I miss going out to our local coffee shop in the morning, to have a nice espresso and an avocado toast with poached egg on top! Blue Bottle does an amazing version, on thick-cut sourdough, with the option of a poached egg. Served with flaky salt. Delicious! Here is my version at home - using duck eggs and the best sourdough in town, I think, from a local bakery here in Los Angeles called Gjusta. The silky, rich yolks add a nice compliment to the bite of the lemon and the creaminess of the avocado. Taking me back for a moment to those missed mornings in the coffee shop.... —coffeefoodwrite
- Prep time 10 minutes
- Cook time 5 minutes
- Serves 1-2
clove garlic (germ removed)
fresh squeezed lemon
hot crushed red pepper
twist or two of fresh ground pepper
piece sourdough bread - sliced thick
- With a fork or potato masher, smash together all ingredients except the duck eggs and sourdough toast. Taste and adjust for salt, garlic and lemon, depending on the size of your avocado and preferences. Note: removing the germ from the garlic, makes the raw garlic less bitter and more palatable.
- Toast or broil your sourdough bread. (Or you can do as I did, since our toaster was broken, and grill your bread with a smear of olive oil and a sprinkling of sea salt, which was delicious, but is not necessary.)
- Poach your eggs. I poached mine for about 4-5 mins, using a stovetop poacher I bought at Williams Sonoma.
- Spread avocado mixture on top of bread. Top with eggs. Season with additional salt and pepper if desired. Serve. Enjoy!