Vegetarian Breakfast Sandwich
Poached eggs with balsamic pico de gallo on croissant bread transform this traditional avocado toast into something deliciously original.
Equipment
- 1 paring knife (or other small sharp knife)
- 1 chef's knife
- 1 cutting board
- 1 small mixing bowl (or mortar & pestle)
- 1 Spoon
- 1 fork (for mashing)
- 1 set of measuring spoons
- 1 large mixing bowl
- 1 large pot (or large non-stick skillet)
- 1 large soup ladle
- 1 slotted spoon
Ingredients
Avocado
- 4 avocados (1 per serving)
Balsamic Pico de Gallo
- ½ red onion, diced
- 2 vine-ripened tomatoes, diced
- 2 tablespoons basil, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons canola oil
- 1 tablespoon honey
- salt and pepper, to taste
Poached Eggs
- 2 cups distilled white vinegar
- 4-8 large eggs (1-2 per sandwich)
- 1 sprinkle salt and pepper
Croissant Bread
- 8 slices croissant bread
Instructions
Making the Balsamic Pico de Gallo
- Dice tomatoes and onion. Chop or julienne slice basil.
- Toss those ingredients in a small mixing bowl along with balsamic vinegar, oil, and honey.
- Stir to combine. Add salt and pepper to taste.
Mashing the Avocado
- With a small sharp knife, slice the avocado in half. Use your spoon to remove the pit. Then use the spoon to separate the peel from the flesh. Repeat for each avocado. Toss avocado flesh into a small bowl or mortar and pestle.
- If using a bowl, break up the avocado with your spoon or a fork until it is in small pieces. Then smash and stir until it's a chunky cream. If using a mortar and pestle, just smash.
Poaching Eggs
- To a large mixing bowl, add 2 cups of water and 2 cups of distilled white vinegar.
- To a small bowl, crack open each egg before pouring them gently into the water/vinegar bath.Be sure to remove any shell fragments. If an egg yolk breaks, discard it and try again.
- Let the eggs soak for 10 minutes.
- Meanwhile, bring a large pot, with about 3 inches of water, to a gentle simmer. About 185-190 °F.
- Once the eggs are done soaking, gently scoop them up individually with a ladle, keeping the yolk and white intact. Bring the ladle to the simmering water and gently pour out the egg. Put each one in clockwise so you can remember which egg has been cooking the longest.
- Let the eggs cook for 2-3 minutes. Using a slotted spoon, scoop out the first egg you put in, check that the yolk and whites are soft but fully cooked. Then remove each one to a linen towel to drain excess water.
- Sprinkle each egg with salt and pepper.
Assembling the Vegetarian Breakfast Sandwich
- Toast the bread.
- Spread a generous portion of mashed avocado on one slice of bread.
- With a slotted spoon, pour a healthy portion of balsamic pico de gallo over the avocado.
- Place 1 or 2 poached eggs on top of the tomatoes.Slice them to let the yolks run if you'd like.
- Add a second slice of bread to top it if you'd like.