Verde Recipe

Heat a grill pan or toaster. Lightly toast 4 slices of sourdough until golden and crisp at the edges but still slightly soft inside, about 2–3 minutes per side on a hot pan or 3–4 minutes in a toaster. Allow to cool slightly.

Spread 1 tablespoon of softened cream cheese evenly over each warm slice of toasted sourdough.

Halve the avocados, remove pits and scoop flesh into a medium bowl. Mash with a fork until mostly smooth with a few small chunks remaining.

Add lime juice, chopped cilantro, 3 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Keep covered to prevent browning until ready to assemble.

Peel and thinly slice the 2 medium yellow onions into half-moons.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-low heat until butter melts and foams.

Add sliced onions and 1 teaspoon salt. Cook slowly, stirring every few minutes, until onions are richly golden and soft, about 20–30 minutes. If they begin to stick, add 1–2 tablespoons water to deglaze.

In the last 3 minutes of cooking, stir in 1 teaspoon brown sugar and 1 teaspoon balsamic vinegar to deepen flavor. Remove from heat and set aside.

Fill a wide shallow saucepan with 2 liters of water and bring to a gentle simmer (not a rolling boil). Add 2 teaspoons white vinegar and 1/2 teaspoon salt.

Crack each egg into a small cup or ramekin. Create a gentle vortex in the simmering water with a spoon. Carefully slide one egg at a time into the center of the vortex. Poach eggs 3–4 minutes for runny yolks or 5 minutes for firmer yolks.

Using a slotted spoon, remove eggs to a paper towel-lined plate to drain briefly. Keep warm by covering with a bowl.

Spread a generous portion (about 2 tablespoons) of the avocado mixture over the cream cheese layer on each toast, leaving a small border around the edge.

Divide the warm caramelized onions evenly among the four toasts, layering them on top of the avocado spread.

Crumble roughly 15 g (about 1 tablespoon) of goat cheese over each toast, distributing evenly.

Place one poached egg on top of each prepared toast, gently pressing so it nestles into the toppings.

Drizzle each toast with about 1/2 teaspoon extra-virgin olive oil. Season with freshly ground black pepper (about 1/4 tsp per toast) and a light pinch of sea salt flakes.

If using, scatter microgreens or a small handful of arugula over the toasts and finish with a light sprinkle of chili flakes if you want heat.

Serve immediately while the toast is warm and the egg yolk is soft. Suggest cutting each slice in half to share or to allow yolk to run across the toast.