Avocado and Egg Zaatar Toast

PARTNER POST – Inspire your spring cooking with refreshing meals featuring Eggland’s Best Eggs.
For breakfast or dinner, this flavorful toast can be ready in less than 15 minutes and with an egg, radishes and arugula, it is hearty enough to keep you full.

Avocado and Egg Zaatar Toast

Here’s a simple recipe for Avocado Toast with Poached Eggs, arugula, Zaatar, meyer lemons and Spring radishes. It’s a flavorful dish, packed full of nutrients and perfect for breakfast, lunch, or even a light dinner. It’s very easy to make and can be made in 15 minutes flat. The Zaatar spice – a middle Eastern Spice Blend of cumin, sumac, thyme, coriander and sesame seeds – gives it an earthy tangy flavor while the fragrant Meyer lemon adds a zesty brightness. Together, it’s a delicious combination. If you can’t find Zaatar, you can always make it, (click here) or simply use a sprinkle of cumin for a similar effect.

Avocado and Egg Zaatar Toast

This month is national Nutrition Month and Eggland’s Best is partnering with us to create a healthy and nutritionally balanced dish featuring their farm fresh eggs. If unfamiliar, Eggland’s Best farm fresh eggs are produced by hens fed a wholesome, all vegetarian diet, with no added hormones, steroids, antibiotics or processed foods… giving the eggs an added boost of nutrients along with better tasting yolks. Their eggs actually have 25% less saturated fat than regular eggs and are a high in Vitamin D, B12, E and Omega-3s.

Avocado and Egg Zaatar Toast

Poach a couple of eggs. I find, if you crack the eggs into a small bowl first, it’s easier to slip into the simmering water to poach. Of course you can also fry the egg, over easy.

Avocado and Egg Zaatar Toast
 
Prep Time
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For breakfast or dinner, this flavorful toast can be ready in less than 15 minutes and with an egg, radishes and arugula, it is hearty enough to keep you full.
Author:
Recipe Type: Main, Breakfast
Serves: 2 servings
Ingredients
  • 1 ripe medium-larege avocado
  • 1 meyer lemon- zest and juice ( or use regular lemon)
  • 3 teaspoons olive oil - divided
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 slices wholesome bread
  • ½ cup baby arugula
  • 4 radishes, thinly sliced
  • 2 Eggland’s Best Egg ( large) - cracked into a small bowl
  • pinch salt and pepper
  • generous pinch Zaatar spice ( or sub cumin, sumac, or coriander)
  • aleppo chili flakes ( optional)
Instructions
  1. Set a medium pot, filled with two inches of lightly salted water with a teaspoon of white vinegar ( optional) to boil on the stove.
  2. Crack the eggs into a bowl, taking care to keep yolks in tact, set aside.
  3. Cut the avocado in half, remove the seed and scoop out the flesh into a small bowl.
  4. Add 1 teaspoon zest, the juice from half a lemon, 2 teaspoons oil, salt and pepper and stir and mash with a fork to combine. It does not need to be smooth. Taste. Adjust salt, you want this to be slightly salty and lemony.
  5. Toast the bread.
  6. Once the water is boiling turn heat down so it’s just simmering. Give a stir, and slip the Eggland's Best eggs right into the simmering water, gently stirring in a circular motion around the eggs.
  7. Cook for 2-3 minutes or until egg white is set. Turn heat off.
  8. Spread ½ of the avocado mixture on the toast. Top with sliced radish. Top with a mound of baby arugula. Drizzle with olive oil, a little lemon, and salt.
  9. Using a slotted spoon place the poached egg over the dressed arugula.
  10. Sprinkle the Egland's Best Egg with salt, pepper and a generous pinch of zaatar spice.
  11. Add chili flakes if you like.

 

Sylvia Fountaine

Sylvia Fountaine

Caterer and chef of Feast Catering Co., my blog Feasting at Home is where I share wholesome, seasonal recipes we cook at home.

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1 Comment
  1. Preparing poached eggs using classical method used to be a lottery for me. But since I came across a trick with a cling film I eat at least once a weak. Egg done this way looks rather like a Chinese dumpling but I definitely recommend this method to anyone who lacks the skills like me:
    Line a ramekin with a square of cling film buttered in a middle (buttered side up) | Crack an egg into it | Grab the edges of the cling film and twist it shut with fingers | Lower the pouch into a pan with simmering water and cook it for about three minutes | Take the whole thing out and gently place aside for cooling (you can dunk the whole thing in iced water for quicker result) | When the little bag is cool enough to handle free the egg carefully.

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