Shaved asparagus avocado toast with poached eggs
Toast with creamy mashed avocado and perfectly poached eggs, topped with delicately shaved raw asparagus. Sprinkled with Dukkah—a rich blend of spices and roasted nuts. An irresistible brunch or lunch.
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!
Nutrition
Calories: 506kcalCarbohydrates: 14gProtein: 10gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 179mgSodium: 1238mgPotassium: 748mgFiber: 10gSugar: 2gVitamin A: 1056IUVitamin C: 14mgCalcium: 121mgIron: 4mg
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