Creamy Kiwi Avocado Smash on Toasted Brioche with Prosciutto – A Mouthwatering New Zealand Brunch Recipe!

Allergens

Eggs, Wheat (gluten in brioche), Dairy (feta cheese)

Ingredients

• 4 large ripe avocados
• 1/2 cup freshly squeezed lemon juice
• Salt and pepper, to taste
• 8 slices brioche bread
• 8 thin slices prosciutto
• 2 cups baby spinach
• 4 large free
• range eggs
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped cherry tomatoes
• 1/4 cup fresh basil leaves
• Olive oil, for cooking and drizzling

Instructions

1. Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocado with a fork until creamy, then mix in lemon juice, salt, and pepper to taste. Set aside.
2. Heat a non stick skillet over medium heat. Add a drizzle of olive oil and crack the eggs individually into the pan. Cook to your desired preference (runny yolk recommended for this dish).
3. While the eggs are cooking, toast the brioche slices in a toaster or oven until golden brown.
4. Assemble the dish by spreading a generous layer of avocado smash on each piece of toasted brioche. Layer prosciutto slices over the avocado, followed by baby spinach leaves and crumbled feta cheese. Top with a perfectly cooked egg and finish it off with chopped cherry tomatoes and fresh basil leaves.

Chef’s Insight

To elevate the creaminess of this dish, try using brioche that is slightly stale, as it will soak up the avocado smash even better.

Notes

Adjust the seasoning to your preference, adding more salt and pepper if needed. For a spicier kick, sprinkle some crushed red pepper flakes on top.