Avocado Toast with Burrata and Egg
A light and delicious egg and avocado toast twist with burrata.
Ingredients
- 1 ciabatta roll cut in half, toasted
- 3 Tbsp burrata more or less, make sure it's good quality like Di Stefano
- 1 avocado ripe, peeled and cut in half
- 1 egg organic and free range (if possible)
- ¼ tsp sea salt to taste
- optional: poppy seeds, Everything Bagel seasoning, or anything similar
Instructions
- Put the egg in a pot with cold water so that it's covered (with water). Bring to a boil, remove from heat and cover. For soft boiled, remove the egg and put in cold water at 1 1/2 to 2 minute mark. Remove at 2 1/2 minutes for a more cooked egg.
- While the egg is cooking, spread burrata on the ciabatta toast
- Put the ciabatta toast on a plate, and set aside.
- Add half of the sliced avocado to each toast half.
- When the egg is ready, remove the shell and cut in half, lengthwise. Place on the avocado half. Sprinkle with salt.
- If desired, sprinkle with poppy seeds, Everything But the Bagel seasoning, seaweed flakes, etc. Enjoy!
Notes
You can use pre-cooked eggs on this, but the warm egg really adds to the enjoyment of this sandwich.
Nutrition
Serving: 1 | Calories: 252kcal | Carbohydrates: 9g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 333mg | Potassium: 522mg | Fiber: 7g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 10mg | Calcium: 144mg | Iron: 1mg
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