Ingredients
1 tablespoon white vinegar
4 eggs
2 English muffins, split, toasted
Butter, at room temperature
Baby rocket leaves, to serve
1 avocado, peeled, thinly sliced
1 tablespoon fried shallots
Matt's instant mayo
1 extra-large egg
250ml grapeseed oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
3-4 drops Maggi Seasoning liquid
2 drops Wright's Applewood Liquid Smoke (see note)
Pinch of salt
Method
Step 1
For the mayo, carefully crack the egg into a jug, without breaking the yolk. Pour over the oil, lemon juice, mustard, Maggi seasoning, liquid smoke and salt.
Step 2
Using a stick blender, position blender carefully over the whole egg yolk, so the blender’s basket covers and encloses egg yolk. Blend for 1-2 seconds to emulsify mayonnaise. Pull blender up through mayo to incorporate all the ingredients until a thick mayonnaise forms. Season.
Step 3
Fill a deep frying pan with water and add white vinegar. Bring to the boil over high heat. Crack an egg into a small cup. Use a large spoon to stir water and create a whirlpool. Carefully slip egg into centre of whirlpool and poach for 1-2 minutes for a soft egg or until cooked to your liking. Remove and set aside on a plate. Repeat with remaining eggs.
Step 4
Spread toasted muffin halves with butter. Top each with rocket, avocado and an egg. Spoon a dollop of instant mayo on top and sprinkle with fried shallots to serve.
Source:http://www.taste.com.au/recipes/39147/brekkie+eggs+with+matts+instant+mayo