Spicy citrus mojo sauce takes avocado toast from bland to brilliant. The poached eggs add an extra level of creaminess while the cilantro adds a fresh, earthy flavor.
- 1/3 cup extra virgin olive oil, plus 1 tablespoon
- 2 limes
- 2 tablespoons fresh cilantro, chopped
- 1 scallion, trimmed and finely chopped
- 1 Fresno chile, finely chopped
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 1 avocado, halved, pitted, peeled, and cut into large chunks
- 4 1/2-inch thick slices ciabatta bread
- 2 tablespoons (1/4 stick) salted butter
- 12 whole cilantro leaves, for garnish
For the lime mojo:
In a small saucepan, heat 1/3 cup of oil over medium-low heat until it reaches temperature of a warm bath, about 100°F.
Meanwhile, finely grate zest of limes into a medium bowl. Halve the limes and squeeze 1/4 cup juice into bowl. Stir in chopped cilantro, scallion and chile. Add all but 1 tablespoon of lime-herb mixture to warm oil and remove pan from heat. Set aside.
For the eggs:
In a large deep saucepan, combine vinegar and 8 cups water and bring to a boil over high heat. Reduce heat so that water is just simmering.
Crack 1 egg into a coffee cup or small bowl and gently transfer egg to simmering water. Repeat with remaining eggs, spacing them evenly in pan, and poach for about 3 minutes, or until whites are set but yolks are still fluid.
Using a slotted spoon, carefully remove eggs from simmering water and place them in warm olive oil-lime sauce; set aside.
Preheat broiler (you can use a toaster oven). Gently fold avocado chunks into reserved lime-herb mixture to coat. Season with salt.
Spread slices of ciabatta with butter and broil for 3 minutes, or until nicely toasted on top. Place toast on four plates. Divide avocado among toasts.
Using slotted spoon, carefully remove eggs from sauce and place them on top of avocado. Season with salt and pepper. Drizzle 1 tablespoon sauce over each toast. Garnish with cilantro leaves and serve.
Courtesy of Good Food, Good Life by Curtis Stone