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Smashed avocado with curried butter

Name: Smashed avocado with curried butter
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Australian recipes
Ingredients: 4 thick slices sourdough or dark rye bread; 2 ripe avocados; 2 tbsp lemon juice; 1 tbsp olive oil; Good splash white wine vinegar; 4 medium or large free-range eggs (see tips); 1 tsp mild curry powder; 4 tbsp butter; Mustard cress or coriander leaves to serve

By: Kitchen Trinity/The Taverne Agency

Published: 8 Feb 21
Updated: 18 Mar 24

Turn the flavour factor up to 11 at your next weekend brunch with this avocado and poached egg recipe topped with curried butter.

Or, add streaky bacon and fresh herbs to your avo, egg and toast combo.

Easy
February 2021

Test kitchen approved

Serves 4
Hands-on time 25 min

Turn the flavour factor up to 11 at your next weekend brunch with this avocado and poached egg recipe topped with curried butter.

Or, add streaky bacon and fresh herbs to your avo, egg and toast combo.

Vegetarian recipes

Nutrition: per serving

Calories: 485kcals
Fat: 35.7g (12.9g saturated)
Protein: 13.2g
Carbohydrates: 25.2g (1g sugars)
Fibre: 5.2g
Salt: 0.7g

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Ingredients

4 thick slices sourdough or dark rye bread
2 ripe avocados
2 tbsp lemon juice
1 tbsp olive oil
Good splash white wine vinegar
4 medium or large free-range eggs (see tips)
1 tsp mild curry powder
4 tbsp butter
Mustard cress or coriander leaves to serve

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Method

Toast the bread slices in a griddle pan or toaster. Using a spoon, scoop the avocado flesh out of the skins into a bowl. Add the lemon juice and olive oil and coarsely mash with a fork. Season with salt and pepper.
Put 1½ litres water in a large pan with the vinegar and bring to the boil. Crack an egg into a cup, stir the simmering water with a spoon to create a whirlpool, then slowly slide the egg into the water, using a spoon to fold the white around the yolk if needed. Simmer gently for 2-4 minutes depending on how you like your eggs cooked. Remove the egg with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
Meanwhile, toast the curry powder in a small pan until it smells fragrant. Add the butter and swirl until melted and combined. Season with salt.

Spread the avocado on the toast. Top each slice with an egg, then pour over some curried butter. Scatter with mustard cress or herbs and eat straightaway.

Recipe from February 2021 Issue

Nutrition

Nutrition: per serving

Calories: 485kcals
Fat: 35.7g (12.9g saturated)
Protein: 13.2g
Carbohydrates: 25.2g (1g sugars)
Fibre: 5.2g
Salt: 0.7g

delicious. tips

Chill the eggs to help the whites stay together as you poach them.
Avos are notoriously tricky to catch at the moment of perfect ripeness – one day hard, the next over-ripe and discolouring inside – but innovations in controlling the ripening mean many are now sold as ‘ready to eat’. If ripening at home, check for ripeness by pulling the stem – it should come away easily to reveal green flesh.