Firstly, you need to pickle the eggs the day before.
Start by placing the caster sugar, vinegar, water, pickling spices, fine sea salt, beetroot, shallots, and juniper berries into a sauce pan and bring to the boil.
Simmer for 30 seconds and then remove from the heat.
Next, soft boil your egg for about 5 and a half minutes, cool and then peel.
Place the eggs into a kilner jar and pour over the pickling liquor and store in the fridge until needed.
Scoop out and crush the avocado flesh with a small amount of olive oil salt and pepper.
Slice the rye bread and toast on both sides.
Spread the avocado on the toasted rye bread, next, slice the pickled eggs in half and finish with a drizzle of olive oil, salt, cracked black pepper and some fresh watercress.
Prep time: 20 mins
Cook time: 10 mins
4 Large free-range eggs
140g Caster sugar
300g Red wine vinegar
1tsp Pickling spices
1tsp Fine sea salt
1 Medium beetroot peeled and diced
1 Shallot peeled and diced
½tsp whole juniper berries
2 Ripe avocados’
1 Small loaf of seeded rye bread
Cracked black pepper