AVO-TOAST WITH ZAATAR, POACHED EGGS & SPINACH

AVO-TOAST WITH ZAATAR, POACHED EGGS & SPINACH
An adaptation of Sylvia Fountaine’s recipe
Time: 20 mins
Servings: 2

INGREDIENTS

Toppings

  • Small pinch of Red Hot Chili Crushed
  • 4 radishes, very thinly sliced 
  • 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

 

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