Aromatic New Zealand Breakfast: Kiwifruit Avocado Smashed Toast with Poached Eggs and Wild Mushrooms

Allergens

None, if using gluten-free sourdough bread

Ingredients

• 2 slices of sourdough bread
• 1 ripe avocado
• 4 kiwifruits
• 8 wild mushrooms (such as shiitake or porcini)
• 4 large eggs
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. a. Begin by preparing the wild mushrooms. Clean them thoroughly under running water, then slice them thinly. b. In a large pan over medium heat, melt 1 tablespoon of butter and add the olive oil. Once hot, sauté the sliced mushrooms for 3 4 minutes or until they are golden brown and tender. Season with salt and pepper to taste, then transfer them onto a plate. c. Preheat your oven to 350°F (180°C). Place the sourdough slices on a baking sheet and toast them in the oven for 4 5 minutes or until they are golden brown. Remove from the oven and set aside. d. Cut the kiwifruits in half and scoop out the flesh, then mash it in a bowl with the avocado, adding salt and pepper to taste. e. Poach the eggs by filling a shallow pan with water and bringing it to a simmer. Crack each egg into a small bowl, then gently slip it into the simmering water. Cook for 2 3 minutes or until the whites are set but the yolks remain runny. f. Assemble the dish by spreading the mashed kiwifruit and avocado mixture onto the toasted sourdough slices, then top them with a generous portion of sautéed mushrooms. Carefully place one poached egg on each slice, allowing the yolk to ooze out and mix with the fruit and avocado. g. Season with additional salt and pepper if desired, and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish is truly unique to New Zealand cuisine, making it a delightful culinary experience for anyone who tries it.

Notes

This dish is well-suited for a weekend brunch or special occasion breakfast.