Guac Smash Toast with Jammy Egg and Charred Corn

Method

1. Fill a 16 cm pot with enough water to cover the eggs and bring to a rolling boil on high heat. Lower the eggs straight from the fridge in on a spoon and boil for 6 min 30 sec, then move them at once into iced water for 3 min. You get firm whites and soft, jammy yolks.

   Add in this stepEggs 2

   high heat

2. Heat a 20 cm pan on medium-high heat, melt the butter and spread the drained corn in a single layer. Leave it mostly alone for 5 min so it browns in spots, sprinkle with a little salt and set aside. Popping and spitting is normal.

   Add in this stepButter 10 gSweet corn kernels (drained if canned) 80 gSalt ⅛ tsp

   medium-high heat

3. Mash the avocado in a bowl with a fork, leaving some chunks. Mix in the finely chopped red onion, the seeded and finely chopped jalapeño, the chopped cilantro, the lime juice and the rest of the salt.

   Add in this stepRipe avocados 2Red onion 20 gJalapeño ½Fresh cilantro 5 gLime ½Salt 0.4 tsp

4. Brush both sides of the bread with olive oil. Wipe out the corn pan with kitchen paper and toast the bread on medium heat for 2 min per side until golden and crisp. If it doesn't all fit, work in batches or use a toaster.

   Add in this stepSourdough or country bread, 1.5 cm slices 4Extra-virgin olive oil 1½ tbsp

   medium heat

5. Spread the guacamole thickly over the warm toast and top with the corn and crumbled feta. Peel the eggs, halve them, place on top, sprinkle with red pepper flakes and serve at once.

   Add in this stepFeta 40 gRed pepper flakes 2 pinch