Smashed Avocado Toast with Egg and Cherry Tomatoes

Name: Smashed Avocado Toast with Egg and Cherry Tomatoes with fresh herbs, lime and Greek-style cheese | 2 servings
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 2 piece Avocado; 2 piece White demi-baguette; 4 piece Egg; 1 piece Lime; 125 g Red cherry tomatoes; 1 piece Garlic; 10 g Fresh flat leaf parsley & coriander; 50 g Greek-style cheese; 1 tablespoon Olive oil; 4 tablespoon White wine vinegar; to taste Salt and pepper

with fresh herbs, lime and Greek-style cheese | 2 servings

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Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.

This toasted baguette with creamy fresh avocado and egg is the perfect way to start your day!

Tags:

Recipe

Allergens:

Tarwe

•Gluten

•Rogge

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

/ Serving 2 people

2 piece

Avocado

2 piece

White demi-baguette

(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)

4 piece

Egg

(Contains: Ei)

1 piece

Lime

125 g

Red cherry tomatoes

1 piece

Garlic

10 g

Fresh flat leaf parsley & coriander

(May be present: Selderij)

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Olive oil

4 tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3515 kJ

Calories840 kcal

Fat45.5 g

Saturated Fat10.7 g

Carbohydrate74.7 g

Sugar6.5 g

Dietary Fiber10.3 g

Protein32.3 g

Salt2.5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Small Bowl

•Plate

•Whisk

•Large Pan

•Paper Towel

Cooking Steps

Preheat the oven to 220°C.
Halve the baguette lengthways and place on a parchment-lined baking sheet. Drizzle the olive oil on top, then bake in the oven for 5 - 7 minutes.
Halve and pit the avocado, then remove the skin. Transfer the flesh to a small bowl and mash well. Squeeze in the juice of half the lime, season with salt and pepper, and mix well.
Cut the other half of the lime into wedges.

Boil plenty of water in a large pot. Once boiling, add the vinegar.
Use a whisk to swirl the water and create a small whirlpool. Carefully crack the eggs into the whirlpool one at a time, then turn the heat to low and cook until the white part has fully set; this should take 2 - 3 minutes for runny egg yolks (see Tip).
Remove with a slotted spoon and add to a plate lined with kitchen paper to absorb excess water.

Tip: instead of poaching the eggs, you can also boil them for 6 minutes if you prefer soft-boiled, or 10 minutes for hard-boiled.

Serve the toast on plates.
Peel the garlic, cut it in half and rub it on the toast.
Cut the cherry tomatoes in half. Spread the avocado mixture over the toast, then top with the cherry tomatoes.
Finely chop the parsley and coriander. Crumble the Greek-style cheese over the toast and garnish with the fresh herbs.