With so many of us joining the #WFH movement (TLSE team included) or just generally doing our part to socially isolate by staying home, we're going to need to get a bit creative with how we spend our down time (so we don't all lose our minds)!
Thank your lucky stars, 'coz TLSE resident chef, Douk Konstantaras, is back with some seriously drool-worthy recipes for you to use up some of that food you've stocked up on (and now don't know what to do with!).
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INGREDIENTS
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Free range eggs
Sourdough bread
Avocados Feta
Kalamata olives
Sprouts
Evoo
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METHOD
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CUT the avocado in half and remove the pip
SCOOP out the flesh with a large spoon
SLICE the flesh to 5mm thick slices
BOIL water in a large saucepan, around 15 cm and then turn down to a tremor
ADD 50 ml white vinegar
CRACK an egg into a cup and gently pour into the water - let it poach for a couple of minutes and take out with a slotted spoon, and drain on a paper towel
PLACE the avocado slices over the toasted bread
CRUMBLE feta over the avocado
FINISH with some sprouts
PLACE the poached eggs and a few kalamata olives on the plate
FINISH with a drizzle of Evoo and some sea salt flakes
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FOOD | Douk Konstantaras
PHOTOGRAPHY | Janyon Boshoff
STYLING | Heidi Albertiri
CERAMICS AND PROPS | Table Manners