Chefman RJ25-C, Manual

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1 2
PREP TIME
20 min
COOK TIME
7 min
SKILL LEVEL
Medium
SERVINGS
4
TOTAL TIME
30 min
Avocado Toast with Egg, Asparagus, and Pickled Onions
We’ve jazzed up avocado toast with tangy pickled onions and
jammy fried eggs for a breakfast treat that’s hard to beat.
1. Halve and pit avocados. Using a spoon, scoop out flesh
and transfer to a medium bowl. Add the lime juice, salt, and
pepper, and mash with a fork to desired consistency.
2. Put the onions in a small bowl. Using a vegetable peeler,
shave the asparagus into the bowl. Add the parsley and toss
gently.
3. Set the Food Mover™ to Toast on Shade 6.
4. Place two bread slices on the entrance door. Once they’re
fully inside the unit, place the next two slices on the door.
5. While the bread is toasting, heat the butter in large nonstick
skillet over medium heat. Crack the eggs into the skillet, cover
with a lid, lower the heat to medium low, and cook until the
whites are opaque and the yolk is still runny; or cook eggs to
your desired doneness.
6. Divide the avocado among the four slices of toast. Top each
with an egg and then the asparagus and onion salad, being
careful not to crack the yolk. Season to taste with salt and
pepper and serve.
• 2 avocados
• 1 Tbsp fresh lime juice
• 1 tsp kosher salt, more to
taste
•
½
tsp freshly ground black
pepper, more to taste
•
¼
cup thinly sliced
homemade or jarred
pickled red onions
• 2 stalks asparagus, trimmed
• 2 Tbsp fresh parsley leaves
• 4 slices wholegrain or
sourdough bread
• 2 Tbsp unsalted butter
• 4 large eggs
INGREDIENTS