Toast with creamy mashed avocado and perfectly poached eggs, topped with delicately shaved raw asparagus. To elevate it even further, it’s sprinkled with Dukkah—a rich blend of spices and roasted nuts. This isn’t just brunch or lunch, it’s an irresistible treat that combines texture and flavor in every bite.
Recreating a favorite from Butcherscoffee in Antwerp, this toast pairs mashed avocado, poached eggs, and shaved raw asparagus for a truly special meal. Shaving the asparagus adds a tender yet crisp texture that also makes the dish visually appealing.
A sprinkle of Dukkah, a versatile blend of spices and roasted nuts, brings an addictive crunch and flavor, complementing nearly any dish. Making a large batch of Dukkah is recommended, as its deliciousness makes it hard to resist!
An unforgettable avocado toast experience
Preparation and choice of bread play crucial roles. Here are some tips to elevate your avocado toast:
- Bread Selection: The foundation of any great avocado toast is the bread. Sourdough is a top choice for its tangy flavor and sturdy texture, which holds up well under the weight of the toppings. However, for a nuttier taste and denser bite, consider using a hearty whole grain or country loaf. The key is to choose a bread that will provide a satisfying crunch and flavor depth when toasted.
- Making Ahead: Avocado toast is best enjoyed fresh, but you can prep components in advance. If you’re planning to serve it later, you can mash the avocado with a squeeze of lemon or lime juice to prevent browning. Store it in an airtight container in the fridge. The acid will help keep the avocado green and fresh for a few hours. You can also shave the asparagus beforehand and store covered in the refrigerator.
- Avocado Selection: Choose avocados that are ripe but still firm to the touch.
Helpful tips
- Customization and Toppings: While this recipe calls for shaved raw asparagus and poached eggs, feel free to get creative. Other great toppings include cherry tomatoes, radishes, arugula, or smoked salmon for added protein.
- Swap Dukkah for sunflower seeds or pumpkin seeds, everything-bagel will work here great, too.
- Serving: Avocado toast is versatile and can be served as breakfast, brunch, a quick lunch, or a light dinner.
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Shaved asparagus avocado toast with poached eggs
Ingredients
- 2 thick-cut slices sourdough bread
- 8 asparagus
- 1 avocado
- 2 eggs
- lemon juice
- 3 tbsp olive oil
- black pepper - to taste
- salt - to taste
- 1 tbsp unsalted butter
- thin slices beets - for serving, optional
- microgreens - for serving, optional
Dukkah
- 2 ounces pistachios
- 1 tbsp black sesame seeds
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp salt
Instructions
- Place all ingredients for dukkah in a skillet and toast until fragrant over medium. Add to the foodprocessor and pulse, do not over grind the mixture or you will end up with powder.
- Using a vegetable peeler, shave the asparagus into long, thin strips. Transfer to a bowl and combine with olive oil and 2 tablespoons lemon juice. Season with pepper and salt. Set aside.
- Mash the avocado with a fork, combine with 1 tablespoon lemon juice, season with pepper and salt.
- Heat the oil in a skillet over medium heat, add the bread slices and toast on both sides until golden.
- Crack the eggs individually into a cup. Boil 1L water with vinegar in a tall pot, create a gentle whirlpool in the simmering water. Pour the (first) egg from a low height into the water and cook for 3 minutes. Remove the egg with a slotted spoon and dry on a paper towel. Repeat with the other egg.
- Spread the avocado over each toast. Top with poached eggs, shaved asparagus, beetroot and microgreens. Sprinkle with dukkah. Enjoy!
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