open-face sandwich with poached egg

By TheCulinaryChase

I love a sandwich that’s loaded to the gills but eating it with some degree of grace is not easily achieved. Introduce an open-faced sandwich and now you talkin’ (spoken like Joey Tribbiani from Friends). Sourdough is one of my favourite types of bread. It is lovely toasted and used as a base to build a sandwich.

Ingredients

• sourdough bread slices
• 1 avocado
• handful snow peas, blanched
• handful string beans, blanched
• handful arugula
• 1 to 2 tomatoes, quartered
• 2 poached eggs
• cucumber
• 1 spring onion, chopped
• 1 small clove of garlic, minced
• fresh mint, torn
• extra-virgin olive oil

Details

Servings 2
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Mash up the avocado with a fork and season with a dash of sesame oil, sea salt and freshly grated black pepper. Toast the bread slices. Smear a generous portion of the mashed avocado on each slice of bread. From here it’s up to you on how you want to build it. I added minced garlic and spring onion. I piled the snow peas and string brings on top and left the arugula, tomato slices and cucumber slightly to the side. Crown with a soft poached egg. Scatter mint and a splash of olive oil over the poached egg.

The Culinary Chase’s Note: This was as close to what Coutume Café served. Theirs had broccoli spears and grilled asparagus. Enjoy!