Jul 17 2026
Restaurants›Guglhupf Restaurant›Smashed Avocado Benedict* Recipe

Smashed Avocado Benedict* Recipe

Inspired by Guglhupf Restaurant
Time45m
Serves4

w/ little tomatoes, grilled summer squash, farro, crispy chickpeas, basil-tahini vinaigrette

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Ingredients

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Avocado Benedict

Method

Preparation

  1. 1

    Cook the farro

    In a medium pot, bring 3 cups of water to a boil. Add 1 cup of farro, reduce heat and simmer for 20-25 minutes until tender. Drain and set aside.

  2. 2

    Prepare the chickpeas

    Drain and rinse the canned chickpeas. In a pan, heat a tablespoon of olive oil over medium heat, add the chickpeas, season with salt and pepper, and cook until crispy, about 5-7 minutes. Set aside.

  3. 3

    Grill the summer squash

    Slice the summer squash into rounds, brush with olive oil, and grill until tender and charred, about 3-4 minutes per side. Set aside.

  4. 4

    Make the basil-tahini vinaigrette

    In a blender, combine tahini, lemon juice, olive oil, fresh basil, salt, and pepper. Blend until smooth, adjusting with water if too thick.

  5. 5

    Poach the eggs

    In a pot of simmering water, gently crack the eggs and poach for 3-4 minutes until the whites are set and yolks are still runny. Remove with a slotted spoon.

Assembly

  1. 6

    Assemble the dish

    On a plate, layer the cooked farro, grilled summer squash, and mashed avocados (seasoned with salt and pepper). Top with crispy chickpeas and a poached egg. Drizzle with the basil-tahini vinaigrette and garnish with little tomatoes.

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