Scrambled Eggs and Smashed Avo on Toast

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum line. Set the temperature to 170°F for 20min for Soft & Creamy and 185°F for 20min for Firm & Silky, using Manual Cooking from the main menu and press Start.

• 2

  Place the eggs, butter, cream, milk and ½ teaspoon salt in a large bowl and whisk to combine. Pour the mixture into a large microwave-safe, zipper-lock freezer bag and partially seal. Refrigerate until required.

  Tip: To make this easier, place the zipper-lock freezer bag in a liquid measuring cup or bowl.
• 3

  Once prompted that the water bath has preheated, carefully lower the bag into the water. Use a spatula to push the bag down, removing the excess air and ensuring the bag does not float and seal. When 10 minutes remains on the sous vide timer, remove the bag from the water and lay it flat on a dish towel. Use your fingers to agitate the bag, ensuring the contents are thoroughly mixed. Return the bag to the water and continue cooking. 

• 4

  Halve the avocado, scoop the flesh into a small bowl and mash with the back of a fork. Add the lime juice and remaining ¼ teaspoon salt and mix to combine.

• 5

  Toast the sourdough until golden, then spread with butter. Spread the avocado onto the sourdough.

• 6

  When the timer signals that the eggs are done, carefully remove the bag from the water. Transfer the scrambled eggs to a large bowl and lightly fold to loosen.

• 7

  Spoon the scrambled eggs over the avocado. Sprinkle with sea salt and pepper to serve.