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Serves: 4
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!
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.
