Avocado Recipe
Avocado, poached eggs, pineapple cream, chili flake beet reduction, cardamon onion, sesame seed, San Francisco sourdough.
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Ingredients
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Ingredients for Avocado Toast with Poached Eggs and Pineapple Cream
Method
Directions for Preparation
Prepare the Pineapple Cream
In a blender, combine the pineapple and cream until smooth. Set aside.
Make the Chili Flake Beet Reduction
In a small saucepan, combine pureed beets and chili flakes over low heat until warmed through. Add salt and pepper to taste.
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl then gently slide into the simmering water. Cook for about 3-4 minutes or until whites are set. Remove with a slotted spoon and drain on paper towels.
Toast the Sourdough
Toast the slices of sourdough bread to your desired crispness.
Assemble the Dish
Spread the prepared avocado on each slice of toasted sourdough. Top with the sautéed cardamom onion, a poached egg, and drizzle with pineapple cream and beet reduction. Sprinkle sesame seeds over the top and add salt and pepper to taste.
