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Smashed Avocado with 60° Egg

By Melissa O'Callaghan

Smashed Avocado with 60° Egg Cook Expert

Preparation : 1 hr Resting : -
Cooking : 1 hr Equipment :
Difficulty :
Rating :
 4 rates
Download the recipe :
Programmes : accessories :

Serves 4 :
63 degree egg
4 60g free range eggs
1.5 litres water
Smashed avocado
4 slices sourdough bread
1 ripe avocado
1 tbsp lemon juice
60 g fetta cheese
2 tbsp chopped parsley
1 tbsp chopped dill
100 g cherry tomatos
salt and pepper to taste
olive oil to taste
63 degree egg
1Place water in stainless steel bowl
2Run the EXPERT program 5 minutes / no speed / 63°
3Place the eggs into the bowl and run the EXPERT program 60 minutes / no speed / 63°
4Gently peel the shell and place the egg onto the smashed avocado on toast
5Drizzle with olive oil.
Smashed avocado
1Place all ingredients into food processor attachment and PLUSE 3 or 4 times until a chunky consistency forms
2Spread mixture onto toasted sourdough bread, top with egg, salt, pepper and drizzle with olive oil.
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hi, just wanted to ask whether I should use room temp eggs or straight from fridge? Thanks.


Smart and delicious recipe


Love this recipe the eggs are so silky and perfect