Make this naughty avocado on toast for lunch or supper; it's worth the extra effort
Decadant avocado on toast
This recipe takes a little longer than my previous version of avocado on toast but it’s worth the time and effort. Don’t let yourself panic over the timings, there’s no point crying over spilled milk (or hollandaise in this instance) before the weekend has even started and, with a level head, everything will come together in it’s own time. Use the left over egg whites to whip up a batch of meringues for later in the day.
Serves 2 (allow 1 avocado per person)
Ingredients:
2 avocado
xg chorizo
xg feta cheese
2 tsp chilli flakes
Juice of one lime
2tsp sunflower seeds
2tsp nigella seeds
4 eggs
100g unsalted butter
1tsp grainy mustard
1tbsp lemon juice
4 slices bread
Olive oil (optional)
Salt and pepper
Method:
Peel and de-stone your avocado and mash, until smooth. I prefer to use a handheld blender but a fork and some muscle is equally acceptable!
Add in the chorizo, chilli flakes and lime juice. Crumble the feta over the top and stir until everything is combined. Season to taste and, if you’d prefer a thinner mixture, throw in a glug of olive oil.
Leave your avocado mixture to one side.
Place a dry frying pan over a medium heat and pour in your nigella and sunflower seeds. Heat for a couple of minutes, tossing the pan every-so-often, until the sunflower seeds are golden brown. Set aside to cool.
You can’t beat Jamie Oliver’s simple recipe when it comes to silky hollandaise.
Melt the butter in a saucepan and transfer to a jug. Separate two eggs (the remaining two should be left intact for later on) and place the yolks in a bain marie. Whisk in the lemon juice and mustard. Gradually, pour in the butter, whisking vigorously until each addition has been incorporated. If everything begins to seize and/or go lumpy, drop in a ice cube to quickly reduce the temperature and thin out the mixture.
Leave the prepared hollandaise over a very low heat, stirring occasionally. Quickly put the slices of bread onto toast and prepare the eggs. I always opt for poached eggs, especially alongside hollandaise.
As everything comes together you can begin to construct (this step is similar to an edible version of Jenga): top each slice of toast with a quater of the avocado mixture, sprinkle with the toasted seeds, carefully balance an egg in the centre and, finally, pour over a generous helping of hollandaise. Season to taste.
