Smashed Avocado and Perfect Poached Eggs

By Chef Jack Ovens · 20 min

Ingredients

Instructions

1. Whisk all the chilli oil ingredients in a bowl until smooth, then adjust acidity and seasoning to taste.
2. Put the bacon in a cold pan, heat to medium and let the fat render slowly until the bacon is golden and crisp. Move the bacon to a paper towel to drain, keeping the fat in the pan.
3. Add the bread to the pan with the bacon fat and toast for 2–3 minutes per side, until golden and crisp.
4. Scoop the avocado flesh into a bowl and mash with a fork, adding lemon juice, a pinch of salt and cracked pepper. Leave it slightly chunky.
5. Bring a saucepan of water to a gentle simmer, optionally add a splash of vinegar, then stir to make a vortex. Crack each egg into a small bowl and slide it gently into the water. Poach for about 2 1/2 minutes for runny yolks, lift out with a slotted spoon and drain briefly on a paper towel.
6. Spread the avocado evenly over the toast, top each slice with a poached egg, crumble the bacon over, drizzle with chilli oil and dust with paprika, cayenne or sumac.
7. Serve immediately while hot.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicEggGingerLemonBreadBaconAvocadoSourdough bread