Avacado Toast
Yes – it’s still a ‘thing.’ And for good reason…it’s delicious!
Serves 1-2
About 10 cherry tomatoes
Olive oil, for drizzling
Salt, for seasoning
1 ripe avocado
2 green onions
1 tbsp chopped cilantro
About 1 tbsp lime juice
Salt, to taste
2 tbsp pesto
Olive oil, to thin
2 slices grainy crusty sourdough bread
2 eggs
Preheat oven to 350°F. Place the cherry tomatoes on a small cookie sheet. Drizzle with oil and season with salt. Roast in the oven for about 5-10 minutes, until the skin just started to split. Remove from oven to cool slightly.
In a small bowl, with a fork mash the avocado until slightly chunky. Stir in the onions, cilantro and lime juice. Add salt, to taste. Set aside.
In a small bowl, stir the pesto with some oil to thin to sauce consistency.
Poach the eggs in barely simmering water seasoned with 1 tsp white wine vinegar, or regular vinegar to desired doneness. Set the cooked eggs on a sheet of paper towel to drain.
Toast the bread.
To serve, spread each slice of bread with ½ the avocado mixture. Top with the poached egg. Arrange the cherry tomatoes on top of each slice. Drizzle with the pesto.
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