Description
Elevate your breakfast game with this Avocado toast with poached egg creation that combines creamy avocado, artisanal bread, and perfectly poached eggs!
Ingredients
Scale
For the Avocado Base:
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- 2 ripe avocados, medium-sized
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- 2 thick slices of sourdough bread
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- 2 fresh eggs
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- 1 lemon, juiced
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- 2 tablespoons extra virgin olive oil
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- 1 tablespoon white vinegar (for poaching)
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- ¼ cup fresh microgreens
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- 2 radishes, thinly sliced
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- 1 tablespoon za’atar seasoning
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- Sea salt and freshly ground black pepper to taste
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- Chili oil for drizzling (optional)
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- Crumbled feta cheese (optional)
Instructions
1. Prep the Water for Poaching:
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- Fill a saucepan with about 3 inches of water.
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- Add white vinegar and bring to a gentle simmer.
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- Create a gentle whirlpool in the water.
2. Prepare the Avocado Spread:
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- Halve and pit the avocados.
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- Mash in a bowl with lemon juice, salt, and pepper.
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- Add half the olive oil and mix until smooth but still slightly chunky.
3. Toast the Bread:
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- Slice sourdough to desired thickness.
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- Toast until golden brown.
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- Brush with remaining olive oil while warm.
4. Poach the Eggs:
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- Crack each egg into a small bowl.
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- Using the whirlpool method, gently slide eggs into water.
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- Cook for 3 minutes for runny yolks.
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- Remove with a slotted spoon and drain on paper towels.
5. Assembly:
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- Spread avocado mixture on toasted bread.
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- Top with poached egg.
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- Sprinkle with za’atar seasoning.
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- Add microgreens and radish slices.
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- Drizzle with chili oil if desired.
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- Add optional crumbled feta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 2g
- Sodium: 29.4 mg
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 6.3 mg