Sort ingredients
viktoria
QR Code
Listen
Pdf
Crack each egg into a small bowl and set aside.
Get a pan large enough to be able to comfortably hold four eggs and deep enough for a lot of water.
Pour water into the pan and bring to a boil.
As soon as the water boils, turn the heat right down.
Have a bowl of cold water large enough for the four eggs set to the side.
Add a few cubes of ice if you have ice, if not, don’t worry about it.
Stir the water to remove any air bubbles and leave the water to become still.
As soon as the water is still, take a bowl with an egg and gently lower it right down to the surface of the water, allowing the egg to just drop in.
Do the same with the other three eggs in quick succession so they cook for roughly around the same time.
Leave to sit for 3 minutes, then remove the eggs one by one with a slotted spoon and eat immediately or drop carefully into the cold water to stop them from cooking any further.
For the beetroot, put the cooked beetroot in a blender with the crème fraîche, garlic and salt.
Blitz till you have a smooth, thick paste.
Spread all over a wooden board or flat platter.
Sprinkle over the diced avocado and the pickled red cabbage, then drizzle over the crispy chilli oil.
Add the eggs on top.
Sprinkle over the dill and then do another sprinkling of crispy chilli oil and honey.
Serve with buttered crisp toast and dig right in.