| Level: | Intermediate |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 2 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice plus zest of 1 lemon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- 2 large eggs
- 1 small avocado
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Crushed red pepper flakes, to garnish, optional
- 2 thick-cut slices whole grain bread, toasted
- 2 teaspoons extra-virgin olive oil, optional
- Flaky sea salt, to garnish
Instructions
- For the aioli: In a small bowl, combine the mayonnaise, lemon juice, smoked paprika, cayenne, cumin, garlic, salt and black pepper. Mix well until all the ingredients are fully incorporated.
- Add the parsley and lemon zest to the mixture and stir to combine. Taste and adjust the seasonings. Allow the aioli to sit in the refrigerator for at least 10 minutes or up to 2 hours before serving to allow the flavors to meld together.
- For the avocado toast: Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Crack the eggs into separate small bowls or ramekins. Create a gentle whirlpool in the simmering water by stirring it with a spoon.
- Carefully slide one egg into the center of the whirlpool, allowing the swirling water to help shape the egg. Let the egg cook, undisturbed, for 3 to 4 minutes for a soft poached egg or 5 to 6 minutes for a firmer yolk.
- Using a slotted spoon, gently remove the poached egg from the water, allowing any excess water to drain. Repeat with the remaining egg.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until you achieve a creamy consistency. Add the lemon juice, salt, black pepper and red pepper flakes, if using, and mix well.
- Spread the aioli on the toasted bread and top with the avocado mash and poached egg. Drizzle with the olive oil, if desired, then sprinkle with flaky sea salt.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 723 |
| Total Fat | 66 g |
| Saturated Fat | 11 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 209 mg |
| Sodium | 542 mg |
| Serving Size | 1 of 2 servings |
| Calories | 723 |
| Total Fat | 66 g |
| Saturated Fat | 11 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 209 mg |
| Sodium | 542 mg |
Reviews
Very tasty!
This was a good way for me to get avocado (not a big fan). It was quite tasty and I thought the aioli and avocado really paired well. I poached my egg is my poaching pan, but next time will do it how Franco did it. Would recommend!!
Simple, quick and Deeelish!
I made this today after watching The Kitchen. It is absolutely THE BEST avocado toast I have ever had. All the flavors are so balanced. I followed the recipe as it’s written, no changes. This is going to be a staple in our household as everyone loved it!
Watched Franco on The Kitchen yesterday and made this today for Brunch. Absolutely delicious! Wow’d the crowd! Extra aioli will be delicious on anything!