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Embrace The Unseen

Nicole's Jazzed Up Poached Egg on Toast

A poached egg on toast is a perfect balance of soft, runny yolk and crispy, buttery toast—simple, satisfying, and deliciously comforting with every bite.
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Course: Breakfast, Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 sourdough bread sliced
  • 2 large eggs poached to perfection
  • 1 large ripe avocado
  • 1 lemon zested and juiced
  • 3 tbsp olive oil
  • ½ cup baby arugula
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • pinch of zaatar spice optional
  • 2 slices applewood smoked bacon optional

Method
 

  1. Cut the avocado in half, remove the seed and scoop out the out the flesh into a small bowl. Add 1 tsp of lemon zest, the juice from half a lemon, 2 tsp olive oil, salt and pepper and stir and mash with a fork to combine.  Leave it a little chunky. 
  2. Toast the bread. 
  3. Spread the avocado mixture evenly on both slices of toast.  Top with a mound of baby arugula. Drizzle with olive oil, a little lemon, and salt. 
  4. Add the poached egg on top. 
  5. Sprinkle the egg with salt, pepper, and any other desired seasoning.
  6. Serve immediately while yolks are still warm. 

Notes

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