Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Rosemary Shrager’s Soft-boiled Eggs with Chimichurri and Avocado on Ciabatta

Master the perfect avocado and eggs on toast with Rosemary Shrager's quick and easy breakfast recipe, with the addition of chimichurri sauce for added flavour.

From the book


Everyone seems to love crushed avocado and this is my favourite way of serving it. I like avocado with something quite spicy, so I think chimichurri – a classic South American herby sauce – is perfect. This combination just works and it’s delicious.

Read more Read less


2 avocados, peeled and stoned
zest and juice of 1 lime
3 tbsp olive oil
1 ciabatta loaf
1 garlic clove, peeled and finely chopped
4 large eggs (at room temperature)
fine sea salt and black pepper
For the chimichurri sauce:
2 long fresh red chillies, seeded and finely chopped
3 garlic cloves, peeled and finely chopped
2 large handfuls curly parsley, leaves only, chopped
4 heaped tsp dried oregano
2 tsp flaked sea salt
5 tbsp red wine vinegar
extra virgin olive oil

Don't miss our spring eBook sale!


1 Start by making the chimichurri sauce. Place the chopped chillies in a bowl and add the remaining ingredients, plus 5 tablespoons of cold water. Stir until well combined, then set aside. I do like the texture of the handmade sauce, but if you are short of time, you can roughly chop the chillies, garlic and herbs in a food processor. Add the salt, vinegar, oil and water, and pulse – don't overwork the mixture or you will end up with a mush.

2 Put the avocado flesh in a large bowl. Add the lime zest and juice and a tablespoon of the olive oil. Mash with the back of a fork to a rough consistency. Season with salt and pepper.

3 Preheat the grill. Cut the ciabatta in half horizontally, and slice each piece across to make 4 square pieces. Mix the garlic with the remaining olive oil and drizzle this mixture over the cut sides of the ciabatta. Toast the bread under the grill until golden brown.

4 Place a pan of water on your hob and bring it to the boil. Gently lower the eggs into the water and bring the water back up to the boil. Cook for 5½ minutes, then drain and run them under cold water until they are just cool enough to peel.

5 To serve, place the toasted ciabatta on plates and divide the crushed avocado between them. Place an egg on each piece of bread and carefully cut the egg in half, then drizzle with the chimichurri sauce. Serve at once.

Comments are closed.

More Recipes from Rosemary Shrager’s Cookery Course

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Rosemary Shrager’s Cookery Course: 150 tried & tested recipes to be a better cook

Close menu