Avocado-artichoke toast with poached egg

Improve your morning with a restaurant-style twist on a traditional breakfast staple. Blended with fresh basil, lime juice, and spices, Avocado-Artichoke Toast with Poached Egg creates a sophisticated flavor profile with added protein, making it perfect for an upscale brunch or lunch.

To enhance the flavor profile, add fresh basil leaves and ground cumin (perfect flavor pairings for this garnish. A splash of fresh lime juice provides bright acidity while helping to preserve the vibrant green color of the avocado.

Picking Avocados

Look for ones that yield slightly to light pressure in the palm of your hand. The ripe ones should be firm but flexible; if it’s mushy or leaves a bump, it’s probably overripe.

How to ripen and store

Check the color of the skin under the small stem cap: bright green indicates a fresh, ready-to-eat interior, while brown suggests bruising or age. If you shop in advance, choose firmer ones and let them ripen at room temperature.

Once ripe, they can be stored in the refrigerator for about 2 to 3 days (uncut). The cooler temperature significantly slows the ripening process, helping the fruit maintain its peak texture without becoming mushy.

Artichokes

For the avocado toast topping, I took inspiration from a brunch dish I ate a few years ago in Santa Barbara. I find that canned or jarred artichokes – plain or marinated – blend better than fresh artichokes for a smooth texture. Mixing them with avocado adds a nutty earthiness and a whipped, chewy consistency that holds its shape on toast.

The subtle acidity of jarred artichokes also cuts through the rich fat of avocado for a more balanced flavor. If you love that 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 basis and contributes significantly to the overall flavor profile. To enhance this dish, avoid standard sliced ​​white bread in favor of fresh, unsliced ​​breads that offer more texture and character.

As alternatives, rosemary bread, sourdough and Italian ciabatta are good options and I have used all of these with great success in the past. So when choosing your bread, choose a fresh, unsliced ​​loaf that you like.

Every day, there are so many amazing, freshly baked loaves of bread available in bakeries and grocery stores. When I created this recipe to photograph, I used a fresh and delicious loaf of olive bread.

I toasted the bread on my stovetop grill because I just prefer the taste, but toasting is also great.

Poach eggs

Although poaching an egg may seem intimidating, the process is simple with the right technique. You can follow my How to Poach an Egg tutorial for consistent results. To enhance the final presentation, top the dish with fresh arugula or omit it for a simpler profile.

If you prefer an alternative, fried or sliced ​​hard-boiled eggs work just as well. To keep the dish plant-based, simply omit the egg completely.

Optional additions

Elevate this dish even further by mixing ricotta cheese with the avocado and artichokes for extra creaminess. For a more flavorful profile, add two slices of crispy bacon or slices of fresh tomatoes before topping with egg.

Alternatively, you can serve the avocado-artichoke mixture as a standalone appetizer dip. For those who prefer a little heat, a pinch of red pepper flakes adds a subtle spicy touch.

Avocado-artichoke toast with poached egg

Janette

Elevate your morning with this vibrant recipe: avocado and artichokes are tossed with fresh basil, lime juice, and spices. Spread on toast and finished with a poached egg for a restaurant quality meal.

Preparation time: 5 minutes minutes

Cooking time: 4 minutes minutes

Total duration: 9 minutes minutes

Servings: 4

• Add artichokes, avocado, lime juice, salt and pepper to a food processor. Blend until smooth. Taste and add more salt and pepper if necessary, set aside.

• Toast or grill the bread slices.

• In a large, shallow pot, fill ⅓ full with water to ensure everyone has enough room to cook without crowding.

• First break each into its own small bowl for a controlled, gentle release into the water. Work clockwise around the pan so you can easily tell which egg was added first and needs 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.

• Spread an even layer of artichoke and avocado puree on each slice.

• Top each slice of toast with an egg and garnish with arugula, serve immediately.

Portion: 1piece, Calories: 267kilocalories, Carbohydrates: 20g, Protein: 9g, Fat: 16g, Saturated fat: 3g, Cholesterol: 163mg, Sodium: 663mg, Potassium: 355mg, Fiber: 5g, Sugar: 2g, Vitamin A: 765UI, Vitamin C: 15.1mg, Calcium: 78mg, Iron: 2.3mg