Radish and Avocado Toast with Poached Eggs

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15 minutes
10 minutes
25 minutes
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What You Need

  • 2 tsp vinegar
  • 4 eggs
  • 2 ripe avocados, pitted, peeled and mashed
  • 2 tbsp lemon juice
  • 1 tbsp finely chopped fresh cilantro
  • 1/4 tsp each salt and pepper
  • 4 slices whole wheat bread, toasted
  • 1 pkg (3 oz) Dandy® Sliced Radishes
  • 1/4 cup finely crumbled goat cheese (optional)
  • 2 tbsp toasted pumpkin seeds

Make It

  1. Fill saucepan with enough water to come 3 inches up side of pan; heat to gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water; repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain well on paper towel.
  2. Meanwhile, mix together avocados, lemon juice, cilantro, salt and pepper. Spread evenly over each piece of toast. Top with radishes, poached egg, goat cheese (if using) and pumpkin seeds
Tip: Substitute sunflower seeds, sesame seeds, finely chopped walnuts or almonds for pumpkin seeds if desired.