YOUR SOLIN GENERATED RECIPE
Crispy Sourdough Toast with Creamy Avocado and Jammy Eggs
Enjoy a vibrant twist on classic toast—a perfectly toasted slice of sourdough topped with creamy mashed avocado and delicately jammy eggs that are a harmonious blend of runny yolk and tender white. Each bite offers a delightful combination of textures and rich flavors to kickstart your day or energize your meal.
INGREDIENTS
3 large whole eggs
3 large egg whites
1 slice sourdough bread
1/2 avocado
1 tbsp lemon juice
Pinch of salt
Pinch of black pepper
Pinch of red pepper flakes
PREPARATION
Begin by placing a small pot of water on the stove and bring it to a simmer for your jammy eggs.
Gently lower the eggs (both whole eggs and reserved egg whites can be added separately for poaching) into the simmering water. For a mixed texture, you can whisk the egg whites lightly in a bowl then slowly pour them into the water alongside the whole eggs. Poach until the egg whites are set but the yolks remain soft and jammy, about 3-4 minutes. Remove carefully with a slotted spoon.
Meanwhile, toast a slice of sourdough bread until it is crispy on the outside and soft on the inside.
In a small bowl, mash the avocado with lemon juice, a pinch of salt, and red pepper flakes until creamy.
Spread the mashed avocado evenly on the toasted sourdough.
Top the avocado toast with the poached eggs. Season with an extra pinch of salt and black pepper, if desired.
Serve immediately while warm, savoring the contrast between the crunchy toast, silky avocado, and the delectable, jammy eggs.