Crisp levain sourdough layered with a whipped, lime-zested avocado emulsion and a perfect organic slow-poached egg.
Whip Avocado: Purée avocados, lime juice, sea salt, and olive oil in a blender until extremely fluffy and neon-green.
Poach Egg: Brink water with 1 tbsp vinegar to a bare simmer. Create a gentle whirlpool and slip egg in for 3 minutes.
Toast Sourdough: Toast sourdough slices with extra virgin olive oil till deep brown.
Compose: Smear whipped avocado generously, place poached egg, and shower with red chili flakes and micro-greens.
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