CRISPY EGG AVOCADO TOAST
Ingredients
1 ripe avocado
1 lemon half
1 stick unsalted butter, room temperature
1 tsp garlic, minced
1 bunch fresh cilantro; leave some for garnish
kosher salt and freshly ground black pepper
1 thick slice of ciabatta or country bread
1 tbsp sea salt (Maldon)
olive oil
1 red breakfast radish
1 large egg
For the avocado butter
makes about 1/2 cup
Cut the avocado in half and remove the pit. Scoop the flesh of the avocado out with a spoon, add to a food processor fitted with a blade attachment. Add the freshly squeezed lemon juice, 1 stick of room temperature unsalted butter, 1 tsp minced garlic, salt, pepper, fresh cilantro and process until smooth, scraping down sides. Take butter out of the processor and set aside while you prepare crispy egg.
For the toast
makes 1 serving
Pre-heat a non-stick skillet over medium-high heat. You want your pan to be hot but not smoking. Add about 2 tablespoons of olive oil and then crack your egg into the pan. Turn heat down slightly. Once white has set using a medium spoon you will start basting your egg by spooning the extra olive oil over the yolk until just cooked through 15-20 seconds. Remove from heat.
Toast bread lightly with some olive oil. Spread about 1 tablespoon of the avocado butter onto your toast. Lift your egg out of the pan using a fish spatula to allow excess oil to drip off and place on top of buttered bread. Garnish with thinly slice radish for texture and color and sprinkle with maldon salt/flaky sea salt and a little more cilantro.
