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Avocado Toast with Farm Eggs | Great Performances


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Avocado Toast with Farm Eggs
by Chelsea Piers Executive Chef, Raymond Stone

Yields 2 servings


2       slices     Seven grain bread, thickly sliced and toasted 

1                       Avocado

1                       Lime

4                       Farm eggs

1         Tbsp       Olive oil

2          tsp         Butter

                          Salt, to taste

                          Pepper, to taste

For optional pico de gallo:

2                        Plum Tomatoes, seeded and diced

1                         White onion, small

1                         Jalapeño, seeded and finely chopped

1         Tbsp        Cilantro, fresh, chopped (reserve a few leafs for garnish)


Heat a sauce pan and melt 1 tsp of butter for toasting the seven grain bread. 

Cut the avocado in half, remove the pit and scoop out the flesh. Mix the flesh with the juice of half of a lime.

Poach the farm eggs. Season to taste with salt and pepper.

For optional pico de gallo: Toss together diced tomatoes, onions, jalapeño, and cilantro with the juice of half of a lime and season to taste with salt. Set aside and allow the pico de gallo to marinate for a few minutes.

Spread avocado mix onto seven grain toast, place two eggs over the top of the toast, top with pico de gallo (if including) and garnish with whole cilantro leafs.

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