Egg in a Golden Coat with Avocado Puree

Breakfasts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Egg in a Golden Coat with Avocado Puree

Ingredients

Chocolate eggs - 5 pieces
Avocado - 1 piece
Cream 22% - 1.8 oz
Breadcrumbs - 5.3 oz
Wheat Flour - 3.5 oz
Olive Oil - 1 cup
Grated Pecorino Pepato Cheese - 1.1 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Blend avocado, cream (do not pour all the cream at once), salt, and pepper in a blender until smooth.

Step 2

Poach the eggs. Bring water to a boil, add salt and a little vinegar, then carefully release the egg from a bowl into the water and cook for 1-1.5 minutes. Remove and transfer to ice water to stop the cooking process.

Step 3

Coat the egg in flour with a pinch of salt ➡️ in beaten egg ➡️ in breadcrumbs ➡️ in egg ➡️ in breadcrumbs.

Step 4

Heat olive oil for frying to 356°F (you can check with a wooden stick; if bubbles form around it, it's ready for frying). You can fry in a small saucepan. Pour in enough oil to cover the egg.

Step 5

Carefully drop the breaded eggs into the hot oil one by one; they should turn golden, then transfer to a paper towel to absorb excess oil.

Step 6

Now make Parmesan chips. Place cheese in a circle on baking paper and microwave for 30 seconds. Remove and carefully transfer to a rolling pin to shape into a curve.

Step 7

Finally, assemble our breakfast. In a deep plate, place the avocado puree, top with the egg, and garnish with the Parmesan chip. Season with salt and pepper, and enjoy your meal.