4 Hass avocados
3 tsp lemon juice
2 Tbs olive oil
10 chopped mint leaves
Salt and pepper to taste
Poached egg to your liking
1-2 Tbs mixed seeds (sunflower and sesame)
Two slices of toasted sourdough per person
1/4 bunch fresh rhubarb, trimmed and chopped
3 Tbs sugar
125 ml water
Place the chopped rhubarb in a small saucepan with sugar and water.
Bring to the boil, turn down the heat and cook for five minutes.
Put aside to cool down, then blend until smooth.
Peel skin from avocados and put in mixing bowl with lemon juice, olive oil and chopped mint leaves.
Use whisk to smash the avocado and mix ingredients well.
Season to taste with salt and pepper.
Place avocado mix on toast and top with poached egg, mixed seeds, micros herbs and crumbled feta cheese.
Smear rhubarb compote on the plate and serve with slice of lemon.
Recipe provided by Le Petit Prince