Smashed Jalapeno Avocado Toast with Poached Egg & Roasted Tomatoes

Name: Smashed Jalapeno Avocado Toast with Poached Egg & Roasted Tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 150g (approximately) tomatoes, on the vine; 1/2 rapeseed oil; Sea salt &amp; cracked black pepper; Dash of white wine vinegar; 2 large free-range quality eggs; 2 thick-cut sourdough slices; 1 large, ripe avocado; 1 heaped tbsp Single Variety Jalapeno Jam

Oh, this one. This one has become a bit of a weekend ritual in our house! Avocado toast has had its moment... its many, many moments - but I think there's still so much joy to be found in a really good one, done properly. And this version? It's got a little something extra.

The Jalapeño Jam is the thing that makes it. I might be biased, but there's something about the sweet heat of it stirred through smashed avocado that just works. And I think once you try it too, you won't go back!

This recipe comes from our brilliant Helen, who has such a knack for taking something familiar and making it feel fresh and exciting again.

It's a proper treat without being fussy or difficult. Weekend brunch, lazy lunch, or honestly breakfast for dinner - no judgement here. I hope you love it as much as we do.

Smashed Jalapeno Avocado Toast with Poached Egg & Roasted Tomatoes

Helen Upshall

Rated 5.0 stars by 1 users

Servings

2

Cook Time

20 minutes

This smashed jalapeño avocado toast with poached egg and roasted tomatoes is a vibrant, flavour-packed brunch recipe that takes a café classic to the next level. Creamy smashed avocado is stirred through with Single Variety Co Jalapeño Jam for a hit of sweet heat, served on thick-cut toasted sourdough with silky poached eggs and tender oven-roasted vine tomatoes. Ready in under 20 minutes, it's the perfect easy brunch for two.

Ingredients

150g (approximately) tomatoes, on the vine
1/2 rapeseed oil
Sea salt & cracked black pepper
Dash of white wine vinegar
2 large free-range quality eggs
2 thick-cut sourdough slices
1 large, ripe avocado
1 heaped tbsp Single Variety Jalapeno Jam

Directions

First, place the tomatoes, still on the vine, in the air fryer or oven and drizzle with the oil before seasoning. Roast for 7 - 10 minutes at 170C fan/air fryer just until the tomatoes begin to blister.
Bring a pan of water to a gentle boil before adding a dash of vinegar. Turn down to a gentle simmer. Place the sourdough slices in the toaster or under the grill and toast until golden brown
Using a balloon whisk, create a whirlpool in the pan of water before carefully cracking your eggs into the centre - the gentle vortex will help to form perfect poached eggs. Allow to gently poach for 2 - 3 minutes until the whites have set, but the yolks are still runny.
In the meantime, make the smashed avocado. Cut the avocado in half, remove the stone, and scoop out the flesh into a bowl. Add the jalapeño jam and seasoning before roughly smashing until your desired consistency is achieved.
When the eggs are ready, remove from the water using a slotted spoon and carefully place on a little kitchen roll to remove any excess water before serving.
Top each slice of toast with half the avocado mixture before adding the poached eggs. Divide the roasted tomatoes between each plate and finish with a scattering for fresh coriander and a little more seasoning before serving.