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Exotic Spiced Avocado and Egg Breakfast Tartine
Exotic Spiced Avocado and Egg Breakfast Tartine

Exotic Spiced Avocado and Egg Breakfast Tartine
A sophisticated breakfast tartine with exotic spices, creamy avocado, and perfectly poached eggs.
Exotic Spiced Avocado and Egg Breakfast Tartine
Ingredients:
1
Servings
  • 2
    slice
     sourdough bread
  • 1
    item
     avocado
  • 2
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    tsp
     sumac
  • 0.5
    tsp
     cumin
  • 0.5
    tsp
     coriander seed
  • 1
    tbsp
     lemon juice
  • 100
    g
     cherry tomatoes
  • 30
    g
     feta cheese
  • 5
    g
     fresh mint leaves
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Avocado and Egg Breakfast Tartine
Instructions:
  1. Toast the sourdough bread slices until golden brown.
  2. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork.
  3. Add lemon juice, sumac, cumin, coriander seed, salt, and black pepper to the mashed avocado. Mix well.
  4. Spread the avocado mixture evenly over the toasted sourdough slices.
  5. Heat olive oil in a pan over medium heat. Add cherry tomatoes and sauté until they begin to blister.
  6. Poach the eggs in simmering water until whites are set but yolks remain runny.
  7. Place poached eggs on top of the avocado-topped sourdough.
  8. Sprinkle crumbled feta cheese and fresh mint leaves over the tartines.
  9. Serve immediately with sautéed cherry tomatoes on the side.
Nutrition Per Serving 500 g Per 100g
Energy 800 kcal 160 kcal
Protein 25 g 5.0 g
Fibre 12 g 2.4 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 60 g 12.0 g
Fat 50 g 10.0 g
  • 2
    slice
     sourdough bread
  • 1
    item
     avocado
  • 2
    item
     egg
  • 1
    tbsp
     olive oil
  • 1
    tsp
     sumac
  • 0.5
    tsp
     cumin
  • 0.5
    tsp
     coriander seed
  • 1
    tbsp
     lemon juice
  • 100
    g
     cherry tomatoes
  • 30
    g
     feta cheese
  • 5
    g
     fresh mint leaves
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
1
Servings
0

Toast the sourdough bread slices until golden brown.

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork.

Add lemon juice, sumac, cumin, coriander seed, salt, and black pepper to the mashed avocado. Mix well.

Spread the avocado mixture evenly over the toasted sourdough slices.

Heat olive oil in a pan over medium heat. Add cherry tomatoes and sauté until they begin to blister.

Poach the eggs in simmering water until whites are set but yolks remain runny.

Place poached eggs on top of the avocado-topped sourdough.

Sprinkle crumbled feta cheese and fresh mint leaves over the tartines.

Serve immediately with sautéed cherry tomatoes on the side.

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