Avocado and Egg Open-Faced Sandwich with Roasted Tomatoes

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Avocado and Egg Open-Faced Sandwich with Roasted Tomatoes

Avocado toast has swept the nation by storm, and this food craze isn’t going anywhere anytime soon. Thanks to the many health benefits of avocados, such as their high fiber content and ‘good fats’ that help keep you fuller longer, health-conscious consumers have been sneaking them into their diets across all meals.



In particular, avocados shine at the breakfast table, where they can be whirled into smoothies, stirred into yogurt, sliced over eggs and, of course, smashed on to toast.

Avocado toast can be as simple as that - avocado spread over a quality piece of whole grain toast - but because this fruit is so versatile, this basic dish can be adapted, upgraded and taken to the next level in any number of ways. 

It’s no secret that one of the best ways to do so is by topping it with your favorite style of eggs, which is not only delicious, but kick starts your day with a good source of protein. In this recipe, poached eggs are served over creamy avocado toast with salty feta. Thin slices of umami-packed tomatoes are slowly roasted until tender and sweet, and served alongside this open-face breakfast sandwich. To finish off this recipe, rather than a pinch of salt, sprinkle a generous amount of dukkah or za’taar (which can be found in most grocery stores or Middle-Eastern food stores) over the eggs and tomatoes; this combination of zesty dried herbs and spices will tie all of the flavors together, giving the dish some added texture and a hint of Middle-Eastern flare. If you don't have access to that, try adding a dash of garlic or your favorite go-to herbs.

1 tomato, sliced
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
1/2 avocado
1/2 tablespoon lemon juice
2 slices whole grain bread, toasted 
1 tablespoon crumbled feta 
2 poached eggs
Dukkah, to serve 

Preheat oven to 375ºF.

On a baking tray, rub tomatoes with olive oil and arrange in a single layer. Sprinkle with a pinch of salt and pepper. Roast until tomatoes begin to soften, about 10 minutes; flip and roast until tomatoes are very tender, another 10 minutes. 

In a small bowl, use the back of a fork to lightly mash avocado and lemon juice. Spread evenly over toast. Top with feta, poached eggs and a sprinkling of dukkah. Serve immediately alongside roasted tomatoes.  

Serves 1