Lahpet Avocado Crunch Toast with Jammy Egg

Method

1. Fill a 16 cm pot with enough water to cover the eggs and bring to a rolling boil over high heat. Lower the eggs in straight from the fridge with a ladle, cook for 6 min 30 sec, then plunge into iced water for 3 minutes and peel. The yolks will be soft and jammy.

   Add in this stepeggs (straight from the fridge) 2

   high heat

2. Toast the peanuts in a dry pan over medium heat for 3 min, shaking, adding the sesame for the last minute. Tip onto a plate, cool and chop the peanuts roughly.

   Add in this stepraw skinless peanuts 20 gsesame seeds 1 tsp

   medium heat

3. Toast the bread in a 26 cm pan over medium heat for 2 min per side until golden and crisp. If the slices don't all fit, do it in two rounds, or use a toaster.

   Add in this stepsourdough or country bread (2 cm thick slices) 2

   medium heat

4. Roughly chop the lahpet into a small bowl and mix with the oil and the juice of half the lime until glossy and moist.

   Add in this steplahpet (store-bought fermented tea leaves, drained) 40 gpeanut oil (or olive oil) 2 tsplime ¼

5. Halve the avocado, remove the stone and scoop the flesh into a bowl. Add the remaining lime juice and the salt and mash with a fork, leaving it a little chunky. The lime slows browning.

   Add in this stepripe avocado 1lime ¼flaky sea salt 1 pinch

6. Spread the avocado thickly on the toast and dot with the dressed lahpet. Halve the cherry tomatoes and the eggs and arrange them on top. Scatter with chopped peanuts and sesame, fried broad beans and chilli flakes and eat straight away.

   Add in this stepcherry tomatoes 6fried broad beans (snack type) 20 gred chilli flakes ½ tsp