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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, November 25, 2014

Avocado Smash, Prosciutto and Poached Eggs on Toast by Steven Dolby

















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(Serves 2 people)

AVOCADO SMASH

1/2 Medium onion (thinly sliced)
1 Tbsp olive oil
Salt (pinch)
1 Avocado
2 Tsp fresh lime juice
Small handful cilantro (roughly chopped)
Salt (to taste)
Ground black pepper (to taste)

OTHER INGREDIENTS

1 Ciabatta roll (cut in half)
2 Slices prosciutto
2 Eggs
Chili (finely diced)

Directions
MAKING

For Avocado Smash:

1. Place a pan on flame, pour olive oil, and add onion, followed by a pinch of salt. Stir and cook until golden brown and soft. Transfer to a bowl and set aside to cool.

2. In mortar and pestle, add avocado and lime juice. Smash lightly. Add cilantro and fried onion.

3. Season with salt and pepper to taste. Mix well and set aside.

For Poached Egg:

4. Add a small amount of vinegar to the water in saucepan, bring to a boil and gently simmer.

5. With a whisk make a well in the water as shown in the video and add the egg. This will help it hold its shape. Cook for 3-4 minutes.

For Toasted Bread and Prosciutto:

6. Drizzle olive oil over bread halves and place on a hot grill pan. Toast until golden brown. Set aside.

7. In the same grill pan, place the prosciutto slices and cook for 2 minutes or until crisp.

FINALIZING

8. Spread avocado smash on the bread slice, top it with prosciutto and poached egg. Sprinkle ground pepper and chili.

SERVING

9. Serve with some hot sauce and enjoy!


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© STEVEN DOLBY


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