Avocado, Goat Cheese and Poached Egg Tartine

Name: Avocado, Goat Cheese and Poached Egg Tartine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: french
Ingredients: 4 thick slices rustic sourdough bread; 2 ripe avocados; 1 tbsp lemon, juiced; 1 garlic clove, peeled and cut in half; 120 g fresh goat cheese (chèvre frais), crumbled; 4 large eggs, cold; 2 tbsp white vinegar; 2 tbsp extra-virgin olive oil; 2 tbsp fresh chives, finely chopped; 1/2 tsp flaky sea salt; 1/4 tsp freshly ground black pepper; 1/4 tsp piment d'Espelette (or mild chili flakes)

By Culiora

Avocado, Goat Cheese and Poached Egg Tartine served on a plate, photographed in natural light

Thick slices of toasted country sourdough are layered with crushed lemon avocado, tangy fresh goat cheese, and a warm poached egg. The runny yolk mingles with creamy chèvre and bright espelette pepper for an elegant, satisfying bistro-style tartine.

Servings: 4
Prep time: 15 min
Cook time: 10 min
Total time: 25 min

Ingredients

4 thick slices rustic sourdough bread
2 ripe avocados
1 tbsp lemon, juiced
1 garlic clove, peeled and cut in half
120 g fresh goat cheese (chèvre frais), crumbled
4 large eggs, cold
2 tbsp white vinegar
2 tbsp extra-virgin olive oil
2 tbsp fresh chives, finely chopped
1/2 tsp flaky sea salt
1/4 tsp freshly ground black pepper
1/4 tsp piment d'Espelette (or mild chili flakes)

Instructions

Bring a wide, deep saucepan with about 8 cm of water to a gentle simmer over medium heat (approx. 85–90°C, small bubbles at the bottom, not a rolling boil). Add the 2 tbsp white vinegar.
Crack each egg into its own small ramekin or cup. Swirl the simmering water gently with a spoon to create a light whirlpool, then slide one egg into the centre. Poach gently for 3 to 3 1/2 minutes until the whites are set but the yolks remain soft. Lift out with a slotted spoon and drain briefly on kitchen paper. Repeat for all eggs (or poach two at a time if the pan is wide enough).
Halve the avocados, remove the pits, and scoop the flesh into a bowl. Add 1 tbsp lemon juice, 1/4 tsp flaky salt, and 1/4 tsp black pepper. Coarsely mash with a fork, leaving some texture.
Toast or grill the sourdough slices until crisp and golden brown. Immediately rub one cut side of the halved garlic clove lightly over each hot slice, then drizzle each with 1/2 tbsp extra-virgin olive oil.
Spread the mashed avocado generously across the warm toasts. Scatter the crumbled goat cheese evenly over the avocado.
Set a warm poached egg on top of each tartine. Finish with the remaining flaky sea salt, piment d'Espelette, and chopped fresh chives. Serve immediately.