5 from 20 votes
Avocado Stuffed French Toast with Poached Egg - gluten free!
Avocado Stuffed French Toast is a savory sandwich of mashed avocado mixed with lime juice and jalapeño, spread between slices of sourdough bread dipped in beaten egg and fried. The sandwich is topped with a poached egg and garnished with chives and ground spices. The dish offers creamy avocado, a crisp fried crust, and a gently runny egg.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
1
Course:
Breakfast, Lunch, Brunch
Cuisine:
French
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.
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