Paleo Australian Avocado Smash with Poached Eggs & Grilled Tomatoes

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large free
• range eggs
• 2 ripe avocados
• 6 cherry tomatoes
• 1 lemon
• 1 small bunch of fresh basil
• 1 small bunch of fresh parsley
• Sea salt and black pepper, to taste
• Olive oil

Instructions

1. a. Preheat the oven to 200°F (93°C). b. Slice the cherry tomatoes in half and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 15 minutes or until tender. c. Meanwhile, prepare an ice bath to stop the eggs from cooking further once they're poached. d. In a large pot of boiling water, crack one egg into a small ramekin, then gently slide it into the water. Repeat with the remaining eggs, and cook for 3 4 minutes. e. Using a slotted spoon, carefully lift each egg from the water and place it in the ice bath to stop the cooking process. f. In a bowl, mash the avocados until creamy, then fold in the lemon juice, chopped basil, and parsley. Season with salt and pepper to taste. g. To plate, spread a generous portion of the avocado mixture onto each dish, then place two roasted cherry tomatoes on top. Carefully remove one poached egg from the ice bath, pat dry, and gently place on the avocado mixture. Repeat for the remaining servings. h. Drizzle with olive oil and serve immediately.

Chef’s Insight

The balance of flavors in this Paleo Australian brunch dish highlights the best of fresh ingredients while catering to those following the Paleo diet.

Notes

Be sure to use ripe avocados for a creamy texture and fresh cherry tomatoes for their vibrant flavor.