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Antoni Porowski's Aussie breakfast for dinner sammie

Name: Egg on toast breakfast recipe Antoni Porowski
Yield: 2
Ingredients: 2 tablespoons olive oil; 4 large eggs; 4 slices rustic country loaf or sourdough bread, toasted; 2 tablespoons unsalted butter, softened; 1 to 2 teaspoons Vegemite or Marmite (more for the pros!); 1 avocado, halved, stoned, peeled and thinly sliced; 150g microgreens, lamb's lettuce or baby greens; ½ teaspoon red chilli flakes; Flaky sea salt, such as Maldon, or kosher salt

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https://healthimprovements.info/recipes/egg-toast-breakfast-recipe-antoni-porowski/vum5ftxb — Aussie Breakfast for Dinner Sammie

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by Antoni Porowski

Sep 19, 2019

"This egg sammie may look like any other egg sandwich out there, but it's got a special something that makes it extra-delicious and very Aussie: Vegemite. A thick dark-brown yeast paste that's packed with nutrients ('for vitality', the packet says, and many doctors agree it's one of the world's richest sources of B vitamins and more), the umami spread is an Aussie toast classic that also finds its way into many other dishes. Its salty, malty and slightly meat-smoky notes balance the richness of the avocado and eggs here, while seasoning the dish with a flavour that's at once familiar (the salty part) and unique (the meaty-malty part). Quick, easy, super-satisfying and healthy, this sammie is both breakfast and dinner in my home." This is an edited extract from ‘Antoni in the Kitchen by Antoni Porowski is published by Bluebird, RRP$39.99 and is available from all good bookstores’.

2 tablespoons olive oil
4 large eggs
4 slices rustic country loaf or sourdough bread, toasted
2 tablespoons unsalted butter, softened
1 to 2 teaspoons Vegemite or Marmite (more for the pros!)
1 avocado, halved, stoned, peeled and thinly sliced
150g microgreens, lamb's lettuce or baby greens
½ teaspoon red chilli flakes
Flaky sea salt, such as Maldon, or kosher salt

Method

1.

Heat the oil in a large non-stick frying pan over medium-high heat until very hot but not smoking. One at a time, crack the eggs into the frying pan. Cook until the oil begins to pop and bubble at the edges of the eggs, 3 to 4 minutes. Reduce the heat to low, cover the frying pan, and continue cooking until the whites are fully set and the edges are golden brown, about 1 ½ minutes more.
2.

Meanwhile, smear the toast with the butter and then the Vegemite or Marmite. Top with the avocado and then the greens.
3.

Top the sandwiches with the warm fried eggs and, using the tines of a fork, scrape the egg yolks a bit, just until they start to run. Sprinkle with the red chilli flakes and salt. Serve immediately.