Mashed avocado on toast - to pair with a Kazaar/Stormio
WHAT ABOUT A SUMMER BRUNCH?
A simplicity to pleassure ratio recipe to make at home AND the foodstuff without which no brunch is worthy of the name: Mashed avocado on toast - to pair with a Kazaar/Stormio
Here is what you need
Ingredient(s)
- Contains dairy and products thereof
Material
Allergen(s)
- Contains dairy and products thereof
Let's make it!
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Step
01
For the toasts - 200 g feta cheese · 2 ripe avocados · 1 large candied lemon and 2 tbsp lemon juice · 3 thyme sprigs, stripped · Olive oil · 5 eggs · 100 g flour · 100 g breadcrumbs · Cooking oil · ½ tomato · 2 whole sweet peppers marinated in olive oil · ½ red onion, peeled and chopped · 1 clove garlic, peeled and chopped · 5 sprigs coriander, destemmed and chopped · 1 tsp. of cider vinegar · 10 small slices of sourdough bread · juice of ½ lemon · zataar mixture · fleur de sel..
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Step
02
Cut the feta and candied lemon into small cubes and mix them in a bowl with thyme leaves and lemon juice, pour olive oil on top until covered. Cover with cling film and refrigerate for 10 minutes. ·
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Step
03
Boil 3 eggs in simmering water for 6 minutes. Remove, run under cold water and remove shells. Roll them in the flour, then in the rest of the beaten eggs, then in the breadcrumbs. Heat the frying oil and fry the eggs until golden brown.
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Step
04
In a blender, combine the tomato, drained peppers, red onion, garlic, half the coriander and cider vinegar. Blend to form a sauce.
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Step
05
Toast the sliced bread. Peel and pit the avocados and mash the fl esh in a bowl with the lemon juice to form a thick purée, add salt and pepper to taste. Spread mashed avocado on the toasted bread, sprinkle with drained feta, top with half an egg and serve sprinkled with the remaining coriander, salt, zataar mixture and the red pepper sauce.
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Step
06
Enjoy with a Kazaar/Stormio prepared with milk (25 ml) or as a simple espresso.
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Mashed avocado on toast - to pair with a Kazaar/Stormio
- 6 Serve
- Easy
Material
Recommended Nespresso coffees
Ingredient(s)
Inspirations
Let's make it!
-
Step 01
For the toasts - 200 g feta cheese · 2 ripe avocados · 1 large candied lemon and 2 tbsp lemon juice · 3 thyme sprigs, stripped · Olive oil · 5 eggs · 100 g flour · 100 g breadcrumbs · Cooking oil · ½ tomato · 2 whole sweet peppers marinated in olive oil · ½ red onion, peeled and chopped · 1 clove garlic, peeled and chopped · 5 sprigs coriander, destemmed and chopped · 1 tsp. of cider vinegar · 10 small slices of sourdough bread · juice of ½ lemon · zataar mixture · fleur de sel.. -
Step 02
Cut the feta and candied lemon into small cubes and mix them in a bowl with thyme leaves and lemon juice, pour olive oil on top until covered. Cover with cling film and refrigerate for 10 minutes. · -
Step 03
Boil 3 eggs in simmering water for 6 minutes. Remove, run under cold water and remove shells. Roll them in the flour, then in the rest of the beaten eggs, then in the breadcrumbs. Heat the frying oil and fry the eggs until golden brown.
-
Step 04
In a blender, combine the tomato, drained peppers, red onion, garlic, half the coriander and cider vinegar. Blend to form a sauce. -
Step 05
Toast the sliced bread. Peel and pit the avocados and mash the fl esh in a bowl with the lemon juice to form a thick purée, add salt and pepper to taste. Spread mashed avocado on the toasted bread, sprinkle with drained feta, top with half an egg and serve sprinkled with the remaining coriander, salt, zataar mixture and the red pepper sauce. -
Step 06
Enjoy with a Kazaar/Stormio prepared with milk (25 ml) or as a simple espresso.