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