YOUR SOLIN GENERATED RECIPE
Crispy Gluten-Free Sourdough Toast with Creamy Avocado and Silky Poached Eggs
Enjoy a vibrant dish featuring crispy gluten-free sourdough toast topped with smooth, mashed avocado and perfectly poached eggs. The rich yolks mingle with the creamy avocado spread over the crunchy toast, creating a satisfying and well-balanced meal that's as pleasing to the palate as it is nourishing.
INGREDIENTS
2 slices Gluten-Free Sourdough Bread
1 quarter Avocado (mashed)
4 large Eggs
Pinch of Salt
Pinch of Pepper
PREPARATION
Toast the 2 slices of gluten-free sourdough bread until they are nicely crisped.
While the bread toasts, bring a small pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them one at a time into the water. Poach for about 3-4 minutes for a runny yolk, or longer if a firmer yolk is desired.
In a small bowl, mash the avocado until smooth. Season with a pinch of salt and pepper to taste.
Spread the creamy avocado evenly over the toasted bread slices.
Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the avocado spread.
Finish with an additional light sprinkling of salt and pepper if desired, and serve immediately while warm.