Up and At 'Em Toast
with Guacamole and Toasted Ciabatta
Here's one internet trend we never want to get rid of! This glammed-up avo toast comes with all the fixings: salty feta, juicy tomato, toasted pepitas and a drizzle of balsamic glaze. Top it off with a runny fried egg to really take it to the next level.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Beefsteak Tomato
2 unit
Ciabatta Roll
(Contains Barley, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
28 g
Pepitas
2 unit
Egg
(Contains Egg)
6 tbsp
Guacamole
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut tomato into 1/4-inch rounds. Lay tomato rounds on a paper towel-lined plate. Season with salt and pepper.Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pepitas to a plate.
Reheat the same pan over medium. When hot, add 2 tsp of oil, then eggs. Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)Remove the pan from heat.
Halve ciabatta. Using a toaster or toaster oven, toast ciabatta until golden, 1-2 min.Spread guacamole over cut sides of ciabatta, then top with tomatoes. Top two halves with fried eggs.Sprinkle feta and toasted pepitas over both halves. Drizzle balsamic glaze over top, to taste.
