Avocado Toast Recipe
Rustic bread, basil pesto, heirloom tomatoes | Add smoked salmon +6 | Add poached egg +3
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Ingredients
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Base Ingredients
Optional Add-ons
Method
Preparation
- 1
Toast the Bread
Place the rustic bread slices in a toaster or on a grill and toast them until they are golden brown and crispy.
- 2
Prepare the Tomatoes
While the bread is toasting, wash the heirloom tomato. Slice it into thin rounds or wedges, depending on your preference.
- 3
Poach the Egg (if using)
In a small pot, bring water to a gentle simmer. Add a splash of vinegar (optional). Crack the egg into a small bowl, then gently slide it into the water. Cook for 3-4 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon and set aside.
Assembly
- 4
Spread the Pesto
Once the bread is toasted, spread 1 tablespoon of basil pesto on each slice, ensuring even coverage.
- 5
Add the Tomatoes
Layer the sliced heirloom tomatoes on top of the pesto-covered bread, distributing them evenly.
- 6
Add Optional Toppings
If using, place the poached egg on one slice and add the smoked salmon on the other. Season with salt and pepper to taste.
- 7
Serve
Serve the avocado toast immediately while the bread is warm, garnished with additional basil or microgreens if desired.