Fancy Avocado Toast with Poached Eggs & Crushed Chili Pistachios

There’s no room for boring avocado toast here – This avocado toast is fancy as can be! It features a Lemon Dill Aioli, poached eggs, slivered red onion, and crushed Chili Pistachios. I gained the inspiration for this avocado toast when I ate brunch at a restaurant called Sip and Savor. They had an avocado toast similar to this and I absolutely loved it. Therefore, I wanted to re-create it at home! I hope you give this recipe a try because I know you’ll love it just as much as I do!

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Ingredients

Sprouted bread – I recommend Food For Life or Simple Truth Organic. I love sprouted bread because it’s properly prepared, easier to digest, much more nutrient-dense, and higher in protein.

Lemon Dill Aioli – Follow my homemade recipe here or use a healthy store-bought variety. Primal Kitchen and Chosen Foods both have great, healthy options for aioli.

Avocado

Eggs – I poached these for this recipe, but you can cook them however you prefer!

Chili Pistachios – Follow my homemade recipe here. Or you can sub regular roasted + salted pistachios.

Red onion – For flavor and color.

Salt, pepper – For flavor.

Optional additions: Red pepper flakes, crumbled feta, microgreens, drizzle of olive oil, or fresh herbs.

Method

1. To make the poached egg: Preheat a pan with several inches of water to a boil. Once boiling, turn the heat off and let it cool until the top is not moving at all (small bubbles at the bottom are fine). Crack an egg into a small ramekin, then gently dump the egg into the water, touching the edge of the ramekin to the water to prevent splashing. Repeat with the second egg. Remove from heat, cover the pan, and let it sit for 4-5 minutes until the whites are set. Gently remove with a slotted spoon, draining the excess water.
2. While the eggs are cooking, prepare the avocado toast:
3. Toast the bread. Spread Lemon Dill Aioli over the toast.
4. Mash the avocado and spread over the aioli. Slice the toast in half.
5. Add the poached eggs on top once done, then sprinkle with crushed pistachios, slivered red onion, and salt and pepper to taste. You can also add red pepper flakes, microgreens, crumbled feta, etc.

Modifications – Make the avocado toast even fancier!

Here are some more ideas – choose whatever suits your taste buds!

• Cook the egg however you prefer!
• Add lox or smoked salmon for more protein, healthy fats, and delicious flavor.
• Top with crumbled feta cheese and sliced cherry tomatoes to add a touch of sweetness.
• Drizzle with olive oil. A garlic infuse olive oil would be great here!
• Add a pinch of microgreens or sprouts on top for more nutrients and color.
• Garnish with red pepper flakes for a little spicy kick.
• Garnish with fresh herbs for lots of flavor.
• Add slivered radishes for an earthy, spicy kick.
• Add bacon for a sweet, smoky, and salty flavor.
• Substitute the pistachios for another nut of choice or omit if nut-free. You can also substitute with pumpkin seeds!

Other recipes you’ll love

Easy Quinoa Avocado Breakfast Wraps

Sweet Potato & Sausage Breakfast Hash

Cheesy Egg Bites

Fennel Shakshuka

I hope you love this Fancy Avocado Toast with Crushed Chili Pistachios! Please be sure to leave a comment and rating if you make the recipe. It helps me out more than you know!

Avocado Toast with Poached Eggs and Crushed Chili Pistachios

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• Author: Christine Manes
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Stovetop

Ingredients

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1 slice sprouted bread – Food For Life & Simple Truth Organic are good brands

1 Tbsp Lemon Dill Aioli

1/2 small-med avocado, mashed

2 eggs, poached

2 Tbsp crushed Chili Pistachios (or use roasted + salted pistachios)

Slivered red onion

Salt and pepper

Optional additions: Microgreens, crumbled feta cheese, red pepper flakes, fresh herbs, drizzle of olive oil, etc.

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Instructions

1. If using the Lemon Dill Aioli, go ahead and make it by following the recipe here.
2. To make the poached egg: Preheat a pan with several inches of water to a boil. Once boiling, turn the heat off and let it cool until the top is not moving at all (small bubbles at the bottom are fine). Crack an egg into a small ramekin, then gently dump the egg into the water, touching the edge of the ramekin to the water to prevent splashing. Repeat with the second egg. Remove from heat, cover the pan, and let it sit for 4-5 minutes until the whites are set. Gently remove with a slotted spoon, draining the excess water.
3. While the eggs are cooking, prepare the avocado toast:
4. Toast the bread. Spread Lemon Dill Aioli over the toast.
5. Mash the avocado and spread over the aioli. Slice the toast in half.
6. Add the poached eggs on top once done, then sprinkle with crushed pistachios, slivered red onion, and salt and pepper to taste. You can also add red pepper flakes, microgreens, crumbled feta, etc.

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