Lifestyle
Smoky avo, bacon and soft egg on crisp melba
Gently smoking the avocado with rooibos tea gives this crisp Melba toast a subtle depth that pairs perfectly with soft eggs and crispy bacon.
Avocado is usually served fresh and uncooked, but there are plenty of other ways to prepare it, including smoking it. In this recipe, rooibos tea is used to gently smoke the avocado, giving it a light, earthy flavour that pairs beautifully with crispy bacon and soft-boiled eggs. Recipe compliments of The South African Avocado Growers’ Association.
Ingredients
- 6 Rooibos tea bags
- 1 avocado, halved and stoned
- 4 slices Melba toast
- Avocado or olive oil, for drizzling
- 2 soft-boiled eggs, halved
- 60 ml crispy diced bacon
- Smoked paprika, for dusting
- Baby herbs, to garnish, optional
Method
- Preheat the oven to 90°C. Cover the tea bags with cold water and set aside for 1 minute, then drain.
- Tear open the tea bags and place the tea leaves in an ovenproof pan. Cover with a lid and heat on high for about 5 minutes, or until smoking.
- Place the smoking pan on the bottom shelf of the oven and remove the lid. Position the avocado halves on an oven rack above the smoke pan. Close the oven door and leave for 15 minutes to smoke.
- Remove the avocado, scoop out the flesh and mash until smooth.
- Spread the mashed avocado onto the Melba toast and drizzle lightly with oil.
- Top with the halved soft-boiled eggs and crispy bacon.
- Dust with smoked paprika and garnish with baby herbs if using. Serve immediately.
