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.
- 2
- 15 mins
- 20 mins
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
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!