open-face sandwich with poached egg

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.
Photo by Heather C.

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

2

servings

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

Directions

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!

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