Cafe-style smashed avo with poached eggs
6
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Cafe-style smashed avocado with poached eggs has become a popular brunch dish in recent years. If you're looking to recreate this dish at home, it's easy to do so! Simply toast a slice of bread, mash up half an avocado with salt, pepper, and lemon juice, and poach an egg. Add any additional toppings you desire—we choose dukkah and a balsamic glaze. Recipe featured in 'The 20-kilo challenge' cookbook.
Ingredients
Avocado
1 medium
Ground cumin
¼ tsp
Lime juice
1 tbs
Rocket
1 cup(s), baby leaves, (30g)
Red wine vinegar
1 tsp
Egg(s)
2 medium
White sourdough bread
2 slice(s), toasted, (2 x 40g)
Dukkah
1 tbs
Balsamic glaze
1 tsp
Instructions
1
Mash avocado, cumin and lime juice in a small bowl with a fork. Season with salt and pepper.
2
Add rocket and vinegar to a bowl and toss to combine.
3
Half-fill a medium frying pan with water and bring to a gentle simmer over medium heat. Crack 1 egg into a cup, then carefully slide into water. Repeat with remaining egg. Reduce heat and poach eggs for about 3 minutes or until egg whites are set and yolks are cooked to your liking.
4
Spread smashed avocado evenly over toast slices. Top with poached eggs and dukkah. Drizzle with balsamic glaze and serve with rocket.
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