafe


        ¼ teaspoon lemon juice

        ¼ teaspoon kosher salt

        ⅛ teaspoon black pepper

        1 teaspoon extra-virgin olive oil

        10-gram baby spinach

        2 eggs, for poaching

        2 teaspoon hollandaise sauce (optional)

        Edible flower for decoration (optional)

        2 x slices of bread (either sourdough, wheat, or brown bread with cereal)


       Toast the bread in a toaster until golden and crispy

       In a bowl, smash the avocado with the back of a fork, then add the lemon juice and salt

       Fill a deep skillet halfway up with water

       Bring the water to s simmer, adding the vinegar

       Gently break each egg separately into a small bowl and slowly add each egg, one at a time, into the simmering water allowing it to cook for 1 minute exactly

       Turn the head off and place a lid on the skillet and let the eggs sit in the hot water for 5 minutes

       Take the toast, spread the smashed avocado on top and then the baby spinach. Finisg with the poached egg

       Serve as is or add a delicious hollandaise sauce with an edible flower for a decorative touch

       Serve immediately