Avocado Artichoke Toast with Poached Egg
Elevate your morning with this vibrant recipe: avocado and artichokes are blended with fresh basil, lime juice and spices. Spread over toasted bread, and finished with a poached egg for a restaurant-quality meal.
Ingredients
- 6 ounces (170 grams) artichoke hearts frozen and defrosted, canned, or jarred
- 1 ripe avocado pitted
- 1 tablespoon fresh lime juice
- 5 fresh basil leaves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 slices thick crusty bread
- 4 large eggs
- Arugula for garnis optional
Instructions
- Add the artichokes, avocado, lime juice, salt and pepper to a food processor. Blend until smooth. Taste and add more salt and pepper if needed, set aside.
- Toast or grill the bread slices.
- To a large shallow pan, fill ⅓ full of water to ensure each has enough space to cook without crowding.
- Crack each into its own small bowl first for a controlled, gentle release into the water. Work in a clockwise pattern around the pan so you can easily track which egg was added first and needs to be removed first. Once the whites are opaque and firm, use a slotted spoon to transfer them to a paper-towel-lined plate to drain before serving.
- Spread an even layer of the artichoke, avocado purée onto each slice.
- Top each of the toast slices with an egg and garnish with arugula, serve immediately.
Video
Nutrition
Serving: 1piece | Calories: 267kcal | Carbohydrates: 20g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 663mg | Potassium: 355mg | Fiber: 5g | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 15.1mg | Calcium: 78mg | Iron: 2.3mg