1 large avocado
2 tsp hot creamed horseradish
1 tbsp red wine vinegar
½ small pack basil, leaves finely chopped
1 tomato, finely diced
4 large eggs, cold
4 slices pastrami
- Put a large pan of water on to boil, then halve, stone and peel the avocado. Mash the flesh with a fork in a bowl with the horseradish and vinegar. Stir through the basil and tomato, then set aside.
- Turn the water down to a simmer, add the eggs and poach until the whites are cooked and the yolks are still soft, about 3 mins. Toast the bagels. Spread each bagel half with avocado, top with slices of pastrami, then the eggs.