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Exotic Spiced Avocado Toast with Poached Egg
Exotic Spiced Avocado Toast with Poached Egg

Exotic Spiced Avocado Toast with Poached Egg
A gourmet twist on a classic breakfast, featuring exotic spices and a perfectly poached egg.
Exotic Spiced Avocado Toast with Poached Egg
Ingredients:
1
Servings
  • 2
    slice
    sourdough bread
  • 1
    item
    avocado
  • 2
    item
    egg
  • 1
    tbsp
    lemon juice
  • 0.5
    tsp
    cumin
  • 0.5
    tsp
    coriander
  • 0.25
    tsp
    chili flakes
  • 1
    tbsp
    olive oil
  • 0.5
    tsp
    salt
  • 0.25
    tsp
    black pepper
Preparation Time: 20 minutes
Exotic Spiced Avocado Toast with Poached Egg
Instructions:
  1. Toast the sourdough bread slices until golden brown.
  2. Mash the avocado in a bowl and mix with lemon juice, cumin, coriander, chili flakes, salt, and black pepper.
  3. Spread the avocado mixture evenly over the toasted bread slices.
  4. Bring a pot of water to a simmer and add a splash of vinegar.
  5. Crack each egg into a small bowl and gently slide into the simmering water.
  6. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.
  7. Remove the eggs with a slotted spoon and place one on each slice of avocado toast.
  8. Drizzle with olive oil and serve immediately.
Nutrition Per Serving 400 g Per 100g
Energy 580 kcal 145 kcal
Protein 16 g 4.0 g
Fibre 12 g 3.0 g
Salt 1 g 0.3 g
Sugar 2 g 0.5 g
Carbohydrates 45 g 11.3 g
Fat 40 g 10.0 g
  • 2
    slice
    sourdough bread
  • 1
    item
    avocado
  • 2
    item
    egg
  • 1
    tbsp
    lemon juice
  • 0.5
    tsp
    cumin
  • 0.5
    tsp
    coriander
  • 0.25
    tsp
    chili flakes
  • 1
    tbsp
    olive oil
  • 0.5
    tsp
    salt
  • 0.25
    tsp
    black pepper
1
Servings
0

Toast the sourdough bread slices until golden brown.

Mash the avocado in a bowl and mix with lemon juice, cumin, coriander, chili flakes, salt, and black pepper.

Spread the avocado mixture evenly over the toasted bread slices.

Bring a pot of water to a simmer and add a splash of vinegar.

Crack each egg into a small bowl and gently slide into the simmering water.

Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.

Remove the eggs with a slotted spoon and place one on each slice of avocado toast.

Drizzle with olive oil and serve immediately.

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