Pintxo Egg & Avocado
All the ingredients for a kill or cure hangover pick me up. Fresh and packed with a little punch to bring you to your senses.
1 slice of a decent baguette, cut on the bias for maximum surface area
1 clove of garlic
1 ripe tomato
1 ripe avocado, ripe but still firm enough to slice once you’ve removed the skin and pit
Imported jarred piquillo peppers* or substitute a fresh roasted and peeled bell pepper
Spanish style olive oil, such as arbequina
1 farm fresh egg
Salt and pepper
In the oven lightly toast your bread and start the water for poaching the egg.
Slice the garlic and tomato into halves.
Peel, remove pip and slice the avocado.
Rub the bread first with ½ of the cut side of the garlic, then do the same with the tomato, squeezing it a bit to extract the juice and some flesh.
Drizzle on a bit of the olive oil.
Top with the avocado slices and the piquillo pepper.
Poach the egg according to your preferred method.
Top with the egg which should have a nice shape. Season with salt and pepper. Repeat as needed for as many pintxos as you care to make. You may want to have more than one pot simmering on the hob.
I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.
I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.