Epic Smashed Avocado Toasts
Serves
4
Preparation
10
minutesCooking
15
minutesIngredients
4 4 free-range eggs
8 slices 8 sourdough
Extra virgin olive oil, to drizzle
4 Tbsp 4 macadamia nut butter
¼ cup ¼ macadamia nuts, toasted
Finely grated zest from ½ lemon
Mint, dill and flat-leaf parsley leaves and micro herbs, to serve
Smashed Avocado
2 2 ripe avocados, halved, stoned removed
1 Tbsp 1 extra virgin olive oil
¼ ¼ red onion, very thinly sliced
juice of ½ lemon
2 Tbsp 2 flat-leaf parsley leaves, roughly chopped
2 Tbsp 2 dill sprigs, roughly chopped
2 Tbsp 2 mint leaves, roughly chopped
Pinch dried chilli flakes
Sea-salt flakes and freshly ground pepper, to season
Method
- Place eggs into a small saucepan and cover with room temperature water. Set over high heat, and as soon as the water boils, cover the pan with a lid and remove the pan from the heat. Set aside for 9 minutes, with lid on. Drain eggs, and run the eggs under cold running water, gently tapping them on the bench to slightly crack the shells. Peel and set eggs aside.
- Meanwhile, to make smashed avocado, scoop avocado out of the skin and place in a large bowl. Add olive oil, red onion, lemon juice, herbs, chilli and a generous seasoning of salt and pepper. Smash with a fork until desired consistency is reached – you can have it chunky or keep smashing until it’s nice and smooth. Set aside.
- Meanwhile, heat a grill plate over high heat. Brush sourdough with a little olive oil and grill sourdough on both sides until lightly charred.
- Spread sourdough with macadamia butter. Pile two slices of sourdough on top of each other. Top with smashed avocado, wedges of egg, toasted macadamias, lemon zest and herbs. Serve.
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