Mediterranean Avocado & Poached Egg Toast
By Culiora
Crisp, garlic-rubbed sourdough topped with rich crushed avocado, tangy crumbled feta, and fresh herbs. A warm, gently poached egg adds a velvety yolk that ties together the bright flavours of lemon, ripe cherry tomatoes, and extra virgin olive oil.
- Servings: 4
- Prep time: 15 min
- Cook time: 10 min
- Total time: 25 min
Ingredients
- 4 thick slices sourdough bread
- 1 clove garlic clove, peeled and halved
- 2 tbsp extra virgin olive oil, divided
- 2 ripe avocados, pitted and peeled
- 1 tbsp fresh lemon juice
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly ground black pepper
- 4 large eggs, very fresh
- 1 tbsp white vinegar
- 100 g cherry tomatoes, halved
- 75 g feta cheese, crumbled
- 1 tbsp fresh dill or mint, roughly chopped
- 1/4 tsp crushed red pepper flakes
Instructions
- Fill a wide saucepan with at least 8 cm of water, add 1 tablespoon of white vinegar, and bring to a gentle simmer over medium-low heat (tiny bubbles just breaking the surface, around 85–90°C). Crack each egg into a small ramekin or fine-mesh sieve to drain any loose, watery white.
- Using a slotted spoon, stir the simmering water to create a gentle whirlpool in the centre. Carefully lower one egg at a time into the middle of the swirl. Poach for 3 to 4 minutes until the whites are fully set but the yolks remain soft.
- Lift the eggs out using a slotted spoon and transfer them onto a plate lined with paper towels to drain excess water.
- While the eggs are poaching, place the avocado flesh in a shallow bowl. Add the lemon juice, flaky sea salt, and black pepper. Coarsely mash with a fork, keeping distinct texture rather than a smooth puree.
- Toast the sourdough slices until deeply golden and crisp. Immediately rub the cut side of the halved garlic clove lightly across the hot surface of each slice, then brush with 1 tablespoon of olive oil.
- Spread the seasoned avocado evenly across all four toasts. Scatter the halved cherry tomatoes and crumbled feta over the avocado.
- Gently place one poached egg onto each toast. Drizzle with the remaining 1 tablespoon of extra virgin olive oil, then finish with chopped fresh dill or mint and crushed red pepper flakes. Serve immediately.