“Not” Avocado On Toast

“Not” Avocado On Toast

Enjoy a delightful and nutritious brunch with this Broccolini and Pea Smash topped with perfectly poached eggs. This dish combines creamy textures and fresh flavours for a satisfying meal that’s sure to impress.

CHEF

Michael Reid

cuisine

Western

social

Michael Reid

cooperated brands

Perfection Fresh

Rio Vista
Kenwood

“Not” Avocado On Toast

“Not” Avocado On Toast

Full Recipe In details

Ingredients

  • 1 bunch of Perfection Fresh Broccolini®
  • 100g frozen peas
  • 2 tbsp Graceburn Feta
  • 2 tubs of Perfection Mix-a-Mato® Tomatoes
  • 1 tbsp pumpkin seeds, toasted
  • 1 tsp red onion, diced
  • 1 tsp red chilli, diced
  • 1 poached eggs
  • ½ tsp smoked paprika
  • 1 tbsp Rio Vista Extra Virgin Olive Oil
  • 1 tbsp yoghurt
  • 1 slice of sourdough bread

Methods

  • Blanch your broccolini in boiling salted water until cooked through. Add to the blender with your peas, olive oil and yoghurt. Blend until smooth.
  • Add your diced onion and chilli along with the smoked paprika and mix together gently.
  • Place a pot big enough to poach your eggs in on the stove and bring the water to the boil. Ensure your eggs are out of the fridge and they are nice and fresh as this is the key to a good poached egg. Toast your bread
  • Whisk your water in a circular motion and crack your eggs into the centre and drop the heat and poach gently for 3-4 minutes for a soft yolk poach egg
  • Cut your cherry tomatoes in half, season with salt and drizzle with some of the olive oil
  • Place your toast on a plate and then cover in your smash mix. Place your tomatoes on top and your poached egg then finish with the feta and pumpkin seeds

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