Last weekend I tried Eat 17’s chorizo jam. I’ve curiously walked past it in shops before (as well as bacon jams and the sort… I was sceptical at first – sweet, salty, spicy – could be really good or the opposite, I thought. And does chorizo really need anything to change it up? Well, as it turns out I’m a fan! The combination of sweet and savoury with a hint of spice does work really well, and it’s a fantastic topper for avocado toast. If you love an avocado toast but are looking for ideas how to change it up, try the recipe below.
Chorizo Jam and Avocado Toast with poached egg
Serves up to 4 | Prep 5 minutes | Cook 6 minutes | Easy
Ingredients list below per person so you can tailor to the amount of people you are making it for.
- One jar of Eat 17 Chorizo Jam (one jar will serve up to 4 people);
- 1/2 an avocado per person;
- 1 slice sourdough per person;
- 1 egg per person;
- sliced chilli, chopped coriander or hot sauce to serve.
Boil a medium pan of water adding salt a a tablespoon of vinegar once simmering. Break each egg into a small cup. Whirl the water and drop a maximum of two eggs per time in the simmering water. Simmer the eggs for 3 minutes. Take them out to and put in the other two eggs if making more than two toasts.
Meanwhile, toast the sourdough. Slice each avocado 1/2 thinly and place on the sourdough. Spread the chorizo jam over the avocado, top each toast with a poached egg, some fresh chillies (if you like it hot), chopped coriander and a dash of hot sauce, to your liking.
Avocado and chimichurri was a new combination for me, and I wish I had met this amazing combo earlier! Chimichurri is a herb, olive oil and chili dressing/salsa which you’ll usually find paired with grilled fish or cheese. And, as it turns out, it is excellent with avocado as well. This new combination has created many new ideas in my head and this is probably not the last you’ll read about it on my blog. This recipe was from an Olive magazine (Summer 2014 Issue), slightly modified. You can make it into a breakfast treat simply by adding a poached or fried egg on top. It can also be served as a delicious lunch, accompanied by a fresh salad.
Bacon, avocado and chimichurri sandwich
Serves 2 | Prep 10 minutes | Cook 5 minutes
- 2 tbsp finely chopped parsley;
- 1 tbsp finely chopped oregano;
- ½ shallot, finely chopped;
- 1 garlic clove, crushed;
- ½ red chilli, finely chopped (optional, if you like a bit of kick);
- Extra Virgin Olive Oil;
- Red wine vinegar;
- 1 avocado, peeled and sliced;
- 4 rashers of back bacon;
- 4 slices sourdough bread, toasted.
- 2 eggs, for poaching (optional)
For the chimichurri, mix the herbs, shallot, garlic and chilli (if using) together. Add a glog of olive oil and vinegar to make a thick dressing. Season well.
Coat the avocado in the dressing. If you are serving with poached eggs, prepare them at this point. Grill the bacon until crisp.
To serve: top two of the sourdough toasts with two rashers of bacon and half the avocado mix. Top with a sourdough toast or with a poached egg. Sprinkle a little crushed chilli on top, or enjoy as it is!
Unfortunately the recipe is no longer available online, but it was taken from Olive magazine, issue Summer 2014.
This is one of my favourite breakfasts to make at home. I first discovered the combination of smashed avocado and grilled halloumi in a cafe in London, which sadly I can’t remember the name of. Avocado on toast is my go to for breakfast so I like to occasionally make it a bit more special and play around with my toppings.
This is definitely a fantastic breakfast for the avocado lover. It’s filling, full of flavour, and also vegetarian and I do hope you will enjoy it. The ingredients below are for 3-4 servings but you can easily increase/decrease the amount to adjust it for the servings you need.
Mashed avocado with grilled halloumi & poached egg on toast
Serves 3-4 | Prep & Cook time 20 minutes | Easy | Vegetarian
- 3-4 large slices good quality granary bread;
- 2 ripe avocados;
- 1 tsp smoked paprika + extra to serve;
- 1/2 – 1 tsp cayenne pepper (add more to taste if you like it spicier);
- 250g block halloumi, sliced;
- 1 tbsp cider vinegar;
- 3 eggs;
- sriracha (to serve)
For the mashed avocado. Mash the flesh of the two avocados in a small bowl and add the smoked paprika and cayenne pepper to taste. Stir well and put aside while you cook the halloumi and the eggs.
For the halloumi. Heat the grill to high. Arrange the halloumi on a tray and grill until golden brown on all sides. Turn regularly. This should take about 10 minutes.
For the poached eggs. Bring a medium pan of water to the boil. When the water is boiling, add the vinegar. Stir the water and while you are stirring it break one egg inside. This should help it hold it’s shape. Cook for 3 minutes. Remove the egg and repeat with the other two eggs.
To serve. Toast the bread lightly while you are cooking the halloumi & eggs. Spread the toasts generously with avocado, top with one or two slices of halloumi, and finally carefully press a poached egg on top. Dust with a bit more smoked paprika and squeeze a bit of sriracha on top.