Greenstreet Cafe Recipe
Recipe information
Make Greenstreet Cafe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Avocado Toast & Toppings
Poached Eggs
Herb Yogurt Drizzle
Finish & Garnish
Avocado Toast & Toppings
1. Toast the bread
Preheat a skillet over medium-high heat or use a toaster. Brush both sides of sourdough slices lightly with 1 tsp olive oil. Toast in skillet 2–3 minutes per side until golden and crisp, or toast to your preferred doneness. Keep warm.
2. Prepare avocado mix
In a medium bowl, scoop the avocado and mash with a fork until slightly chunky. Stir in 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp sea salt, 1 tsp black pepper and 1 tsp red pepper flakes. Taste and adjust seasoning. The mixture should be bright and spreadable.
3. Assemble base
Spread an even layer (~3/8 cup) of the mashed avocado onto each toasted sourdough slice. Top each with a handful of microgreens or arugula and scatter halved cherry tomatoes evenly across the four toasts.
Poached Eggs
4. Prep water for poaching
Bring 2 liters of water to a gentle simmer in a wide shallow saucepan (small bubbles, not a rolling boil). Stir in 2 tsp white vinegar and 1/2 tsp fine sea salt. Reduce heat so surface is barely moving.
5. Poach eggs
Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool. Slide one egg into the center of the whirlpool; cook 3 minutes for a set white and runny yolk, or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift the egg, gently blot on paper towel to remove excess water, and place onto a plate. Repeat with remaining eggs (poach in batches of 2 if needed to keep water temperature steady).
6. Season eggs
Lightly season each poached egg with a pinch of salt and a grind of black pepper immediately after removing from the water.
Herb Yogurt Drizzle
7. Make drizzle
In a small bowl mix 1/2 cup Greek yogurt with 1 tbsp chopped dill, 1 tsp minced chives, 1/2 tsp lemon zest, 1 tsp water to thin, and 1/4 tsp salt. Whisk until smooth. Adjust thickness with additional water, 1/4 tsp at a time, until a loose drizzle consistency is reached.
Finish & Garnish
8. Plate and finish
Place one poached egg on top of each avocado-topped toast. Drizzle each with 1–1.5 tsp herb yogurt. Sprinkle everything bagel seasoning lightly over each toast (if using) and finish with a few drops of extra-virgin olive oil. Serve with lemon wedges on the side for optional brightening.
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