Smashed avocado, poached eggs, chilli.
Ingredients
1/2 Large hass avocado, diced & smashed to order
1g Chives, finely chopped
1g Coriander, picked (5 leaves)
5g Olive oil
1g Maldon sea salt
1g Black pepper, coarse ground
1x Sourdough, toasted
3g Radish (5 pieces thinly shaved and stored in ice) note: this needs to be done fresh each morning and stored in ice so they curl
2g Togarashi seasoning
2x Poached st ewe’s eggs
1g Mixed micro cress
Packaging.
1x Large white take away box, product code AM070
1x Pink Grind carrier bag, product code FN01GRD
MOP
- Mix the first set of ingredients together in a mixing bowl and ensure not to over smash the avocado
- Place the avocado mix on to the toasted sourdough and top with half of the togarashi seasoning
- Place the 5 pieces of radish on top of the avocado
- Place the poached eggs on top of the avocado and radish and season with maldon sea salt, black pepper and the some togarashi seasoning
- Finish the smashed avocado with a lemon wedge to the side and a few leaves of mixed cress
Togarashi seasoning.
Ingredients
19g Togarashi spice
38g Flaked red chilli
6g Nori sheets, blended until small flakes
MOP
- Mix all ingredients together thoroughly and store in a sealed dry container at room temperature.
Waiters Notes
Smashed avocado on toast with poached eggs, togarashi chilli flakes and shaved radish
Allergies Eggs, Gluten