Avocado Local Sausage Danish Open

Steps

How to make it

Prep 18 min · Cook 14 min

1. Slice 2 Danish pastries crosswise; butter the cut sides and bake at 180°C / 350°F 5–7 minutes until golden and lightly crisp.
2. Score 140 g sausage in a few places; in a skillet over medium-low heat, sear 6–8 minutes, turning often, until golden outside and cooked through; slice on a bias and set aside.
3. Pit and thinly slice 1 avocado; in a small bowl, whisk 1 tbsp olive oil, 1/3 tsp sea salt, 1/4 tsp cracked black pepper, and 1/2 tsp chili powder into a seasoned oil.
4. Bring a saucepan of water to a boil with a splash of vinegar; reduce to low, stir a whirlpool, crack in 2 eggs, and poach about 3 minutes until whites set and yolks runny.
5. Brush half the seasoned oil on toasted Danish; layer avocado and sausage slices.
6. Top with 2 poached eggs, drizzle remaining seasoned oil, and serve hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins