Recipes

Spring Avocado Toasts with Poached Egg, Radish, and Asparagus

By Dina Cheney

avocado toast with egg and asparagus

Spring avocado toasts with poached egg, radish, and asparagus


Serves 2

This colorful, satisfying breakfast is a celebration of spring. For the best results, choose an avocado that gives only slightly when squeezed and prepare the avocado smash right before serving (otherwise, it will lose its vibrant green hue). If you can only find larger asparagus, cook until crisp-tender, about three to four minutes total (use a fork to test for doneness). To avoid stringiness, trim off the bottom two inches of the asparagus. Feel free to up the egg portion size, increasing to six total for two servings.


Ingredients:

1 slightly ripe medium avocado, halved
2 tbsp finely chopped shallot (about 1 small)
2 tsp fresh lemon juice
1 tsp fresh lemon zest
Kosher salt, divided
Fresh ground black pepper, divided
10 spears fresh pencil asparagus, trimmed
4 large eggs
2 thick slices sourdough or whole-grain country bread, toasted 
10 very thin slices trimmed fresh radish (about 2)

  1. In a small-medium bowl, mash together the avocado flesh, shallot, juice, zest, ¼ tsp salt, and three grinds pepper (you should yield about ¾ cup total). 

  2. Meanwhile, fill a 10- to 12-inch saute pan with two-inch-high sides two-thirds full of water and salt heavily. Bring to a boil over high heat. Once boiling, add the asparagus and cook just until bright green and crisp-tender, about two minutes (leave the heat on, turning it down to medium). With a slotted spoon, immediately transfer to a bowl of salted ice-cold water, then drain and set asparagus aside.

  3. Crack each egg into a ramekin or small bowl, then pour each one into the simmering water. Poach until the whites are opaque but the yolks remain bright yellow, two to three minutes (you want the yolks to remain runny). Using a slotted spoon, immediately transfer to a towel-lined surface to drain. Set aside.

  4. Place one slice of toast on each of two plates. Divide the avocado smash between the toasts, spreading to cover. Divide the asparagus spears, then the radishes, then the poached eggs between the toasts (being careful not to break the poached eggs). Sprinkle each serving with a pinch of salt and three grinds of pepper. Serve immediately. 






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