Avocado Toast with Poached Eggs & Fresh Herbs
20min
25min
4
616
Chef's Note
For perfectly poached eggs, use the freshest eggs possible and add vinegar to the water to help the whites coagulate quickly. If you're serving a crowd, you can poach the eggs ahead of time and reheat them by placing in warm water for 30 seconds just before serving.
Tags
Ingredients
8 slices sourdough bread
3 large ripe avocados
8 large eggs
2 tablespoons white vinegar
1/4 cup fresh dill
3 tablespoons fresh chives
3 tablespoons fresh parsley
1 medium lemon
1 cup cherry tomatoes
2 tablespoons extra virgin olive oil
1/2 cup feta cheese
1 teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon black pepper
2 medium garlic clove
1 cup microgreens
Instructions
- 1
Fill a deep skillet or pot with about 3 inches of water. Add 2 tablespoons of white vinegar and bring to a gentle simmer.
- 2
While water is heating, slice 3 large avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- 3
Mince 2 garlic cloves and add to the avocado. Squeeze juice from 1 medium lemon into the bowl.
- 4
Add 1/2 teaspoon of sea salt and 1/2 teaspoon of black pepper to the avocado mixture. Mash with a fork until desired consistency, leaving some chunks for texture.
- 5
Finely chop 3 tablespoons of chives, 3 tablespoons of parsley, and 2 tablespoons of the fresh dill (reserve the rest for garnish). Add half of these herbs to the avocado mixture and stir to combine.
- 6
Slice 1 cup of cherry tomatoes in half and set aside.
- 7
Toast 8 slices of sourdough bread until golden brown and crisp.
- 8
To poach the eggs, crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide one egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel. Repeat with remaining eggs.
- 9
Spread the avocado mixture evenly over each slice of toast.
- 10
Top each toast with 2 poached eggs.
- 11
Sprinkle the remaining fresh herbs over the eggs and toast.
- 12
Arrange the halved cherry tomatoes around the eggs.
- 13
Crumble 1/2 cup of feta cheese over the toasts.
- 14
Drizzle 2 tablespoons of extra virgin olive oil over everything.
- 15
Season with remaining 1/2 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1 teaspoon of red pepper flakes.
- 16
Garnish with 1 cup of microgreens and the remaining fresh dill.
- 17
Serve immediately while the toast is still crisp and the eggs are warm.
Nutrition Information (per serving)
616
46g
62g
21g
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