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Mediterranean Avocado Toast Recipe

Name: Eggcellent Cafes Mediterranean Avocado Toast Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 pieces thick-cut 9-grain bread slices; 1 tbs extra-virgin olive oil (for brushing); 0.25 tsp sea salt (toasted bread); 1 pieces ripe avocado; 1 tsp fresh lemon juice; 0.5 tbs extra-virgin olive oil; 0.25 tsp sea salt (avocado); 0.125 tsp freshly ground black pepper; 1 cups cherry or grape tomatoes, halved; 0.25 cups red onion, thinly shaved; 1 tsp extra-virgin olive oil (for roasting); 0.125 tsp sea salt (tomatoes); 0.0625 tsp freshly ground black pepper (tomatoes); 0.5 cups organic mixed salad greens; 6 pieces Kalamata olives, pitted and halved; 1 tsp balsamic glaze; 2 tbs imported feta, crumbled; 1 tsp toasted sesame seeds; 2 pieces cage-free large eggs; 1 tsp unsalted butter or olive oil (for frying); 0.125 tsp sea salt (eggs); 0.0625 tsp freshly ground black pepper (eggs); 0.5 tsp extra-virgin olive oil (drizzle); 0.5 tsp balsamic glaze (extra for plate); 0.125 tsp sea salt flakes (finish)

Inspired by Eggcellent Cafe

Time25m

Serves2

Thick cut 9 grain toast, fresh avocado, sesame seeds, imported feta, roasted tomato, shaved red onion, organic mixed green, sunny side up cage free egg, EVOO, sea salt, balsamic glaze, kalamata olives.

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Ingredients

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Toast & Base

2 pieces thick-cut 9-grain bread slices

1 tbs extra-virgin olive oil (for brushing)

1/4 tsp sea salt (toasted bread)

Avocado Spread

1 pieces ripe avocado

1 tsp fresh lemon juice

1/2 tbs extra-virgin olive oil

1/4 tsp sea salt (avocado)

1/8 tsp freshly ground black pepper

Roasted Tomatoes & Onions

1 cups cherry or grape tomatoes, halved

1/4 cups red onion, thinly shaved

1 tsp extra-virgin olive oil (for roasting)

1/8 tsp sea salt (tomatoes)

0.063 tsp freshly ground black pepper (tomatoes)

Greens & Olives

1/2 cups organic mixed salad greens

6 pieces Kalamata olives, pitted and halved

1 tsp balsamic glaze

Feta & Seeds

2 tbs imported feta, crumbled

1 tsp toasted sesame seeds

Eggs

2 pieces cage-free large eggs

1 tsp unsalted butter or olive oil (for frying)

1/8 tsp sea salt (eggs)

0.063 tsp freshly ground black pepper (eggs)

Finishing

1/2 tsp extra-virgin olive oil (drizzle)

1/2 tsp balsamic glaze (extra for plate)

1/8 tsp sea salt flakes (finish)

Method

Toast & Base

Preheat a skillet or grill pan over medium-high heat. Brush both sides of the 9-grain bread slices lightly with 1 tbs extra-virgin olive oil. Grill or toast the slices until golden and crisp, about 2–3 minutes per side. Sprinkle the toasted slices with 1/4 tsp sea salt and set aside on a plate.

Avocado Spread

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until mostly smooth but slightly chunky. Stir in 1 tsp lemon juice, 1/2 tbs extra-virgin olive oil, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning if needed.

Spread an even layer of the avocado mixture over each toasted bread slice (about half the mixture per slice).

Roasted Tomatoes & Onions

Preheat oven broiler or set a small skillet to medium-high. Toss the halved cherry tomatoes with 1 tsp olive oil, 1/8 tsp sea salt, and 1/16 tsp black pepper. If broiling, spread tomatoes on a small baking sheet cut-side up and broil 3–5 minutes until skins blister and tomatoes soften. If using a skillet, cook 3–4 minutes until blistered.

While warm, scatter the roasted tomatoes and the thinly shaved red onion over the avocado layer on each toast (divide evenly). The residual heat will slightly soften the onion and meld flavors.

Greens & Olives

Toss the 1/2 cup organic mixed greens lightly with 1/2 tsp extra-virgin olive oil and a light drizzle (1/2 tsp) balsamic glaze. Season lightly with a pinch of sea salt. Place the dressed greens atop the tomato/onion layer on each toast (divide evenly). Scatter the halved Kalamata olives across the toasts.

Feta & Seeds

Sprinkle 1 tbsp crumbled imported feta over each toast (2 tbs total divided), then finish with a light dusting of the toasted sesame seeds (about 1/2 tsp per toast).

Eggs

In a nonstick skillet, heat 1 tsp butter or olive oil over medium-low heat until shimmering. Crack the eggs into the pan and cook sunny-side up until the whites are set but yolks remain runny, about 3–4 minutes. For slightly set yolks, cover pan for the last 30–45 seconds. Season eggs with 1/8 tsp sea salt and 1/16 tsp freshly ground black pepper.

Carefully transfer one sunny-side up egg to each toast on top of the assembled ingredients.

Finishing

Drizzle each assembled toast with about 1/4 tsp extra-virgin olive oil and an additional 1/4 tsp balsamic glaze per toast (remaining amounts). Finish with a light pinch of sea salt flakes. If desired, add an extra crack of black pepper.

Serve immediately while toast is warm and egg yolks are runny. Enjoy.