Breakfast, Vegetarian

Avocado Eggs

Cooking method:

Standard
  • Prep time: 5 mins
  • Total time: 20 mins
  • Skill easy
  • Serves 2 people

Avocado Eggs

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Ingredients

  • 2 slices sourdough bread
  • 1 large ripe avocado (cut in half, pit removed)
  • 2 large eggs
  • For seasoning sea salt and pepper

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Place reversible rack in the pot, making sure rack is in the higher position. Close the crisping lid. Preheat by selecting GRILL and setting TIME to 5 minutes. Select START/STOP to begin. After 5 minutes, place the bread on the rack. Select GRILL and set time to 4 minutes. Flip the bread halfway through cooking to toast both sides. Transfer to plates.

  • Step 2

    Scoop out a portion of the avocado halves around where the pit was, creating wells large enough to accommodate the eggs (larger than you think you’ll need). Spread scooped-out avocado flesh onto toast if desired. Season with salt and pepper to taste.

  • Step 3

    Place avocado halves, flesh side up, on aluminium foil. Place on rack in the pot, making sure rack is in the lower position, then crack one egg into the well of each avocado. Season with salt and pepper.

  • Step 4

    Close the crisping lid. Select ROAST, set temperature to 190°C, and set time to 10 minutes. Select START/STOP to begin. Cook until the egg white is fully set and yolk is cooked to desired consistency. Serve with prepared toast.