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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Tomate beefsteak
2 pièce(s)
Petit pain ciabatta
(Contient Orge, Blé)
¼ tasse(s)
Feta, émietté
(Contient Lait)
2 cs
Glaçage balsamique
(Contient Sulfites)
28 g
Graines de citrouille
2 pièce(s)
Œuf
(Contient Oeuf)
6 cs
Guacamole
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
2 cc
Huile*
Informations nutritionnelles
Ustensiles
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.