Smashed Avocado and Perfect Poached Eggs

avocado

🥗Healthier: mashed peas

💰Cheaper: hummus

Mashed peas provide a similar creamy texture and are often cheaper.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is more nutritious.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh herbs

💰Cheaper: dried herbs

Dried herbs can be used in place of fresh for convenience.

Prepare the chili oil by adding 1/2 cup sambell and 1/2 cup neutral flavored oil into a bowl.

Add the zest from half a lemon using a microplane.

Slice off a bit of the lemon and add in 40 ml of lemon juice.

Grate in 1 clove of garlic and 5 g of fresh ginger into the bowl.

Add 1 tsp of Dijon mustard and season with salt and cracked black pepper.

Whisk the mixture until glossy and vibrant, then taste and adjust seasoning as needed.

Store the chili oil in a jar in the fridge for up to one week.

Slice open 1 avocado, remove the seed, and scoop the flesh into a bowl.

Add sea salt flakes to the avocado and mash it with a fork until creamy but still chunky.

Add a touch of lemon juice to the mashed avocado to brighten the flavor and slow oxidation.

Place a saucepan filled with water over high heat and bring to a boil.

In a cold pan, add 6 rashes of streaky bacon and place it over medium-low heat to render the fat.

Cook the bacon until crispy, then remove it from the pan, leaving the rendered fat.

Once the water is boiling, slightly turn it down and add a splash of vinegar (about 1 tbsp).

Crack in 4 fresh eggs and poach them for about 2 and 1/2 minutes for a soft yolk.

Use a slotted spoon to lift the eggs out and drain them on a plate with paper towel.

In the pan with rendered bacon fat, add 2 thick slices of sourdough bread and toast until golden and crisp on both sides.

Chop the crispy bacon into small pieces for garnish.

To assemble, place the toasted bread down, spread the smashed avocado over it, and place 2 poached eggs on top of each slice.

Drizzle the rested chili oil over the eggs and avocado, including some solids for extra flavor.

Crumble the bacon over the top as a garnish, or keep it whole if preferred.

Garnish with flat leaf parsley, cracked black pepper, and sea salt flakes to taste.

Finish with a wedge of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens