The key to a tasty avocado toast lies in the quality of the avocado mixture. The use of perfectly ripe avocados in this recipe makes for a healthy, rich, beautiful breakfast dish.
Avocado Toast with Lime-Pickled Fennel & Soft-Poached Eggs
The key to a tasty avocado toast lies in the quality of the avocado mixture. The use of perfectly ripe avocados in this recipe makes for a healthy, rich, beautiful breakfast dish.
Ingredients
- ¼ cup finely sliced fennel, sliced paper thin with mandolin or very sharp knife
- 1 tsp salt
- ¼ tsp red pepper flakes
- ½ tsp dried oregano
- Zest of ½ lime
- Juice of 2 limes
- ¼ small red onion, small dice
- 1 perfectly ripe avocado
- 2 Tbsp fresh cilantro, finely minced
- ¼ clove garlic, finely minced
- Salt & freshly-ground black pepper, to taste
- 2 eggs, soft poached
- 2 pieces toasted bread, whole-grain breads work nicely nice here
- 2 Tbsp extra-virgin olive oil
- 1oz queso fresco, or other soft crumbled Mexican white cheese
Instructions
- Shave fennel paper-thin and soak in the zest of ½ lime and the juice of 1 of the limes, plus 1 tsp salt, ¼ tsp red pepper flakes, and ½ tsp dried oregano.
- Combine the ¼ red onion with the juice of the remaining lime and allow to soak.
- After the red onion has sat in the lime juice for 15 minutes, combine the red onion with the avocado flesh, cilantro, garlic, and season with salt & freshly-ground black pepper.
- Taste and adjust for lime, salt, and pepper.
- Poach two eggs.
- Toast two slices of bread.
- Gently drizzle extra-virgin olive oil over the toasted bread.
- Spread on the avocado mixture.
- Top the avocado mixture with the pickled fennel mixture.
- Top the pickled fennel mixture with the poached eggs, with one egg on each piece of bread.
- Season each poached egg with a sprinkle of salt and more freshly-ground pepper.
- Drizzle the top of each piece of toast with a tiny bit more extra-virgin olive oil, and serve.
Notes
This avocado mixture is best served right after it is made.
