Ingredients
- 6 ounces frozen artichoke hearts, thawed
- 1 ripe avocado, pitted
- 1 tablespoon fresh lime juice
- 5 fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices olive bread
- 4 extra large eggs
Recipe Description
Avocado artichoke toast with poached egg, is a twist on the very popular avocado toast. My version is a little more restaurant-style and is perfect for brunch, lunch or breakfast for dinner. The artichokes and avocado are blended with fresh basil leaves which are perfect flavor pairings. I grilled the olive bread on my stove top grill because I just prefer how it tastes, but toasting is also fine.
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