Recipe courtesy of Franco Noriega
Avocado Toast with Perfect Poached Egg on Top
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 723
- Total Fat
- 66
- Saturated Fat
- 11
- Carbohydrates
- 23
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 209
- Sodium
- 542
- Total: 40 min
- Active: 35 min
Ingredients
Aioli:
1/2 cup mayonnaise
1 tablespoon lemon juice plus zest of 1 lemon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Avocado Toast:
2 large eggs
1 small avocado
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Crushed red pepper flakes, to garnish, optional
2 thick-cut slices whole grain bread, toasted
2 teaspoons extra-virgin olive oil, optional
Flaky sea salt, to garnish
Directions
- For the aioli: In a small bowl, combine the mayonnaise, lemon juice, smoked paprika, cayenne, cumin, garlic, salt and black pepper. Mix well until all the ingredients are fully incorporated.
- Add the parsley and lemon zest to the mixture and stir to combine. Taste and adjust the seasonings. Allow the aioli to sit in the refrigerator for at least 10 minutes or up to 2 hours before serving to allow the flavors to meld together.
- For the avocado toast: Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Crack the eggs into separate small bowls or ramekins. Create a gentle whirlpool in the simmering water by stirring it with a spoon.
- Carefully slide one egg into the center of the whirlpool, allowing the swirling water to help shape the egg. Let the egg cook, undisturbed, for 3 to 4 minutes for a soft poached egg or 5 to 6 minutes for a firmer yolk.
- Using a slotted spoon, gently remove the poached egg from the water, allowing any excess water to drain. Repeat with the remaining egg.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until you achieve a creamy consistency. Add the lemon juice, salt, black pepper and red pepper flakes, if using, and mix well.
- Spread the aioli on the toasted bread and top with the avocado mash and poached egg. Drizzle with the olive oil, if desired, then sprinkle with flaky sea salt.