The Best Guacamole on Toast Recipe

Total Time: 15 minutes

Guacamole

• 1/4 cup red onion, finely chopped
• 1 lime
• 1/4 teaspoon salt
• 2 avocados
• 1/4 cup cilantro, roughly chopped

Toast

• 1 tablespoon olive oil
• 6 cremini mushrooms, thinly sliced
• salt and pepper
• 1 large garlic clove, smashed
• 1 sprig fresh rosemary
• Sourdough bread, thickly cut
• 1 poached egg
• salt and pepper

Guacamole

In a mortar and pestle, gently pound the red onion, lime and salt together. Let sit for five minutes. This will take the edge off of the onion.

Slowly add your avocado to the mortar and pestle (one half at a time) and pound until completely smooth.

Stir in cilantro. Taste and adjust lime and salt levels.

Mushrooms

In a small pan, over high heat, add olive oil and mushrooms. Season with salt and pepper. Let them start to brown, stirring occasionally.

Once the mushrooms are about halfway browned, add the rosemary and garlic clove.

Continue cooking until the mushrooms are fully browned, remove rosemary and garlic clove.

Poached Egg

Bring a small pot of water to a boil. Add a couple tablespoons of white vinegar

Crack your egg into a bowl.

Using a spoon, swirl the water to create a whirlpool.

Gently pour the egg into the centre of the whirlpool.

Let the egg cook for about 4-5 minutes for a soft yolk.

Gently remove egg from water and let it drain on a paper towel.

The Best Guacamole on Toast

Slather guacamole on sourdough toast.

Top with some mushrooms and poached egg.