Avo and Egg

Name: Avo and Egg
Yield: 4 servings
Ingredients: 1 1/2 cup Avo Smash; 1 2 slices multigrain bread (square Pullman loaf, if possible), toasted; 1 3 slices heirloom tomato; 1 1 poached egg; 1 Pinch of herb salt or flaky sea salt; 1 1 teaspoon Meyer lemon oil; 1 1 Meyer lemon wedge; 1 Fresh herb salad of your choice

From the kitchen of Carly

Creamy avocado on crisp multigrain toast meets a perfectly poached egg and bright heirloom tomato. Meyer lemon oil and fresh herbs finish this refined take on breakfast toast, simple enough for any morning but impressive enough to serve guests.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup Avo Smash
12 slices multigrain bread (square Pullman loaf, if possible), toasted
13 slices heirloom tomato
11 poached egg
1Pinch of herb salt or flaky sea salt
11 teaspoon Meyer lemon oil
11 Meyer lemon wedge
1Fresh herb salad of your choice

Instructions

Spread Avo Smash on both pieces of toast. Cut one slice in diagonally in half and top the other with tomato slices and the poached egg.
To serve, slightly separate the halved avo toast and place the other half with the tomato and poached egg on top. Finish the toasts with the herb salt, lemon oil, and a squeeze of Meyer lemon juice. Top with a little fresh herb salad.