AVO-TOAST WITH ZAATAR, POACHED EGGS & SPINACH

INGREDIENTS

• 1 avocado
• ½  lemon or lime, juice and zest 
• 3 tsp olive oil 
• ¼  tsp Himalayan Pink Salt
• ¼  tsp Black Pepper Ground
• 1 tsp Zaatar Extra Jordanian
• ½  cup chopped spinach or baby arugula, chopped (optional)
• 2 slices of toast (multigrain, keto or gluten-free)

Toppings

• Small pinch of Red Hot Chili Crushed
• 2 poached eggs 
  Note: You can replace eggs with fried Halloumi or Akkawi cheese. Heat olive oil and Red Hot Chili Crushed in a skillet, once hot, fry cheese until browned.

INSTRUCTIONS

1. Place a pot of water with ½ tsp salt over medium-high and wait until it boils. Meanwhile, prepare the eggs by cracking them into a bowl. 
2. Mash the avocado in a bowl. Add 1 teaspoon Zaatar Extra Jordanian, 1 teaspoon of zest, 2 teaspoons oil, salt and pepper and stir with a fork until combined. Add lemon juice to taste.
3. Drizzle the bread with olive oil and place in toaster.
4. Once the water is boiling reduce the heat a little and stir the water in a circular motion. As the water moves in circles, slide the eggs 1 by one in the center and cook for 2-3 minutes.
5. Spread ½ of the avocado mixture on each toast. Top with sliced radish and spinach or arugula. Drizzle with olive oil, a little lemon, and salt
6. Place the poached eggs over dressed greens
7. Sprinkle the eggs with Red Hot Chili Crushed and more Zaatar Extra Jordanian

Enjoy!

Note: You may use the same recipe and replace the Red Hot Chili and Zaatar Extra Jordanian with Sumac or Everything Bagel Seasoning.