Serves: 2
Prep time: 20 mins
Cooking time: 20 mins

Ingredients

• 1 packet Kumara Burgers
• Extra Virgin Avocado Oil (we love Olivado)
• 4 free range eggs (we love Woodland)
• A drop of white vinegar
• 2 cups baby spinach (we love The Fresh Grower)
• Garlic
• Portobello mushrooms
• Thyme
• 2 avocados (we love NZ Avocado)
• Juice of 1 lemon
• 1 tsp smoked paprika
• Salt
• Pepper

To garnish

• Fresh thyme, cress (we love Superb Herb)
• A handful of Wild Garlic /Garlic chives
• Extra Virgin Avocado Oil (we love Olivado)

Method

1. Heat oven to 180C and line a baking tray with parchment.
2. Lay the portobello mushrooms on the tray and top with garlic, thyme, avocado oil, salt and pepper. Bake for 20-30 minutes.
3. Cook the kumara burgers in a frypan or barbeque with a drizzle of extra virgin avocado oil. Keep warm.
4. Wilt spinach in slightly salted water and refresh. Drain and squeeze excess water out.
5. In a bowl, smash the avocado flesh with a fork with lemon juice, salt, black pepper and paprika.
6. Poach eggs. One at a time. In a saucepan, bring at least 5 cm deep water to a simmer. Add a drop of vinegar. Stir the water to create a gentle whirlpool to help the egg white to wrap around the yolk. Break the egg in a small bowl then gently tip it in the centre. Cook for 3-4 minutes or until the egg white is set.  Lift the egg out with a slotted spoon and drain on kitchen paper. Repeat.
7. Place a kumara burger on a serving plate. Top with spinach, mushroom, avo smash and poached egg. Season with salt and freshly ground black pepper, garnish with garlic chives and thyme –  drizzle of extra virgin avocado oil.