Boats, Beaches and Bicycles! That is what July is all about and if you live in the city get out – if only for a day. The Isle of Wight is only 3 hours and 30 years from London – leave your stresses on the quay on step onto a ferry and explore all the Island has to offer. I was at Osborne House on Monday and the Gardens were looking fabulous and on Tuesday we picnicked on Compton Beach and then off to Dimbola Lodge to see all the IOW festival archive photographs – fantastic!
Crab and Avocado on toast with a Poached Egg
500g fresh white crab meat
1 ripe avocado
Sliced bread for toasting
4 eggs, fresh as possible
Dressing:
1-2 tbsp good mayonnaise –homemade is best. Pollen organic is good too
A dash of Tabasco sauce
Salt and pepper
A squeeze of lemon juice
Combine all the dressing ingredients in a bowl and whisk together. Taste and adjust seasonings. Set aside.
Boil water in a deep saucepan and poach the eggs one at a time and when cooked plunge them directly into iced water – have a bowl ready at the side. Keep the boiling water at the ready to re heat the eggs.
Peel and stone the avocado and cut into small chunks. Mix the crab into the dressing and fold in the avocado. Check seasoning.
Toast the bread – then pile some of the crab mix in then top with another piece of toast. Plunge the poached eggs into the boiling water for 30-40 seconds then spoon on top of the sandwich. Delicious with a cold glass of crisp white wine!
TIP!!!!
Watch BBC 4 July 2, 8pm– the documentary about the WI – you may just spot a familiar face in the crowd….
This article by Amy Willcock appears in The
Shooting Gazette July 2007, and is reproduced here with permission.
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