Avocado Toast Recipe

Directions

1. 1

   Prepare the Romesco Sauce

   In a food processor, combine the pimento peppers, almonds, garlic, olive oil, red wine vinegar, and salt. Blend until smooth. Adjust seasoning to taste.

2. 2

   Make the Avocado Spread

   In a bowl, mash the avocado with a fork. Season with salt and pepper to taste.

3. 3

   Poach the Eggs

   Bring the water to a gentle simmer in a saucepan. Add vinegar. Crack the eggs into cups, then gently slide them into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and set aside.

4. 4

   Griddle the Bread

   Heat a skillet over medium heat. Toast the bread slices on both sides until golden brown.

5. 5

   Assemble the Toast

   Spread a generous layer of avocado on each slice of griddled bread. Top with a spoonful of romesco sauce, shaved radish, and a portion of Belle Chevre. Finally, place a poached egg on top of each toast.

6. 6

   Serve

   Serve immediately, garnished with additional radish slices or herbs if desired.