The Ultimate brunch toast with Clonakilty picante pudding
The Ultimate brunch toast with Clonakilty picante pudding
Serves: 2 • Prep Time: • Cook Time:
Sourdough, smashed avocado, feta, poached eggs and Clonakilty Picante Pudding, all finished with a drizzle of hot honey. Sweet-spicy, crunchy-creamy perfection. A café-level brunch made at home in minutes, perfect after a swim, a hike or just because!
Ingredients
1 Clonakilty Picante Pudding (220g)
1 tsp olive oil
2 slices of thick-cut sourdough, toasted
1 small avocado, smashed
100g feta, crumbled
2 eggs, poached
Salt & cracked black pepper, to season
Hot honey
Method
1. Slice the Clonakilty Picante Pudding into eight rounds.
2. Add the olive oil to a medium-sized pan over a medium heat. When hot, add the pudding and cook for 4-5 minutes per side until crispy and cooked through. Set aside.
3. Place the sourdough slices onto two plates, add a good dollop of smashed avocado and lightly spread on the toast.
4. Layer four slices of Clonakilty Picante Pudding on top of the avocado.
5. Crumble the feta on top, add the poached eggs, and finish with some salt and pepper,and a drizzle of hot honey