Smashed Avocado with Poached Egg and Chili Crisp

the Sage Test Kitchen

Smashed Avocado with Poached Egg and Chili Crisp

Name: Smashed Avocado with Poached Egg and Chili Crisp
Cook time: 1200 s
Total time: 1200 s
Yield: Serves 2
Ingredients: 1 large avocado - halved, seed removed and peeled; 2 tsp 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

This elevated take on avocado toast brings together creamy avocado, perfectly poached eggs and a drizzle of chilli crisp for a balance of richness, heat and crunch. The Eye Q Toaster's Sourdough setting gives a crisp exterior while keeping the inside soft, making it the perfect base for this brunch favourite.

the Eye Q™ 870 Auto 4 Slice

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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 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 a high heat and bring to the boil.
2
Meanwhile, place the avocado, lemon juice, salt and pepper in a bowl and mash the avocado using the back of a fork.
3
Once the water has boiled, add the vinegar and reduce the heat to a simmer. Crack the eggs into 2 small bowls, gently swirl the water with a spoon, add the eggs and simmer for 2 minutes, or until the eggs are poached to your liking. Using a slotted spoon, lift the eggs out of the water and drain on kitchen paper.
4
Meanwhile, place the bread in the toaster, then press and hold the Start button until it illuminates blue to begin toasting.
Tip: Select your preferred toasting shade.
5
Spread the avocado mixture generously over the toast. Gently place the poached egg on top, spoon over the chilli crisp oil and finish with a sprinkling of fried shallots. Serve while warm.