Avocado Tartine* Recipe
Two poached eggs, tomato, avocado-cilantro chickpea salad, micro greens, chili oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tartine Base
Avocado-Cilantro Chickpea Salad
Poached Eggs
Toppings
Method
Prepare the Chickpea Salad
- 1
Mash the Avocado
In a mixing bowl, mash the ripe avocado with a fork until smooth.
- 2
Combine Ingredients
Add the canned chickpeas (drained and rinsed), chopped fresh cilantro, lime juice, salt, and black pepper to the mashed avocado. Mix until well combined. Set aside.
Poach the Eggs
- 3
Heat Water
In a saucepan, bring 4 cups of water to a gentle simmer. Add the white vinegar to the water.
- 4
Poach the Eggs
Crack each egg into a small bowl. Swirl the simmering water gently and slide the eggs in one at a time. Poach for 3-4 minutes for runny yolks or longer to your preference. Remove with a slotted spoon and set aside.
Assemble the Tartine
- 5
Toast the Bread
Toast the slices of whole grain bread until golden brown.
- 6
- 7
