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: Liz Bokisch
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
Saute the onion in extra virgin olive oil until soft.
Add in the spinach until wilted. Be careful not to over cook, set aside.
Toast the bread.
Poach the eggs until cooked but still runny. You can also fry the eggs if you prefer.
Reheat the spinach, add salt and pepper to taste.
Assemble the toast. Smash the avoacado on the bottom, add the spinach, the sliced tomatoes and top with the poached egg.
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