Avocado on Toast with Egg and Spicy Chorizo

Smashed avocado on toast is rapidly becoming a global breakfast classic.

From the unadorned to endless variations with tomatoes, poached egg,  chili sauce, smoked salmon, salsa, cream cheese or bacon. I’ve even seen a version with strawberries. Not sure I’ll be trying that one any day soon.

This combination of charred chorizo, creamy avocado, crunchy bread and juicy tomatoes under the comforting blanket of a fried egg is one of those rare brunch dishes that satisfies both the health conscious and the pleasure seeker alike.

Change it up with crispy bacon instead of chorizo and adding fresh red chili to the avocado.

THE RECIPE

Lime and Coriander Avocado on Toast with Egg, Spicy Chorizo and Roast Tomatoes (serves 4 – DF RSF)

Ingredients

4 large (duck) eggs

4 thick slabs of crusty (GF) bread (I used Crosta & Mollica Farina Pugliese, which tasted fantastic, but was impossible to cut!)

200gr spicy cooking chorizo

3 ripe avocados

300gr cherry vine tomatoes

A small handful of fresh coriander, chopped

½ tbsp coconut oil

1 tbsp olive oil, rapeseed oil, chili oil or basil oil

1 tbsp balsamic vinegar

Some fresh basil, torn or cut into a chiffonade (optional)

Juice of 1 1/2 lime

S&P

Method

Heat the oven to 190 C.

Place the whole tomatoes in an oven dish. Prick each of them with a sharp knife. Drizzle over the oil and balsamic vinegar. Season and mix through. Scatter over a little of the chopped coriander or basil (optional). Roast in the oven for 10-15 mins, or until the juices are flowing.

Turn the oven heat off as soon as the tomatoes are done, but keep them in the oven to keep warm, covered with aluminium foil if needed to prevent further colouring.

Meanwhile cut the avocados in half and remove the stones (hitting them with the sharp end of a large cooks knife, and giving them a twist should do it). Scoop the flesh out of the skins into a bowl. Mash them up with a fork. Add coriander and lime juice. You’re looking for a rustic chunky texture, not a smooth paste. Season generously and set aside.

Roughly chop the chorizo. Heat a non-stick frying pan and fry the chorizo over medium high until crisping and the spicy oils are being released. Transfer to an ovenproof bowl and bang in the oven with the tomatoes to keep warm.

Toast the bread until golden, either in a toaster or a dry grill pan. Keep warm in the oven.

Put the chorizo pan back on the hob over medium-high heat. Melt the coconut oil in the pan.  Break the eggs into it, season and fry until the whites are set, but the golden yolk is still deliciously runny.

To assemble, top each piece of toast with smashed avocado and a fried egg. Serve the chorizo and tomatoes on the side and drizzle any tomato and chorizo juices over the eggs.

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