Avocado Toast

Servings

1-2

Prep Time

30 minutes

Cook Time

7 minutes

Category

Eggs

The key to this recipe is using a grainy bread, such as sourdough. Regular supermarket grainy bread doesn't work well in this recipe. 

Avocado Toast

Ingredients

  • About 10 cherry tomatoes
  • Olive oil, for drizzling
  • Salt, for seasoning
  • 1 ripe avocado
  • 2 green onions
  • 1 tbsp chopped cilantro
  • About 1 tbsp lime juice
  • Salt, to taste
  • 2 tbsp pesto
  • Olive oil, to thin
  • 2 slices grainy crusty sourdough bread
  • 2 eggs

Directions

  1. Preheat oven to 350°F. Place the cherry tomatoes on a small cookie sheet. Drizzle with oil and season with salt. Roast in the oven for about 5-10 minutes, until the skin just starts to split. Remove from oven to cool slightly.
  2. Using a fork mash the avocado in a small bowl. Stir in the onions, cilantro and lime juice. Add salt, to taste. Set aside.
  3. In a small bowl, stir the pesto with some oil to thin to sauce consistency.
  4. Poach the eggs in barely simmering water seasoned with 1 tsp white wine vinegar, or regular vinegar. Poach to desired doneness. Set the cooked eggs on a sheet of paper towel to drain.
  5. Toast the bread.
  6. To serve, divide the avocado mixture evenly between both slices of bread. Top with the poached egg. Arrange the cherry tomatoes on top of each slice. Drizzle with the pesto.
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