Spiced Avocado Toast With Citrus Cured Salmon And Poached Egg Recipes

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CUBAN-STYLE ORANGE CITRUS AVOCADO TOAST SALAD



Cuban-Style Orange Citrus Avocado Toast Salad image

Avocado toast meets salad. An orange citrus vinaigrette has just the right amount of brightness to balance the rich avocado and salty pop of feta.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 slices whole-grain or whole wheat bread
2 tablespoons sliced skin-on almonds
1 large avocado, halved, pitted, scooped and quartered
1/3 cup Food Network Kitchen™ Inspirations Cuban Style Orange Citrus Vinaigrette
4 cups mixed baby greens
1/3 cup crumbled feta cheese
5 radishes, very thinly sliced
Kosher salt
1 small orange, cut into 8 wedges

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the bread and almonds on a baking sheet and bake, flipping the bread once, until it?s toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool.
  • Mash the avocado with 2 tablespoons of the Cuban Style Orange Citrus Vinaigrette in a small bowl. Spread some of the avocado mixture onto each piece of toast. Quarter each piece of toast and arrange the pieces on 4 plates with the points facing out to make a square.
  • Toss together the greens, toasted almonds, feta, radishes and remaining vinaigrette in a large bowl. Season with salt. Put a mound of salad in the center of each avocado toast square. Garnish each salad with 2 orange wedges.

AVOCADO TOAST WITH CRUMBLED CRISPY PANCETTA



Avocado Toast with Crumbled Crispy Pancetta image

If you're expecting company for brunch, cook up this recipe for gourmet avocado toast with crumbled crispy pancetta and poached egg on rye.

Provided by Dorinda Medley

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 23m

Yield 1

Number Of Ingredients 6

1 slice pancetta, diced
1 egg
1 slice prosciutto
1 slice rye bread, toasted
½ ripe avocado, diced, or to taste
salt and ground black pepper to taste

Steps:

  • Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water.
  • Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.

Nutrition Facts : Calories 416.7 calories, Carbohydrate 24.5 g, Cholesterol 208.5 mg, Fat 29.1 g, Fiber 8.6 g, Protein 17.1 g, SaturatedFat 6.9 g, Sodium 929.4 mg, Sugar 2.3 g

AVOCADO TOAST WITH POACHED EGGS & PROSCIUTTO



Avocado Toast With Poached Eggs & Prosciutto image

Breakfast for dinner just got a whole lot tastier. When I was a kid, there was nothing more exciting than the novelty of having pancakes for dinner. I still get a thrill out of indulging in the occasional meal swap, only now I do it in the form of avocado toast with poached eggs.

Provided by Samuel W.

Categories     Breads

Time 14m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 avocado, mashed
2 slices bread, toasted
2 eggs, poached
4 slices prosciutto
4 leaves butter lettuce
6 cherry tomatoes, halved
1 teaspoon sea salt and fresh cracked black pepper
1 tablespoon fresh-squeezed lemon juice

Steps:

  • 1. In a pot of boiling water, add a Tbsp of vinegar and gently swirl the water in one direction. Carefully drop the eggs one at a time and poach for 2-4 minutes or until desired doneness.
  • 2. Meanwhile cut the avocados in half, remove stones and scoop out the flesh into a bowl. Mash with a fork and squeeze in fresh lemon or lime juice and salt and pepper.
  • 3. Smear toast with avocado, and top with lettuce, tomatoes, prosciutto and the poached egg. Top with sea salt and freshly cracked black pepper and serve immediately.
  • 4. ENJOY!

Nutrition Facts : Calories 468.2, Fat 26.3, SaturatedFat 5.7, Cholesterol 372, Sodium 411.8, Carbohydrate 41.8, Fiber 10.1, Sugar 6.5, Protein 20

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