Avocado & Poached Egg Tartine Recipe
Two poached local farm eggs, avocado puree, Working Culture sourdough, kale, chili, choice of hashbrowns or greens
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Ingredients
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Avocado Puree
Poached Eggs
Tartine Assembly
Method
Preparation of Avocado Puree
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
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
Toast the Bread
Toast the slices of sourdough bread until golden brown.
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.