With one week until Father’s Day, treat Dad at home to a lovely breakfast with this avocado soldiers recipe.
Breakfast: Avocado soldiers with maple roasted beans and baked eggs
Serves 4
- 1 Tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1/4 cup red wine vinegar
- 2 Tbsp maple syrup
- 1 tsp dried chilli flakes, plus extra to serve
- 2 tsp ground coriander
- 2 tsp smoked paprika
- Sea salt and freshly cracked black pepper
- 2 400g cans cherry tomatoes
- 400g can butter beans, drained and rinsed
- 1 cup chicken or vegetable stock
- 4 eggs
- 1/2 cup finely grated parmesan, plus extra to serve
- 2 ripe Delcado avocados
- 4 thick slices white bread, toasted till golden
Heat oil in a large, deep oven proof frying pan over medium-high heat. Add garlic and onion and cook for 4-5 minutes or until softened.
Add vinegar, maple syrup, chilli, coriander, paprika, salt and pepper, and cook for another minute.
Stir in the tomatoes, beans and stock. Allow to cook for 8-10 minutes or until sauce has thickened and tomatoes have broken down.
Crack the eggs into the pan and sprinkle with parmesan. Bake for 15 minutes or until eggs are set. Cover and set aside to keep warm.
Place the Delcado avocados in a bowl and season with salt and pepper. Mash to a rough consistency using a fork.
Spread the avocado mixture generously over the toast slices and cut into soldiers. Serve the Delcado soldiers with the baked eggs and extra parmesan.
Recipe and image courtesy of Delcado Avocados; delcado.com.au
For more Father’s Day recipes to spoil Dad:
