“Put an Egg on It”- Poached Egg on Avocado Toast with Roasted Pasilla Pepper Salsa

Breakfast. The most important (and my favorite) meal of the day. While most days I’m caught with a bowl of cereal or two in the morning, there are some days that I’m craving something a little more hearty.

Lately, I’ve been obsessing over avocados mashed up on toast. I can’t get enough of it. But, I always feel like there just something missing.

Then I thought of my sister’s words of wisdom, “Put an egg on it.” It applies to pretty much any meal. If you feel like your dish needs something, just put an egg on it.

But for me, it needs to extend beyond that. I’m a chef gosh darnit! So to spruce up this breakfast creation, I gathered up my pickings from the farmer’s market and made one spiiiiiicy salsa.

What You Need:

For the Salsa:

2 Pasilla Peppers, roasted, seeded and char removed

3 Roasted Garlic Cloves

¼ Red Onion, diced

½ Jalapeno, minced

¼ Tsp. Cumin

1 Juiced Lime

1 Tbs. Honey

Salt, to taste

For the Poached Egg and Toast:

1 Egg

White Wine Vinegar, a splash

1 Slice Sourdough Bread

½ Avocado, mashed

1. Combine all ingredients for salsa in a food processor. Blend until smooth. Taste and adjust.

2. For poached egg, fill small pot half way with water and add a splash of white vinegar. Then, bring water to just below a simmer. Next, break the egg into a small dish. Swirl the water in the pot, creating a whirlpool. Gently pour the egg into the middle of the whirlpool.

3. After about 3-4 minutes of cooking, removed egg with a slotted spoon and drain it on a paper towel.

4. Begin to construct your toast by mashing avocado onto the sourdough. Next, spoon a small amount of salsa onto the toast and lay the poached egg on top. Add additional jalapenos or black pepper.