What about second breakfast!?!
- Karl Seaward
- Jul 3, 2017
- 2 min read
As of late I have been a little distant from my usual updates, mainly in regards to recipes. This is due to my on going work on a new menu that has just been launched at a cafe/restaurant in Elwood, VIC, Australia.
The main focus of the menu is on breakfast and brunch, with a clientele that craves brunch, coffee and some in fashion food. Take a look at this quick and easy breakfast to show off to your friends!
Smashed Avo Breakfast Bruschetta
Ingredients (for 4)
2 RIPE avocados
1 lemon (juiced)
1 tsp cumin
1/2 red onion (sliced)
12 cherry tomatoes (halved)
200g fetta cheese
2 small Turkish bread rolls (halved)
6 eggs
vinegar for poaching (5% of poaching pan)
truffle oil
pinch of salt
small bunch of basil
Method
1. Fill a large sauce pan with water, adding 5% of the volume with vinegar. White vinegar is preferred but any will do. Bring to the boil and the turn down to a poach/simmer.
2. Cut avocados in half, remove the seeds and scoop out flesh into a bowl. Add cumin, lemon juice and a pinch of salt. Smash it all up with a fork or spoon and put to one side.
3. Toast or grill the Turkish bread.
4. Drop eggs in the poaching pan. Make sure the water is rumbling slightly. With a slotted spoon, spin the water to create a whirlpool. Crack the eggs in and spin again. The eggs should take around 3 minutes to cook.
5. While the eggs are poaching, smear the smashed avo across the toasted bread. Lie 6 halves of cherry tomato on the bread. Sprinkle over some sliced onion and roughly tear up some bail and do the same.
6. By now your eggs should be ready. Carefully remove them from the pan, onto a tea towel to remove any excess water. Place them onto the bread.
7. Finally crumble fetta cheese over the bruschetta, give a light splash of truffle oil over the eggs and a basil leaf for garnish!
A perfect brunch!
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