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Smashed Avocado with 60° Egg
By Melissa O'Callaghan
| 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 | |
| 1 | Place water in stainless steel bowl |
| 2 | Run the EXPERT program 5 minutes / no speed / 63° |
| 3 | Place the eggs into the bowl and run the EXPERT program 60 minutes / no speed / 63° |
| 4 | Gently peel the shell and place the egg onto the smashed avocado on toast |
| 5 | Drizzle with olive oil. |
| Smashed avocado | |
| 1 | Place all ingredients into food processor attachment and PLUSE 3 or 4 times until a chunky consistency forms |
| 2 | Spread mixture onto toasted sourdough bread, top with egg, salt, pepper and drizzle with olive oil. |
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Pepper1301
hi, just wanted to ask whether I should use room temp eggs or straight from fridge? Thanks.
Virginia
Smart and delicious recipe
Angelao
Love this recipe the eggs are so silky and perfect