Avocado artichoke toast with poached egg is a twist on the very popular avocado toast. My version is a little more restaurant-style and is perfect for brunch, lunch or breakfast for dinner.
Last week my husband came home from the store with freshly baked olive bread, his absolute favorite and he said he just had to buy it. If you haven’t tried this bread, run, don’t walk to your local store or bakery and pick some up. It’s delicious toasted with butter (well taste tested by us), for snacking on dipped in good olive oil and even grilled sandwiches (my favorite).
So here I have this amazing bread and I wanted to make something delicious. I look around the fridge to see what I could use. I saw eggs. OK, toasted bread topped with a poached egg, yummy but boring. What if I grilled the bread and topped with avocado? Perfect, but I wanted something a little different. I saw a bag of frozen artichokes in the freezer and wondered what it would taste like if I blended them with the avocado and fresh basil? It’s yummy!
The artichokes and avocado are blended with fresh basil leaves which are perfect flavor pairings. I grilled the olive bread on my stove top grill because I just prefer how it tastes, but toasting is also fine.
Once you have the artichoke avocado spread, the meal comes together very quickly. It is topped with a perfectly poached egg. If you’ve never poached an egg, don’t worry, it’s not that difficult. See my step-by-step tutorial here. For a finished look, I garnished with arugula, but can leave it out if you like.
So the next time you’re looking for a brunch recipe that will impress, give this recipe a try.
Serving tip:Take this dish to the next level and add 2 slices of bacon before topping with the egg.
Turn the topping into an appetizer
This artichoke avocado would also be delicious to serve as a dip. Add a little red pepper flakes for a little spicy kick.
If you’ve tried this Avocado Artichoke Toast with Poached Egg or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Avocado Artichoke Toast with Poached Egg
Ingredients
- 6 ounces frozen artichoke hearts, thawed
- 1 ripe avocado, pitted
- 1 tablespoon fresh lime juice
- 5 fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices olive bread
- 4 extra large eggs
Instructions
- Add the artichokes, avocado, lime juice, salt and pepper to a food processor.
- Blend until smooth, set aside.
- Toast the olive bread slices.
- Spread an even layer of the artichoke, avocado purée onto each slice.
- Bring a pan 1/3 full of water to a simmer, add a dash of white vinegar.
- Add each egg to small bowls.
- Swirl the water and pour in 1 egg to the center.
- Do not let the water boil, poach for 4 minutes.
- Drain the egg using a slotted spoon onto a paper towel.
- Top each of the toast slices with an egg and garnish with arugula, serve immediately.
Nutrition Information:
Yield:
1Amount Per Serving:Calories: 267 Saturated Fat: 3g Cholesterol: 163mg Sodium: 663mg Carbohydrates: 20g Fiber: 5g Sugar: 2g Protein: 9g
Mila says
Oh my is this incredible!!! I love LOVE poached eggs! I think I may like photographing them more than eating them 🙂 And your toast is so perfectly grilled! What a lovely recipe for brunches!
Janette says
Thank you Mila, I was very happy with the way it turned out.
Raffaella says
What a wonderful idea for toast. This would be perfect on any brunch menu. Artichoke and basil is a very imaginative combination.
Janette says
Thank you so much Rini 🙂
peter block says
I love this. I have seen many people do this type of sandwich. I have got to give it a try.
Debra L says
mmmm, you have 2 of my favorite foods together in this recipe! I love a good poached egg, and I could live on avocado alone! This looks awesome! And, I love that you added basil to this; so summery!
Kathleen says
I have avocado toast nearly every morning for breakfast. I love it, but I could certainly use a little variation 😉 This looks absolutely wonderful – I love that you’ve added artichoke and fresh herbs. And that egg… my, my. perfection!
mira says
OMG, looks perfect! Love the pictures !!! Need to make it for breakfast!
Florance says
Anything with avocado is a winner, love the addition of artichokes this would be pair perfect with the olive bread. Fantastic recipe for summer gatherings or BBQ!
Helen says
This was a really inspired idea, Janette! I love the extra touches, too, like the basil and olive bread. Oh my goodness, now you’ve really made me want this for breakfast today! 🙂
nancy says
I can’t wait to try this Janette!
Sarah says
This does look wonderful, I’ve been having mashed avocado on toast a bit lately and not tried it with an egg!
Joanne says
I’m not an artichoke fan so I’ll leave it out, but I will certainly make it with the poached egg.
April J Harris says
This looks like such a treat for breakfast or brunch, Janette! I love olive bread and topping like this sounds delicious. I’ve never combined artichokes and avocado before but I think it sounds wonderful.
Patty Haxton Anderson says
I love the recipe and the photographs! Loving the runny yolk which is my favorite egg part.
mjskit says
These would make a wonderful lunch for me and husband. We both love avocado and eggs fixed any way. Love this combination.
Joanne says
This is a delicious recipe I definitely would make for my family brunch. It’s a great summer recipe.