Avocado Artichoke Toast with Poached Egg
Avocado and artichokes are blended with lime juice, salt and pepper then topped onto grilled bread and served with a poached egg.
Ingredients
- 6 ounces frozen artichoke hearts thawed
- 1 ripe avocado pitted
- 1 tablespoon fresh lime juice
- 5 fresh basil leaves
- ½ teaspoon salt
- ¼ 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 ⅓ 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.
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