Avocado Prep Made Better With OXO – From toast toppings to desserts and smoothies, the versatile avocado is often touted as a health food.
The avocado, or Persea Americana, is a fruit that belongs to the family of Lauraceae; a group that also includes members such as cinnamon and laurel.
When browsing through the supermarket, you may notice there are many varieties of avocados, ranging in size, colour, and texture. All are native to tropical climates and when harvested, the flesh softens to a creamy, buttery texture, with a mild flavour that has become extremely popular in everything from dips to desserts.
Women Talking prepares a simple, nutritious breakfast with a handy kitchen tool from our friends at OXO. The 3-in-1 Avocado Slicer is quick and simple to prep avocadoes quickly, just split, pit, and slice the green fruit safely and easily with this convenient tool.
The serrated blade easily cuts through avocado skin to split the fruit without being sharp to the touch.
The patented stainless-steel pitter removes the pit with one quick twist; you can then push it out of the tool through the small hole on the back. The fan blade glides through the avocado to yield even slices—no knife required.
When ready to serve, use the silicone blade to gather your mashed food from the side bowl (getting every morsel) and transfer it to your dish.
This handy tool is also dishwasher safe, making cleaning up time even faster, giving you more time to enjoy your favourite recipe.
Smashed avocado on toast with poached egg
2 tbsp white wine vinegar
1 lime, juiced
6 drops of hot pepper sauce, plus an extra to serve
Fill a large pan with water and bring to a boil; add the vinegar. Cut the gem avocados in half and scoop the creamy flesh into a bowl and discard the stone. Add half the lime juice, the hot pepper sauce, and some salt. Using the back of a spoon, roughly smash the avocado, until spreadable.
Preheat the grill to its highest setting or set a griddle pan on the hob over medium-high heat. Brush the sourdough slices with the oil on both sides and toast for 1-2 minutes on each side, or until lightly charred.
Poach the eggs in the pan of boiling water for 2-3 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on kitchen paper.
Spread the sourdough toast with the smashed avocado and divide between two plates, top each with a poached egg and season with some freshly cracked black pepper. Serve with a drizzle of hot pepper sauce if you like.