Poached Eggs, Tahini and Pan-Fried Avocado Toasts
Just when you thought you'd seen avocado and poached eggs in every way possible, here's another beauty of a recipe to add to the pile...
Tahini is a toasted sesame seed paste, which is probably most famous for being the basis of humous, and it works perfectly with slightly charred avocado and the richness of a runny egg yolk. As with all egg dishes, this is best served for breakfast or lunch, brunch if you will, but it's also a quick and easy dinner when you want something light.
Poached Eggs, Tahini and Pan-Fried Avocado Toasts
Serves 4
2 tbsp white wine vinegar
4 fresh medium free-range eggs
2 tbsp olive oil
2 large avocados, peeled and cut into 1cm thick slices
8 thick slices fresh bread
3 tbsp tahini
1 tsp sumac
mixed seeds, to serve
Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.
While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Add the avocado slices and fry for about 1-2 minutes on each side (turn carefully) until slightly golden. Remove from the heat and season with salt and pepper. Toast the bread until golden.
Spread each slice of toast with tahini, then top with fried avocado and a poached egg. Season with salt and black pepper, sprinkle with sumac and mixed seeds, then serve.
Tahini is a toasted sesame seed paste, which is probably most famous for being the basis of humous, and it works perfectly with slightly charred avocado and the richness of a runny egg yolk. As with all egg dishes, this is best served for breakfast or lunch, brunch if you will, but it's also a quick and easy dinner when you want something light.
Poached Eggs, Tahini and Pan-Fried Avocado Toasts
Serves 42 tbsp white wine vinegar
4 fresh medium free-range eggs
2 tbsp olive oil
2 large avocados, peeled and cut into 1cm thick slices
8 thick slices fresh bread
3 tbsp tahini
1 tsp sumac
mixed seeds, to serve
Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.
While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Add the avocado slices and fry for about 1-2 minutes on each side (turn carefully) until slightly golden. Remove from the heat and season with salt and pepper. Toast the bread until golden.
Spread each slice of toast with tahini, then top with fried avocado and a poached egg. Season with salt and black pepper, sprinkle with sumac and mixed seeds, then serve.
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