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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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.