Sourdough Avocado Toast Recipe
What better way to kickstart your morning than with a healthy and hearty piece of avocado toast? In case you have been living under a rock, avocado toast has become one of the most popular morning dishes, and there's a good reason for it — it's easy to make and incredibly delicious. What's not to love about that? This avocado toast stands out above the rest because of its delicious stack of ingredients that stretches far past toast and avocado. While sourdough infuses more flavor than your average plain bread, adding asparagus and a poached egg takes this toast to another level and makes it extra filling.
Tasting Table recipe developer Jennine Rye of The Marshside Pantry came up with this tasty recipe, and there's no doubt you will want to make it over and over again. "This is basically the perfect breakfast dish for me, it's quick to put together, it's really flavorful and it's also really nutritious — all in all, a great way to start the day!" Rye raves. She adds, "I like to serve this kind of recipe when we have had friends staying over for the night, or when we are on holiday with family, as a lazy late breakfast/brunch meal." Keep reading to find out how to make this impressive dish.
Gather the ingredients for this sourdough avocado toast recipe
Cook the asparagus spears
First up are the asparagus spears. Grab a small saucepan and fill it with water. Place the saucepan on your stovetop, crank the heat to high, and wait for the water to boil. In the meantime, go ahead and remove the ends of the asparagus spears and then cut them in half.
Once the water starts boiling, drop the asparagus spears in the saucepan and cook for 2 minutes. Remove them from the water and set them to the side for the time being since you won't need them just yet.
"You definitely could sub other ingredients in for the asparagus, or it could be removed entirely," Rye notes. She shares, "beef tomatoes are a lovely sub idea, bacon is also great with this, and so are fried mushrooms (my favorite!)."
Toast the bread and cut the avocado
Pop the sourdough bread slices into the toaster, and slather them with butter once they come out. Depending on the size of the bread, you might have more butter than you need, so adjust according to your preference.
Next, with a sharp knife cut the avocado in half. Use a spoon to scoop out each half of the avocado flesh and slice it thinly.
Start to assemble the toast
It's time to start assembling the avocado toast now. First, set out the buttered sourdough bread and place the asparagus spears on each slice. For the next layer, add the sliced avocado over the asparagus spears.
Poach the eggs
Take a break from the toast assembly to prep your eggs. Heat some water in a saucepan and wait for it to start bubbling lightly. Once it bubbles, add the white wine vinegar to the water. Crack the first egg into a small bowl, then use a spoon to stir the bubbling water for 10 seconds to make a small whirlpool.
Gently transfer the egg from the bowl to the center of the whirlpool in the saucepan and cook it for 3 minutes. The white of the egg should begin to set, at which point you'll remove the egg from the water with a slotted spoon. Place the egg on a kitchen towel and cut off any stringy parts. Then, repeat the same process with the second egg.
Tips on poaching the eggs
If you have never poached an egg before, Rye shares some great tips on how to do it the right way. Rye notes that you want "to make sure that the egg is very fresh so it holds together better," and adds that it should be "at room temperature so it cooks properly and evenly." Additionally, she doesn't recommend salting the water or the egg will break apart. Ultimately, she explains that "as long as the water is swirling around and the egg is dropped in the center of the whirlpool, the water will wrap the egg around itself, which stops it from disintegrating and becoming too stringy."
Top the avocado toast with the egg and serve
Place the poached egg on top of the avocado, then sprinkle half of the chopped chives and sumac over the egg. "I do think that the addition of sumac really makes the dish pop. The sumac adds a tangy, lemony zing which really complements both the asparagus and the avocado," Rye describes.
Then, season with a little bit of salt and pepper to taste. The last step is to place half of the rocket on the side of each plate before serving. Voila, you have a healthy and delicious slice of loaded avocado toast.
- 12 asparagus spears
- 2 slices sourdough bread
- 1 ½ tablespoons salted butter
- 1 medium avocado
- 1 teaspoon white wine vinegar
- 2 large eggs, room temperature
- 1 teaspoon chives, chopped
- ½ teaspoon sumac
- salt and pepper
- ½ cup rocket leaves
- Set some water to boil in a small saucepan.
- Meanwhile, remove the ends of the asparagus spears and cut them in half.
- Place them in the boiling water to cook for 2 minutes.
- Remove the spears from the water and set them to the side.
- Toast the sourdough bread and butter it. (Depending on the size of the slices, you may not need all of the butter.)
- Using a sharp knife, halve the avocado, then with a spoon, scoop out each half of the flesh and slice it thinly.
- Begin to assemble the avocado toast by placing half of the asparagus spears onto each slice of buttered sourdough, and topping each with half of the sliced avocado.
- To poach the eggs, heat water in a small saucepan until it is bubbling very lightly, then add the white wine vinegar.
- Crack an egg into a small bowl.
- Using a spoon, stir the hot water for 10 seconds to create a small whirlpool, then gently slide the egg from the bowl into the center.
- Cook the egg for 3 minutes until the white is set, then remove it from the water using a slotted spoon.
- Place it on a kitchen towel and cut off any stringy parts, then repeat the process with the second egg.
- Place the poached eggs over the avocado and top each with half of the chives and sumac, then season with salt and pepper.
- Place half of the rocket on the side of each plate, then serve immediately.