Enhance your morning with a restaurant-style twist on the traditional breakfast menu. Tossed with fresh basil, lime juice, and herbs, Avocado Artichoke Toast with Poached Egg creates a sophisticated flavor profile with added protein, making it perfect for an upscale brunch or brunch.
To enhance the flavor profile, add fresh basil leaves and ground cumin (a perfect flavor pairing for this topping. A splash of fresh lime juice provides a bright tart flavor while helping to maintain the bright green color of the avocado.
Choosing Avocados
Look for ones that apply some gentle pressure to the palm of your hand. Ripe ones will feel firm but chewy; if it feels soft or leaves dents, it’s likely overcooked.
How to Ripen and Store
Check the color of the skin under the small stem cap – bright green indicates a fresh, ready-to-eat inside, while brown indicates bruising or age. If you shop ahead, choose firmer ones and let them ripen at room temperature.
Once cooked, it can be stored in the refrigerator for approximately 2 to 3 days (uncut). Cooler temperatures slow the ripening process significantly, helping the fruit maintain its peak texture without becoming mushy.
Artichoke
For the avocado toast topping, I took inspiration from a brunch dish I had a few years ago in Santa Barbara. I find that either canned or jarred – plain or pickled – blends better than fresh artichokes for a smooth texture. Pairing it with avocado adds a nutty flavor and a soft, whipped consistency that holds its shape on toast.
The subtle acidity of the whipped artichokes also cuts through the rich fat content of the avocado for a more balanced flavor. If you like this creamy consistency, my Artichoke Cream Dip is another great way to use this pantry staple.
Best Bread to Use
The choice of bread serves as a foundation that contributes significantly to the overall flavor profile. To elevate this dish, avoid standard white sliced bread and opt for fresh, unsliced bread which offers more texture and character.
Alternatively, rosemary bread, sourdough and Italian ciabatta are great options and I have used all of these to great success in the past. So when choosing bread, choose fresh, unsliced bread that appeals to you.
On any given day, there is an incredible amount of fresh bread available at bakeries and grocery stores. When I created this recipe to photograph, I used a loaf of fresh, delicious olive bread.
I toast the bread on the stovetop grill because I prefer the taste of toasted bread, but toasting is also delicious.
Egg Hunt
Although boiling eggs may seem intimidating, the process is easy to do with the right technique. You can follow my How to Poach Eggs tutorial for consistent results. To elevate the final presentation, garnish the dish with fresh arugula, or omit it for a simpler look.
If you prefer another alternative, sunny side up or sliced hard boiled eggs can also be used. To keep the dish plant-based, simply omit the eggs entirely.
Optional Extras
Elevate this dish even further by combining ricotta cheese with avocado and artichokes for added creaminess. For a more savory profile, add two slices of crispy bacon or fresh tomato slices before topping with the egg.
Alternatively, you can serve the avocado-artichoke mixture as a separate appetizer dip. For those who prefer a little spice, a pinch of red pepper flakes provides a subtle spicy kick.
Avocado Artichoke Toast with Poached Eggs
Perfect your morning with this interesting recipe: avocado and artichokes mixed with fresh basil, lime juice and herbs. Spread it on toast, and finish with a poached egg for a restaurant-quality meal.
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Add the artichokes, avocado, lime juice, salt and pepper to a food processor. Blend until smooth. Taste and add salt and pepper if necessary, set aside.
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Toast or grill slices of bread.
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For large, shallow pots, fill ⅓ full of water to ensure each pot has enough room for cooking without overcrowding.
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Crack each one into its small bowl first to release it in a controlled and gentle manner into the water. Work in a clockwise pattern around the pan so you can easily keep track of which eggs are added first and need to be removed first. Once the whites are opaque and firm, use a slotted spoon to transfer them to a paper towel-lined plate to drain before serving.
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Spread the artichoke and avocado puree evenly over each slice.
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Sprinkle each slice of toast with egg and garnish with arugula, serve immediately.
Portion: 1part, Calories: 267kcal, Carbohydrate: 20G, Proteins: 9G, Fat: 16G, Saturated fat: 3G, Cholesterol: 163mg, Sodium: 663mg, Potassium: 355mg, Fiber: 5G, Sugar: 2G, vitamin A: 765IU, Vitamin C: 15.1mg, Calcium: 78mg, Iron: 2.3mg
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