Sourdough Avocado Toast
A crunchy, rustic slice featuring creamy mashed avocado topped with a flawless, runny poached egg. Elegant, beautiful, and vibrant.
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15 min
Medium
Moderna
1 servings
The story behind
I vividly remember a tiny, hidden cafe in San Francisco where I had this for the very first time. It was pouring rain outside, and the entire place smelled of freshly baked bread. They served me this warm toast around lunchtime, and I instantly knew I had to recreate it back home. It goes wonderfully with sweet halved cherry tomatoes and fresh microgreens for a bright contrast. To drink, a hot, frothy matcha green tea completes the whole experience. It’s the ultimate midday pick-me-up.
Instructions
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1Toast the thick slice of sourdough bread on a griddle or toaster until it gets beautifully golden and sturdy on both sides.
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2In a small bowl, mash half of the avocado with a fork, season with salt and pepper, and spread it thickly over the toasted bread. Slice the remaining half into beautiful wedges.
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3Bring a small pot of water to a bare simmer, stir in the splash of white vinegar, and create a gentle whirlpool in the center using a spoon.
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4Crack the egg into a small cup and gently slide it right into the eye of the whirlpool. Cook for exactly 3 minutes so the white sets but the yolk stays runny, then remove with a slotted spoon.
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5Place your poached egg on top of the mashed avocado layer, then arrange the cherry tomatoes, chives, and avocado wedges around it. Give the egg a tiny slice to let the rich yolk flow just before serving.
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