Avocado Toast with Poached Egg and Truffle Carpaccio
Chef Tyler
Rated 4.5 stars by 2 users
Category
breakfast
Author:
Chef Tyler
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
Elevate your breakfast or brunch game with this decadent yet simple dish. Creamy mashed avocado seasoned with aromatic Truffle Salt and black pepper is spread over golden, crispy toast. A perfectly poached egg adds richness, while slices of luxurious Truffle Carpaccio take it to the next level.
Finished with a drizzle of truffle oil, a touch of red pepper flakes, and fresh herbs like chives or parsley, this dish is a perfect balance of indulgence and wholesomeness. It’s quick to prepare, full of flavor, and sure to impress—whether you’re treating yourself or serving guests.
Healthy eating just got a gourmet upgrade! 🥑✨
Ingredients
- 2 slices of sourdough or whole grain or your choice of bread
- 1 ripe avocado
-
Truffle Salt (to taste)
- Ground black pepper (to taste)
- 1 tbsp white vinegar
- 2 large eggs
-
Truffle Carpaccio
- Red pepper flakes (optional)
- Fresh herbs (chives, parsley, or dill)
Mise en Place
- Toaster
- Medium saucepan
- Small bowl
- Fork
- Knife
- Slotted spoon
Directions
Toast the bread slices in a toaster until golden and crispy.
- Slice the avocado in half then scoop the flesh into a bowl, mash it with a fork, and add a pinch of Truffle Salt and black pepper.
- Fill the saucepan with water then bring to a gentle simmer, add the vinegar. Crack each egg into a small bowl before sliding them into the water. Poach the eggs for 3-4 minutes, remove them with a slotted spoon, and drain them on a paper towel.
- Spread the avocado mixture evenly onto the toasted bread. Place one poached egg on each slice. Add slices of Truffle Carpaccio on top and drizzle with the oil from the carpaccio jar.
- If desired, sprinkle with more Truffle Salt, black pepper, and red pepper flakes. Garnish with fresh herbs and enjoy!!