How to make avocado toast with feta and soft-boiled egg by Jonnie Boer of De Librije***
Sometimes, the greatest pleasures are found in the simplest things. Take a generously topped avocado toast. It’s already a delicious and filling dish for breakfast or lunch, but did you know you can elevate this classic to Michelin-star level in no time?
Michelin-starred chef Jonnie Boer of De Librije*** developed the perfect blend together with Euroma: Avocado & Toast topping by Jonnie Boer. It was specially created to give savoury breakfast and lunch dishes a subtle, spicy boost. It gives your dish that extra kick without overpowering it. Sprinkle on a little and voilà: you have a star-worthy dish.
Making Jonnie’s avocado toast
- Cut the feta into cubes and place in a jar together with the oregano, the zest of half a lemon and the 2 whole garlic cloves (crushed). Pour in enough olive oil to cover the feta.
- Bring a pan of water to the boil. Carefully lower the eggs into the boiling water and cook for 6 ½ minutes. Rinse well with cold water to stop the cooking process.
- Meanwhile, mash the avocados and the Avocado & Toast seasoning in a bowl. Mix with the diced tomatoes and season with a pinch of salt if desired.
- Top the toast with the mashed avocado and serve with some of the marinated feta and a boiled egg.
Avocado & Toast topping
As well as avocado on toast, this blend also works perfectly over: fried or grilled vegetables, egg salads or scrambled eggs, and toasted sandwiches with hummus or labneh. You can buy this special blend at Albert Heijn and Jumbo, among others. A jar costs €3.29.
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