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Magic poached egg and smashed avocado & seeded toast

BT Toronto | posted Monday, Oct 26th, 2015

Magic-Poached-Egg-sized

Our brains love protein in the morning, and eggs are a fantastic, affordable source that are quick to cook. With a kick of chile, this dish from Chef Jamie Oliver will wake us up and lift our spirits!

Magic poached egg and smashed avocado & seeded toast

Ingredients:

  • Olive oil
  • 1/2 – 1 fresh red chile
  • 2 large eggs
  • 2 ripe tomatoes

Smashed avocado & seeded toast:

  • Extra virgin olive oil
  • 1/4 of a small red onion
  • 1 lime
  • 1/2 of a ripe avocado
  • 2 thick slices of whole-wheat bread with seeds
  • 4 sprigs of fresh cilantro

Method:

Lay a 12-inch sheet of good-quality plastic wrap flat on a work surface and rub with a little olive oil. Finely slice half the chile (seed if you like) and scatter in the center of the sheet, then carefully crack an egg on top. Pull in the sides of the plastic wrap and, importantly, gently squeeze out any air around the egg. Tie a knot in the plastic wrap to secure the egg snugly inside. Repeat with the remaining chile and the second egg, then put the parcels to one side. Place a pan of water on a medium heat and bring to a simmer.

Use a small, sharp knife to remove the core from the tomatoes, then drop them into the simmering water for just 40 seconds. Remove to cold water, then peel and chop into eighths, discarding the seedy center. Place in a bowl with 1 teaspoon of extra virgin olive oil. Peel and coarsely grate in the onion, mix together, then season to taste with sea salt, black pepper, and half the lime juice. Poach the eggs in the simmering water for around 6 minutes for soft-boiled, or until cooked to your liking.

Meanwhile, peel, pit, and smash up the avo with the remaining lime juice and season to perfection. Toast the bread, then divide and spread the smashed avo on it like butter, and spoon over the dressed tomato. Unwrap your eggs and place them proudly on top, then finish with the cilantro leaves.

Courtesy Jamie Oliver
www.jamieoliver.com
Click HERE to buy the book.

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