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Avacado Toast Recipe

Name: Proof Kitchen + Lounges Avacado Toast Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices sourdough bread slices; 1 whole ripe avocado; 1 tbs fresh lemon juice; 1 tsp extra-virgin olive oil; 1 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp red chilli flakes; 2 whole large eggs; 1 tsp white vinegar; 1 liter water (for poaching); 0.25 tsp coarse salt (for finishing); 400 g baby potatoes (or Yukon gold), halved; 1.5 tbs olive oil; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.75 tsp salt; 0.5 tsp black pepper; 1 tbs fresh parsley, chopped; 4 whole strawberries, hulled and halved; 0.5 cups blueberries; 0.5 cups pineapple, diced; 1 tsp honey (optional); 1 tsp fresh mint, chopped (optional); 0.25 cups microgreens or baby arugula; 0.25 tsp extra chilli flakes (optional); 0.5 tsp olive oil for drizzle

Inspired by Proof Kitchen + Lounge

Time35m

Serves1

Sourdough bread / smashed avocado / chilli flakes / two poached eggs / signature seasoned potatoes / fresh fruit cup

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Seafood Avocado Cocktail

This could very well be the ultimate seafood cocktail, served with a light-bodied sauce instead of the typical red glop. With lots of vegetables to balance the chunks of shrimp and crab, it can be served as a salad as well as a palate- and eye-pleasing appetizer.

light-bodied · fresh · zesty

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Ingredients

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Toast & Avocado

2 slices sourdough bread slices

1 whole ripe avocado

1 tbs fresh lemon juice

1 tsp extra-virgin olive oil

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp red chilli flakes

Poached Eggs

2 whole Large eggs

1 tsp white vinegar

4 1/4 cup (1 liter) water (for poaching)

1/4 tsp coarse salt (for finishing)

Signature Seasoned Potatoes

14 1/8 oz (400 g) baby potatoes (or Yukon gold), halved

1 1/2 tbs olive oil

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/2 tsp Dried oregano

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh parsley, chopped

Fresh Fruit Cup

4 whole strawberries, hulled and halved

1/2 cups blueberries

1/2 cups pineapple, diced

1 tsp honey (optional)

1 tsp fresh mint, chopped (optional)

Finishing & Garnish

1/4 cups microgreens or baby arugula

1/4 tsp extra chilli flakes (optional)

1/2 tsp olive oil for drizzle

Method

Toast & Avocado

Toast bread

Preheat a grill pan or toaster. Lightly brush both sides of the sourdough slices with 0.5 tsp olive oil. Toast on medium-high heat until golden and crisp, about 2–3 minutes per side (or use a toaster until edges are browned). Set aside on a plate.

Prepare smashed avocado

Cut the avocado in half, remove the pit and scoop flesh into a bowl. Add 1 tbs lemon juice, 1 tsp extra-virgin olive oil, 1 tsp sea salt, 0.5 tsp black pepper and 0.5 tsp red chilli flakes. Mash with a fork to a chunky paste (leave some texture). Taste and adjust seasoning. Keep warm or at room temperature until assembly.

Poached Eggs

Poach eggs

Fill a medium saucepan with ~1 liter water and bring to a gentle simmer (small bubbles). Add 1 tsp white vinegar. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon, then slide one egg into the center. Poach for 3 minutes for a runny yolk (3.5–4 minutes for slightly firmer). Use a slotted spoon to lift the egg, drain briefly on paper towel. Repeat for second egg. Keep eggs warm in a bowl of warm water if necessary. Finish with a light sprinkle of 0.25 tsp coarse salt.

Signature Seasoned Potatoes

Cook potatoes

Preheat oven to 220°C (425°F). Toss 400 g halved baby potatoes with 1.5 tbs olive oil, 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp dried oregano, 0.75 tsp salt and 0.5 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Roast 20–25 minutes, turning once halfway, until golden and crisp on edges and tender inside.

Finish potatoes

Remove potatoes from oven, toss with 1 tbs chopped fresh parsley and adjust seasoning if needed. Keep warm for plating.

Fresh Fruit Cup

Combine 4 hulled halved strawberries, 0.5 cups blueberries and 0.5 cups diced pineapple in a small bowl. Drizzle with 1 tsp honey and sprinkle 1 tsp chopped fresh mint if using. Gently toss and chill briefly or serve immediately at cool room temperature.

Assembly & Garnish

Spread a generous layer of the smashed avocado evenly across the two toasted sourdough slices.

Carefully place one poached egg on each avocado-covered toast. If desired, gently press the back of a spoon to slightly nestle the egg into the avocado so it sits securely.

Arrange the signature seasoned potatoes on the side of the plate and add the fresh fruit cup in a small ramekin or space on the plate.

Finish the toasts with a light drizzle of 0.5 tsp olive oil, a pinch (0.25 tsp) extra chilli flakes if you like more heat, and 0.25 cups microgreens or baby arugula on the side or atop the eggs. Serve immediately so eggs remain warm and yolks runny.