Smashed Avo with Poached Egg and Chilli Crisp

the Breville Test Kitchen

Smashed Avo with Poached Egg and Chilli Crisp

Name: Smashed Avo with Poached Egg and Chilli Crisp
Cook time: 1200 s
Total time: 1200 s
Yield: Serves 2
Ingredients: 1 large avocado - halved, seed removed and peeled; 2 tsp fresh lemon juice; ½ tsp sea salt; Freshly ground black pepper - to season; 2 tbsp white vinegar; 2 large eggs; 2 slices sourdough bread; 2 tbsp chilli crisp oil; 2 tbsp fried shallots

Your brunch just got an upgrade with a fiery little twist. Creamy smashed avo, perfectly poached eggs, and a generous drizzle of chilli crisp bring heat, crunch, and serious flavour to this café classic. It's avo toast with attitude.

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20 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

1 large avocado
halved, seed removed and peeled
2 tsp fresh lemon juice
½ tsp sea salt
Freshly ground black pepper
to season
2 tbsp white vinegar
2 large eggs
2 slices sourdough bread
2 tbsp chilli crisp oil
2 tbsp fried shallots

Instructions

1
Place a medium saucepan of water over high heat and bring to a boil.
2
Meanwhile, place the avocado, lemon juice, salt and pepper in a bowl, using the back of a fork, mash the avocado.
3
Once the water has boiled, add the vinegar and return to a boil, reduce the heat to a simmer. Crack the eggs into 2 small bowls, gently swirl the water with a spoon, add the eggs to the water and simmer for 2 minutes, or until the eggs are cooked to your liking. Using a slotted spoon, remove the eggs from the water and drain on paper towels.
4
Place the bread in the toaster, press and hold the Start button until it illuminates in blue to toast the sourdough.
5
Spread the avocado generously over the toast. Gently place the poached egg on top, spoon over the chilli crisp and finish with a sprinkle of fried shallots. Serve while warm.