Avocado on Toast with Poached Egg

Ah yes – avocado on toast, the brunch which has found itself on menu’s which tout as many bean blends as they do beards. Oh millennial’s what is this generational cat nip which has taken the future roof from your head?

Well Tim Gurner I guess it must be a combination of the brunches heavenly creaminess and our financial shortsightedness which must be stopping us from buying a home.. Nothing to do with the housing markets ever increasing growth in relation to wages.

Watch out for this recipe.. It might just make you homeless, heres how to make the crack cocaine of brunches.


1 Avocado
1 Brown whole wheat bun
1 Egg
1 tbsp white wine vinegar
1 tsp Balsamic glaze or vinegar (optional)


  1. Take your avocado, cut it in half and bring the knifes sharp edge down over the nut, twist, and it should effortless de-seed allowing you to scoop out the contents. Add a heavy pinch of seasoning before smashing the green gunk into a textured pulp, next cut your bun in half and toast.
  2. Take a pot of salted water and bring to a boil, then add the vinegar and turn the heat down so the raging bubbles begin to gently float. Give the water a stir and crack your egg into a mug. In one swift motion drop the egg into the water and allow it to boil for 2 minutes, this will give you a soft centre. Once cooked, retrieve with a slotted spoon and drain the water off over a kitchen towel.
  3. Smother your toasted bun with avocado and gently rest your egg on top. You may now optionally draw a quick fancy spiral of balsamic glaze over your creation.
  4. Enjoy and say good bye to home ownership



Oozy Cheese Fondue Chickpea Burgers with Guacamole.

These beautiful Cheese Fondue Chickpea Burgers pack a nutritional punch, squeezing in a good old chunk of your five a day, all the while being just a little bit on the naughty side. The stringy cheese fondue melts and mixes with the creamy guacamole making for an incredibly juicy vegetarian burger. The tartness of the lime juice cuts through the rich sauce keeping the burg fragrant and balanced.


Loaded Sweet Potato Fries

The sides are totally down to you, what you do with your burger is non of my business, but we really wanted to give the cheese its own pride of place, and letting us get all involved with its silky stringy texture. We decided on having sweet potatoes fries; The pink tattied wonder is great for no fuss fries as they require no pre boiling. Their naturally soft fluffy interior just means all we have to do is give them a swift chop and slide them into the oven. For some extra pizzazz we sprinkled over thyme, chopped rosemary and a little diced onion.. For bonus points dollop your left over guac and sauce over them.

Now lets be honest the real money shot comes from that first ladle of piping hot cheese fondue as it hits the fries.. Thats a whole level of heavenly satisfaction in it self.


  • 400g Chickpeas, drained
  • 1 tsp ground cumin
  • A fist full of Coriander, leaves separated and chopped
  • 1 ime zest and juice
  • 1 egg
  • 70 grams of bread crumbs.. Or just one of the buns from your pack
  • a white onion cut into large whole onion rings, dice the inner smaller rings
  • 3 Brioche Buns
  • 2 Tomatoes 1 sliced into rings, 1 diced
  • 1 Avocado
  • Mixed Italian lettuce
  • A small knob of Butter
  • tbsp of flour
  • 200ml Milk
  • 4 springs of thyme



  1. With your hands smash the chickpeas, cumin, half the coriander, lime zest, lime juice, and the egg along with a decent pinch of salt and pepper until a smooth paste is formed with a few leftover chickpeas. Then incorporate the breadcrumbs until a dough like mixture is formed and press these into patties, then covering with baking paper and leave in the fridge for 10 – 15 minutes. This helps them keep their shape when frying.
  2. Now our patties are cooled we can start on our garnish. With a fork smash the guacamole with the diced tomatoes and remaining coriander, season and then  set aside.
  3. For the fondue, make a roux by first melting butter and then adding flour. Allow for the flour to cook out for a few minutes and then add enough milk so the thickness of the sauce is only slightly less thick than nacho cheese. Now slowly whisk in the grated cheese and thyme keeping the heat on a medium low. make sure the sauce isn’t aggressively bubbling as a high heat will cause the sauce to split.
  4. Take the patties, keeping both sides of the baking parchment attached and place into an oiled pan on a medium heat. Cook both sides for approximately 5-6 minutes, or until golden brown before flipping. Slice your buns and toast each side in the juices released by the patties and set aside.
  5. To plate starting from the bottom of the bun place a dollop of guacamole followed by italian lettuce leaves and sliced tomatoes. Then Place chickpea pattie on top and drench in delicious cheese sauce before adding two onion rings and the bun lid.

Optionally dollop the remaining cheese sauce and guacamole over your sides for extra dipping capabilities.