Poach-acado Toast
I dare say, your morning shall be brighter with this vibrant sandwich made with avocado, tomato & a runny poached egg.
- Servings
- 1
- Time
- 45 mins
- Ingredients
- 7
- Share Recipe
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Ingredients
- 1 Thomas’® Sourdough English Muffin
- 1 medium tomato, cut into ¼ -inch slices
- 1 tbsp olive oil
- Dash of salt and pepper
- 1 tbsp vinegar
- 1 egg
- 2 tsp butter
- ½ avocado, sliced
Directions
- Preheat oven to 425F. Toss tomatoes in olive oil and sprinkle with salt and pepper. Transfer to a foil-lined baking sheet and roast for 25 to 30 minutes or until much of the liquid has evaporated.
- Meanwhile, prepare a large pot with water, vinegar, and a pinch of salt. Bring to a low simmer and stir vigorously to create a vortex. Carefully crack and drop egg into poaching liquid. Cook approximately 4 minutes or until desired doneness is reached. Remove from pot using a slotted spoon.
- Split your Thomas’ Sourdough English Muffin with hands or a fork and lightly toast. Spread with butter.
- Place roasted tomatoes on English Muffin bottom. Add sliced avocado and poached egg then English Muffin top.
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