Avocado Toast with Poached Eggs and Crushed Chili Pistachios
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
Ingredients
Scale
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.
Instructions
- If using the Lemon Dill Aioli, go ahead and make it by following the recipe here.
- 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.
- While the eggs are cooking, prepare the avocado toast:
- Toast the bread. Spread Lemon Dill Aioli over the toast.
- Mash the avocado and spread over the aioli. Slice the toast in half.
- 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.
