avocado toast with poached egg

Avocado toast has been around for thirty-one years.  Australian chef, Bill Granger, added it to his first Sydney restaurant’s menu in 1993.  It gained popularity when Gwyneth Paltrow included a recipe in her 2013 cookbook, “It’s All Good.” The humble avocado has been a staple in my kitchen for years.  I prefer to mash up an avo, add sesame seed oil and a splash of lime or lemon juice.  Dress it with a pinch of sea salt and freshly ground black pepper.  Smear this on toast and breakfast is ready.

One of our favourite coffee shops serves avocado toast topped with micro greens and an interesting red-ish seasoning.  It has a zesty, citrusy taste but it wasn’t until Mr S and I were in Mexico earlier this month that I found out what that seasoning was.  I ordered a mezcalita (a sassy version of a margarita) where the rim of the glass is dipped in the Tajin seasoning.  Tajin (pronounced ta-heen) gives food and drinks an umami lift. Before we left Mexico, I bought a bottle to bring home.  Best purchase ever! 🙂

My husband LOVES eggs!  I prepare them in many ways but one that I stay away from is poached.  I find the process tedious and have never got the hang of how to do it easily until now.  Simply Recipes has the best version for poached eggs.  Grab a mug and add 1/4 cup water.  Microwave for 60 seconds before adding the egg.  Gently crack the egg into the heated water and microwave on high for 30 seconds.  Cook for another 10 seconds if not to your liking.

you will need

1 avocado, cut & peeled (stone removed)
1/4 lemon or lime slice
1 teaspoon sesame seed oil
sea salt
ground black pepper
Tajin
poached egg
toast

method

Grab a cutting board and with a fork mash the avocado flesh. Squeeze lemon or lime juice over avocado. Season with sesame seed oil, salt and pepper. Mix thoroughly. Spread over toast and add a poached egg. Top with Tajin.

the culinary chase’s note:

Tajin Clasico is a game-changer for this dish. Enjoy!