So, I did it. I caved in and I made an avo toast recipe, yes, if there’s such a thing for such a simple dish. But seriously though, this one is taaaasty. Since we want to keep it simple, you gotta pack some ingredients with bold flavours, cue: rosemary. I always forget how much I love rosemary until I buy a bunch and make everything rosemary infused. For this recipe I made a chimichurry with it which combines super fresh parsley, lemon juice, serrano chilli for a nice hot kick, and good olive oil. Of course, this wouldn’t be complete if you don’t put an egg on it! A poached egg, nonetheless – creamy, oozy, and delicious. BTW I am starved as I write this post so I literally just dripped some saliva on my keyboard haha, sexy!
Ok, grab a nice loaf of rustic bread, some ripe avos, and a few other ingredients and make this for brunch!
Full recipe after the jump
Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, & A Poached Egg
Serves 2 people
-2 handfuls fresh parsley
-1 handful fresh cilantro
-1 tablespoon rosemary, chopped
-1 lemon: zest + juice
-1 small glove of garlic
-1/2 serrano chilli (use the whole chilli if you like it very hot)
-1/4 cup good olive oil
-1 teaspoon salt and 1 teaspoon of cracked pepper
For the rest of the toast
-1 loaf rustic bread of your choice
-2 ripe avocados
-1 handful chives, chopped
-Sea salt and pepper to season
1. Place all the chimichurri ingredients in a food processor or blender and pulse a few times until it has the texture of pesto. Taste and adjust seasoning if needed (I usually add a bit more lemon juice)
2. Poach the eggs and set aside. Slice the bread, toast it (add butter after if you want but I keep mine dry). Cut the avocados and slice them, place them on the bread.
3. Spoon some of the chimichurri on top of the avocado, then add the egg, top with chives and season with salt and pepper.
You can drizzle some extra olive oil too if you want, but it should be good enough with the chimichurri.