Recipe: Narit Kimsat’s Avocado and Goat’s Cheese Sourdough Rye Toast With Jammy Egg

At Yang Thai, Narit Kimsat is a master of chicken, serving flame-roasted chook inspired by his Thai heritage from lunch through dinner.

In the morning, he takes a simpler approach, turning to a vegetarian breakfast that’s been his go-to for more than a decade, inspired by the classic Aussie cafe fare he cooked earlier in his career in Canberra.

“It’s one of my favourite quick breakfasts I make at home,” he says.

Before a long day at the restaurant or dining out with friends, he leans towards simple, balanced ingredients – building this dish on a slice of Abbott’s Bakery Sourdough Rye, which forms the base of this dish.

Rather than toasting the bread with butter, he spreads it with a mix of mashed avocado and goat’s cheese. He amps up the fibre by pairing it with quinoa, a wholegrain carb he transforms into a tabouli-style salad with tomato, cucumber, red onion and herbs. 

“I either cut the vegetables fresh or prep them the night before, so I just have to toast the bread and mix it up,” he says.

It’s finished with a six-minute egg – whites set, yolk still jammy. Kimsat says you can prepare a batch in advance to have on hand throughout the week. While the toppings can shift depending on what’s available, he keeps the base consistent.

Narit Kimsat’s avocado and goat’s cheese rye toast with jammy egg

Makes 1 serving

Preparation time: 15 minutes

Cooking time: 6 minutes

Ingredients

1 free-range egg

1 cup of quinoa

1 avocado

100g goat’s cheese

1 cucumber, diced

1 tomato, diced

1 red onion, diced

Chopped herbs (dill, parsley or mint)

Extra-virgin olive oil

Cracked black pepper

2 slices of toasted Abbott’s Bakery Sourdough Rye

A wedge of lemon

Method

Put on a pot of water. Then bring it to a boil. Add your egg and cook for 6 minutes. Place the egg into an ice bath to cool down and stop the egg from cooking, then peel the egg and set it aside.

Add a cup of washed quinoa and 1½ cups of water to a pot and bring to a boil. Reduce the heat to very low and cover with a lid. Simmer quinoa over a low heat for 15 minutes or until all the water has absorbed, then turn off the heat. Rest the quinoa for 10 minutes, then fluff with a fork before serving.

Mash avocado and goat’s cheese together and season with a pinch of salt.

Add diced cucumber, tomato and red onion to a mixing bowl with chopped herbs and quinoa. Mix and dress with olive oil, and pepper.

To assemble, place toast onto a plate, spread the avocado and goat’s cheese mixture onto the toast, and spoon quinoa mix all over. Cut the egg in half and place on top of the quinoa mix. Finish with a drizzle of olive oil and a lemon wedge.

This article is produced by Broadsheet in partnership with Abbott’s Bakery.