Go Back
Print

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.