In Geneva, there are few good Sunday brunch places but can be very pricey! And I must say, the best brunch I’ve had in Geneva was probably when we did a potluck brunch at a friend’s place. So, When I don’t have anything to do on a weekend, I usually get inspired to whip out something from my fridge and treat myself for a yummy brunch.
I woke up today craving for a salade Lyonnaise but, of course, at 10 am I found it too early for that. I opened my fridge to survey who needs saving and saw an avocado, cherry tomatoes and some lemons. So, I thought I’d make myself some guacamole with tomatoes (I’m normally a purist when it comes to guacamole but it’s brunch and my tomatoes need saving).
As I was doing my guacamole, I realised that I’m really craving for bacon. I’ve been cutting down on meats lately for a healthier diet and I decided that Sunday is bacon day because I’ve been good at going to the gym and yoga this week too.
Then, I also thought that why not make it like salade Lyonnaise? with a poached egg! So, there it was, my yummy brunch!
Here’s how I put them all together: 1-2 servings
(I love cooking but I’ve never shared a recipe before and I just always wing it in the kitchen. So, by all means check other recipes for more detailed instructions or measurements)
1 Avocado, mashed
1/2 medium-sized red onion, minced
4 pieces of cherry tomatoes, diced
1-inch of a thick pancetta, diced (maybe 3-4 slices of bacon?)
1 egg (2 if you plan to serve for 2)
1 slice of bread per serving (I used a Schard gluten free bread for this), toasted
salt, pepper and wild olive oil (any olive oil will do but I love this wild olive oil I got in Spain recently)
Combine the mashed avocado, minced red onion, diced tomatoes and lemon in a bowl. Mix them evenly. Taste and add salt and wild olive oil, as required. The wild olive oil has a peppery taste to it that I love that’s why I’ve been using it a lot lately. Done with guacamole.
Put the pancetta or bacon in a skillet (without oil) and turn up the heat. Watch out though… don’t burn them!
For the poached eggs, I like them runny. There are hundreds of video tutorial for poaching eggs out there. Try what you think is the most effective and easy. For my poached egg, in a simmering pot of water, I put a table spoon of vinegar, whirled the water and dropped the egg carefully (it is easier for me when I crack the egg in a ramekin first and not dropping the egg straight from the shell to the pot). I let it simmer for a minute then covered the pot for another 2 minutes. To make it less runny, I guess you just need to leave for another 30-60 seconds.
I put a generous amount of guacamole on the toasted bread, then the pancetta and lastly the poached egg. I garnished it with some parsley, salt, pepper and paprika.
There you go! Bon appetite!