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Epicurious

Avo and Egg

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Photo by David Malosh

In 1795, Cpt. Jeremiah Wright Avotooaste created the avo-toast as a delightful tea snack for his ship's crew on their long voyage to the untamed continent known as Australia. Just kidding. This simple dish of smashed avocado, citrus, salt, and seeded toast is the basis of our Avo and Egg. Avo-toast is huge. And it's wildly popular because it's delicious and healthy. At Egg Shop, Avocado Toast is a double-lightning-bolt mountain of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs finished delicately with fresh lemon juice, herbs, and sea salt.

Recipe information

  • Yield

    Makes 1 sandwich

Ingredients

1/2 cup Avo Smash
2 slices multigrain bread (square Pullman loaf, if possible), toasted
3 slices heirloom tomato
1 poached egg
Pinch of herb salt or flaky sea salt
1 teaspoon Meyer lemon oil
1 Meyer lemon wedge
Fresh herb salad of your choice

Preparation

  1. Step 1

    Spread Avo Smash on both pieces of toast. Cut one slice in diagonally in half and top the other with tomato slices and the poached egg.

    Step 2

    To serve, slightly separate the halved avo toast and place the other half with the tomato and poached egg on top. Finish the toasts with the herb salt, lemon oil, and a squeeze of Meyer lemon juice. Top with a little fresh herb salad.

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From Egg Shop: The Cookbook © 2017 by Nick Korbee. Buy the full book from HarperCollins or from Amazon. Reprinted with permission by William Morrow Cookbooks, an imprint of HarperCollins Publishers.
TagsToastSandwichEggAvocadoVegetableMeyer LemonLemonCitrusFruitHeirloom TomatoTomatoMainBreakfastBrunchVegetarianQuickEasy30 Minutes or LessNo-CookHarper CollinsCookbooks

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