Avocado Toast with Poached Oakdell Eggs Recipe
Elevate your breakfast game with Chef Bryan Woolley’s delightful Avocado Toast with Poached Oakdell Eggs. This scrumptious recipe combines the creamy goodness of ripe avocados, savory shredded pork, and perfectly poached eggs. It’s a dish that will satisfy your taste buds and make your mornings brighter.
Ingredients
2 cups shredded pork
2 cups sliced mushrooms
1/2 cup sliced onion
2 cups peeled and cooked shrimp
4-6 ripe avocados
Sourdough bread slices
Poached Oakdell eggs
3 cups brown gravy
1 cup kimchi sauce
Salt and pepper to taste
Olive oil
Instructions
1
Begin by heating a large sauté pan on the stove and add just enough olive oil to coat the bottom of the pan lightly.
2
Sauté the shredded pork, mushrooms, and onions for approximately 5 minutes until the onions and mushrooms are nicely cooked.
3
While the sautéed mixture is cooking, prepare the brown gravy and set it aside.
4
To make the delicious kimchi sauce, take one Oakdell egg, 1 cup of oil, 1 tsp salt, 1 tsp sugar, and 1 tbsp of Korean Chili Paste (Gochujang). Blend these ingredients together using an immersion blender until you have a smooth sauce.
5
In a separate bowl, mash the ripe avocados and season them with a pinch of salt and pepper.
6
Toast the sourdough bread slices until they're golden brown, and then spread the creamy avocado mixture over them.
7
For the first piece of avocado toast, top it with the sautéed pork mixture, a poached Oakdell egg, and a drizzle of the prepared brown gravy.
8
On the second avocado toast, add the cooked shrimp, another poached Oakdell egg, and finish it with a drizzle of the homemade kimchi sauce.
9
To garnish, sprinkle some chopped parsley over both toasts.
10
Your Avocado Toast with Poached Oakdell Eggs is ready to enjoy!
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@chefbryanwoolley#AvocadoToast#BreakfastRecipe#DeliciousMorning#EasyCooking#EggRecipes#HealthyEating#HomemadeBreakfast#MorningDelight#SavoryToastChefBryanOakdellEggFarms
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