Avocado Toast with Chili Mascarpone & Poached Egg

Instructions

1. Toast the bread:

   Toast sourdough slices until golden and crisp.

   
   

2. Prepare the mascarpone spread:

   In a small bowl, mix mascarpone cheese with chili oil, everything bagel seasoning, and a pinch of salt until smooth.

   
   

3. Prepare the avocado:

   Slice thinly or lightly mash the avocado, seasoning with a pinch of salt if desired.

   
   

4. Poach the eggs:

   Bring a pot of water to a gentle simmer—not a rolling boil—and add a small splash of vinegar. The vinegar helps the egg whites set more cleanly without affecting the flavor.

   
   

   Using a spoon, create a soft whirlpool in the water. Crack the egg into a small bowl, then gently slide it into the center of the swirl. The movement helps the egg white wrap around the yolk, creating a more uniform shape.

   
   

   Allow the egg to cook undisturbed for about 3–4 minutes, or until the whites are set and the yolk remains soft. Remove with a slotted spoon and let any excess water drain before serving.

   
   

5. Assemble the toast:

   Spread the mascarpone mixture over the toasted bread. Layer with avocado, then top with the poached egg.

   
   

6. Finish and garnish:

   Add heirloom cherry tomatoes, fresh dill, and chives. Finish with cracked black pepper.

Optional Notes & Variations

• Heat Level: Adjust chili oil to taste or substitute with red pepper flakes.

• Bread Options: Try multigrain, ciabatta, or a seeded loaf for variation.

• Protein Boost: Add smoked salmon or prosciutto for an elevated twist.

• Dairy-Free Option: Replace mascarpone with a plant-based spread or hummus.