Revitalizing Protein-Packed Avocado Toast with Poached Eggs

Allergens

Eggs, Almonds, Garlic

Ingredients

• 8 slices whole grain bread
• 4 large ripe avocados
• 8 large eggs
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/3 cup raw almonds
• 2 cloves garlic
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Prepare a pot with boiling water for poaching the eggs.
2. In a food processor, combine basil, parsley, almonds, garlic, lemon zest, and lemon juice blend until smooth. Slowly drizzle in olive oil while blending to form the pesto. Season with salt and pepper.
3. Toast bread slices lightly.
4. Cut avocados in half, remove seeds, and scoop out flesh into a bowl. Mash until creamy season with salt and pepper.
5. For each egg, break into a small ramekin or cup, then gently slide it into the boiling water. Cook for 3 4 minutes for a slightly runny yolk. Remove eggs with a slotted spoon, draining well.
6. Assemble each serving: toast slice, spread avocado, top with poached egg, drizzle pesto, and finish with salt and pepper.

Chef’s Insight

Adding a pinch of smoked paprika to the lemon-herb pesto adds depth of flavor.

Notes

To keep the avocado from browning, rub cut surfaces of the avocado with lemon or lime juice before mashing.