Avocado Stuffed French Toast with Poached Egg - gluten free!
User Reviews
5
Avocado Stuffed French Toast with Poached Egg - gluten free!
Description
This gluten-free Avocado Stuffed French Toast features mashed avocado blended with lime juice, finely chopped jalapeños, salt, and pepper for a bright and mildly spicy filling. The mixture is spread between two slices of white sourdough bread. The assembled sandwich is dipped in beaten egg seasoned with salt and pepper, then fried in a combination of butter and rapeseed oil until golden on both sides, creating a crisp exterior.
A perfectly poached egg is prepared separately in water with white distilled vinegar, which adds gentle tang and helps hold its shape. This egg is placed atop the sliced and stacked French toast sandwich, finished with strands of fresh chives, and a grind of dried chili and garlic for extra flavor complexity. The contrast of creamy, spicy avocado and softly cooked egg with crispy fried bread creates a layered texture and flavor experience.
This dish can be served for breakfast or brunch, providing a satisfying meal that balances rich and fresh elements. The sourdough’s texture holds up well to dipping and frying, while the jalapeño adds a pleasant heat that can be adjusted to taste.
Ingredients
- 1 avocado depending on size, 2
- ½ lime
- 4 - 6 jalapeno pepper finely chopped (or to taste, pickled, red, sliced
- 2 lices white sourdough bread Newburn Bakehouse artisan cob
- 1 egg
- 1 butter large knob
- 1 tbsp rapeseed oil
- salt freshly ground
- black pepper freshly ground
- For poached egg:
- 1 egg
- white distilled vinegar splash
- dried chili grind
- garlic grind
- 4 chives strands
Instructions
- Beat egg and season with salt & pepper.
- Pour onto a large plate.
- Halve and stone the avocado, then mash with a fork adding a generous squeeze of lime juice, chopped red jalapeños, salt and pepper.
- Spread onto one of the slices of Sourdough, then top with the other slice.
- Dip both sides of the sandwich into the beaten egg.
- Place oil and butter in a frying pan over a medium heat.
- Meanwhile boil a kettle of water and add enough water to a small pan (I use a frying pan) to just cover a poached egg along with a splash of vinegar.
- Crack an egg into a small bowl or ramekin then gently lower and tip into the boiling water and set timer for 3 minutes.
- Put sandwich into frying pan and fry for about 1 minute or until base is golden, then flip over and fry on the other side.
- Drain poached egg on paper towel.
- Cut Avocado Stuffed French Toast in half and stack, placing the poached egg on top.
- Garnish with chives plus a grind of dried chilli and garlic.
- Serve immediately.
User Reviews
Overall Rating
5
You'll Also Love
