Liz's Avocado Toast
 
Prep time
Cook time
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There are so many versions of Avocado Toast sometimes it's hard to know where to begin! I love to incorporate sauteed spinach and poached eggs with a little sprinkle of Pimenton Dulce to give it a Spanish flair! This brunchy dish is delicious, healthy and tastes even better when served with our Sparkling Albarino!
Author:
Serves: 4
Ingredients
  • 4 Eggs (one per toast)
  • 1 Tomato, sliced
  • 1 ripe avocado, sliced
  • 2 cups Baby Spinach
  • 1 Sweet Yellow Onion, chopped
  • Sliced Whole Wheat Bread
  • Pimenton Dulce (Spanish Sweet Paprika)
  • Extra Virgin Olive Oil
  • Sea Salt
Instructions
  1. Saute the onion in extra virgin olive oil until soft.
  2. Add in the spinach until wilted. Be careful not to over cook, set aside.
  3. Toast the bread.
  4. Poach the eggs until cooked but still runny. You can also fry the eggs if you prefer.
  5. Reheat the spinach, add salt and pepper to taste.
  6. Assemble the toast. Smash the avoacado on the bottom, add the spinach, the sliced tomatoes and top with the poached egg.
  7. Drizzle with extra virgin olive oil, sprinkle with the paprika, sea salt and fresh ground pepper.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/lizs-avocado-toast