Recipes>Avocado Recipes
Rosemary Shrager’s Soft-boiled Eggs with Chimichurri and Avocado on Ciabatta
by Rosemary Shrager from Rosemary Shrager’s Cookery Course: 150 tried & tested recipes to be a better cook
Easy
Serves 4
Master the perfect avocado and eggs on toast with Rosemary Shrager’s quick and easy breakfast recipe, with the addition of chimichurri sauce for added flavour.
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Rosemary Shrager’s Cookery Course
Rosemary Shrager
Rosemary Shrager’s Cookery Course: 150 tried & tested recipes to be a better cook
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Introduction
Everyone seems to love crushed avocado and this is my favourite way of serving it. I like avocado with something quite spicy, so I think chimichurri – a classic South American herby sauce – is perfect. This combination just works and it’s delicious.
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Ingredients
| 2 | avocados, peeled and stoned |
|---|---|
| zest and juice of 1 lime | |
| 3 tbsp | olive oil |
| 1 | ciabatta loaf |
| 1 | garlic clove, peeled and finely chopped |
| 4 | large eggs (at room temperature) |
| fine sea salt and black pepper | |
| For the chimichurri sauce: | |
| 2 | long fresh red chillies, seeded and finely chopped |
| 3 | garlic cloves, peeled and finely chopped |
| 2 large handfuls | curly parsley, leaves only, chopped |
| 4 heaped tsp | dried oregano |
| 2 tsp | flaked sea salt |
| 5 tbsp | red wine vinegar |
| extra virgin olive oil |
Method
1 Start by making the chimichurri sauce. Place the chopped chillies in a bowl and add the remaining ingredients, plus 5 tablespoons of cold water. Stir until well combined, then set aside. I do like the texture of the handmade sauce, but if you are short of time, you can roughly chop the chillies, garlic and herbs in a food processor. Add the salt, vinegar, oil and water, and pulse – don’t overwork the mixture or you will end up with a mush.
2 Put the avocado flesh in a large bowl. Add the lime zest and juice and a tablespoon of the olive oil. Mash with the back of a fork to a rough consistency. Season with salt and pepper.
3 Preheat the grill. Cut the ciabatta in half horizontally, and slice each piece across to make 4 square pieces. Mix the garlic with the remaining olive oil and drizzle this mixture over the cut sides of the ciabatta. Toast the bread under the grill until golden brown.
4 Place a pan of water on your hob and bring it to the boil. Gently lower the eggs into the water and bring the water back up to the boil. Cook for 5½ minutes, then drain and run them under cold water until they are just cool enough to peel.
5 To serve, place the toasted ciabatta on plates and divide the crushed avocado between them. Place an egg on each piece of bread and carefully cut the egg in half, then drizzle with the chimichurri sauce. Serve at once.
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Ingredients
Method
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