Avocado & Poached Egg Tartine Recipe
Recipe information
Make Avocado & Poached Egg Tartine in just 30m. Two poached local farm eggs, avocado puree, Working Culture sourdough, kale, chili, choice of hashbrowns or greens
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Ingredients
Avocado Puree
Poached Eggs
Tartine Assembly
Preparation of Avocado Puree
1. Make the Avocado Puree
In a bowl, mash the ripe avocados with lime juice, salt, and black pepper until smooth. Set aside.
Poaching the Eggs
2. Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Add vinegar. Crack the eggs into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and let drain.
Assembling the Tartine
3. Toast the Bread
Toast the slices of sourdough bread until golden brown.
4. Assemble the Tartine
Spread the avocado puree evenly over each slice of toast. Top with the poached eggs, a handful of kale, and sprinkle with chili flakes. Serve with hashbrowns or mixed greens on the side.
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