Ingredients
The following ingredients have 4 Servings
- 1 large ripe avocado, stone removed and diced
- 1/2 cup frozen small peas, thawed
- 1 tbsp. roasted red peppers, finely chopped
- 1/2 tbsp. fresh basil leaves, finely chopped
- 1 small clove garlic, pressed
- 1/2 tbsp. freshly squeezed lime juice
- 1/2 tsp. lime zest
- 1/8 tsp. ground Himalayan sea salt, or to taste
- 1/8 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 large slices bread, 1/2-inch thick
- 2 tbsp. butter, or as needed
- 2 large free-range eggs, poached
- 1/8 tsp. smoked paprika
Instruction
- In a bowl, combine avocado, peas, roasted red peppers, basil, garlic, lime juice, lime zest, ground sea salt and freshly ground black pepper.
- Mash the ingredients together until very well blended; taste and adjust if necessary.
- Butter two large slices of bread making sure to cover the entire surface and place them, buttered side down, in a panini press – alternatively use a skillet or in the oven under broil. Spread more butter on top.
- Grill them on medium heat until brown, about 2 ½ minute; flip and toast the other side and remove from the heat.
- To assemble the toast; spoon the avocado mixture on, dividing it between the two slices, and spread it out evenly.
- Place one poached egg on each toast, lightly sprinkle on some smoked paprika and serve immediately.
