Description
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.
Ingredients
Scale
- 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
- Set a medium pot, filled with two inches of lightly salted water with a teaspoon of white vinegar ( optional) to boil on the stove.
- Crack the eggs into a bowl, taking care to keep yolks in tact, set aside.
- Cut the avocado in half, remove the seed and scoop out the flesh into a small bowl.
- 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.
- Toast the bread.
- 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.
- Cook for 2-3 minutes or until egg white is set. Turn heat off.
- 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.
- Using a slotted spoon place the poached egg over the dressed arugula.
- Sprinkle the Egland’s Best Egg with salt, pepper and a generous pinch of zaatar spice.
- Add chili flakes if you like.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Main