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.
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Avocado and Egg Zaatar Toast
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Flavorful avocado toast topped with a perfectly poached egg, radishes, and arugula. Ready in under 15 minutes!
Ingredients
- 1 ripe medium-large avocado
- 1 meyer lemon - zest and juice (or use regular lemon)
- 3 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 slices wholesome bread
- 1/2 cups (118 ml) baby arugula
- 4 radishes
- 2 large Eggland’s Best Eggs
- pinch salt and pepper
- generous pinch Zaatar spice (or sub cumin, sumac, or coriander)
- aleppo chili flakes
Instructions
- Set a medium pot with two inches of lightly salted water and a teaspoon of white vinegar (optional) to boil on the stove.
- Crack the eggs into a bowl, keeping the yolks intact, and set aside.
- Cut the avocado in half, remove the seed, and scoop the flesh into a small bowl.
- Add 1 teaspoon zest, the juice from half a lemon, 2 teaspoons oil, salt, and pepper. Stir and mash with a fork until combined. Taste and adjust salt; it should be slightly salty and lemony.
- Toast the bread.
- Once the water is boiling, reduce heat to a simmer. Gently stir and slip the eggs into the simmering water, stirring gently in a circular motion.
- Cook for 2-3 minutes, or until the egg white is set. Turn off the heat.
- Spread half 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.
- Place the poached egg over the arugula using a slotted spoon.
- Sprinkle the egg with salt, pepper, and a generous pinch of zaatar spice.
- Add chili flakes, if desired.
Notes
- For perfectly poached eggs, ensure the water is gently simmering, not boiling rapidly.
- If you don’t have Zaatar, a blend of cumin, sumac, and coriander makes a great substitute.
- To prevent browning, store leftover avocado mixture in an airtight container with a thin layer of lemon juice on top.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Brunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice of toast
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 200
Frequently Asked Questions
How do I poach the eggs for the Avocado and Egg Zaatar Toast?
To poach the eggs, crack them into a small bowl first for easier handling, then gently slide them into simmering water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny.
What can I substitute for Zaatar if I can’t find it?
If you can’t find Zaatar, you can either make your own blend or use a sprinkle of cumin as a simpler alternative to achieve a similar earthy flavor.
What type of bread works best for this toast recipe?
A hearty bread like sourdough or whole grain works best for Avocado and Egg Zaatar Toast, providing a sturdy base to hold the toppings without becoming soggy.
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- Brunch: Harissa Baked Egg Avocados
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.