Aussie Avo Toast & Spicy Hash Browns with Poached Eggs

S5 E23 | Reliving My WWE Choke Slam Debut with Grayson Waller + Austin Theory | Something's Burning

WWE stars Grayson Waller and Austin Theory stop by the kitchen for a recap of my WWE Monday Night Raw choke slam moment. We cook up a traditional Australian brekkie with avo toast and hash browns, talk Aussie women, wrestler diets, and the reason Emily Sears and I blocked each other.

Aussie Avo Toast

Ingredients:

  • 1 sourdough boule or loaf, sliced thick
  • 2 ripe avocados
  • 1 stick unsalted butter, softened
  • 1 jar Vegemite
  • 2 limes
  • Chili powder
  • Tajin to taste
  • Salt and pepper to taste
  • Dill sprigs for garnish

Steps:

  1. Halve avocados, remove pits and skins, and thinly slice diagonally. Fan out slices and drizzle with lime juice, then sprinkle with salt.
  2. Toast sourdough slices under a broiler or in a toaster until golden brown.
  3. Butter each slice generously. On two slices, smear a small amount of Vegemite over the butter.
  4. Top each slice with fanned avocado. On the two non-Vegemite slices, add more lime juice, zest, Tajin, chili powder, salt, and dill.

Spicy Hash Browns with Poached Eggs, Speck & Arugula

Toppings:

  • 8 large brown eggs
  • White vinegar
  • 4–6 cups arugula
  • 2 spring onions, finely sliced
  • 2 lemons (juice + zest)
  • Extra virgin olive oil
  • 6 oz speck, sliced
  • 6 oz prosciutto

Creamy Chipotle Dressing:

  • ½ cup mayonnaise
  • 2 tsp lime juice
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 1–3 tbsp adobo sauce (from chipotles in adobo)
  • 1 tbsp water

Hash Browns:

  • 2 cups russet potatoes, grated and squeezed
  • ¼ cup yellow onion, grated
  • 1 cup gruyere cheese, shredded
  • 1 clove garlic, minced
  • 1 tbsp all-purpose flour
  • 3 tbsp olive oil
  • 2 tbsp butter
  • Salt and pepper

Steps:

  1. Prepare chipotle dressing by whisking together mayo, lime juice, paprika, water, and salt. Add adobo sauce (and chipotle if desired) to taste. Chill in fridge.
  2. Toss arugula and spring onions with olive oil, lemon juice, lemon zest, salt, and pepper. Set aside.
  3. Grate and rinse potatoes under cold water, then squeeze dry. Do the same for onion.
  4. Combine grated potatoes, onion, garlic, cheese, flour, salt, and pepper in a bowl.
  5. Heat olive oil and butter in a skillet over medium heat. Form patties with ½ cup of the mixture and cook 4–5 minutes per side until golden. Keep warm in 170°F oven.
  6. Poach eggs in simmering water with vinegar until whites are set and yolks are runny. Remove with slotted spoon.
  7. Plate hash browns with arugula salad, sliced speck and prosciutto, poached eggs, and a drizzle of chipotle dressing.
Watch the Episode