Avocado Egg Toast Tomato (Printable Version)
Toasted bread with mashed avocado, poached eggs, cherry tomatoes, and seasoning for a fresh breakfast.
# What You'll Need:
→ Base
01 -
2 slices bread or 1 large croissant halved or 2 small croissants trimmed
→ Topping
02 -
1 ripe avocado
03 -
1/4 teaspoon ground coriander
04 -
1/2 teaspoon freshly squeezed lime juice
05 -
Red pepper flakes, to taste
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Eggs
08 -
2 large eggs, chilled
→ Vegetables & Garnish
09 -
2 cherry tomatoes
10 -
Cilantro leaves, optional
# Step-by-Step Guide:
01 -
Toast bread slices or halved croissants until golden. If using small croissants, trim tops slightly to accommodate toppings.
02 -
Peel and pit the avocado. For sturdy bread, mash avocado directly on each slice; for croissants, mash avocado on a board then spread evenly. Season with salt, pepper, ground coriander, red pepper flakes, and drizzle with lime juice.
03 -
Crack chilled eggs into a small sieve to drain excess liquid, then transfer to a ramekin. Bring at least 2 inches (5 cm) of water to a gentle simmer in a saucepan. Carefully slide eggs into simmering water and poach for 4 minutes for firm whites and soft yolks, or 3 minutes for runnier yolks. Remove with a slotted spoon and drain.
04 -
Place a poached egg on each slice of avocado-topped bread or croissant. Season with additional salt, pepper, and red pepper flakes. Halve cherry tomatoes and arrange on top. Garnish with cilantro leaves if desired.
# Additional Notes:
01 -
Use cold eggs and fresh lime juice for optimal flavor and texture.