- 8 asparagus, ends trimmed, shaved into thin strips lengthwise
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, divided
- Black pepper
- 1 avocado, mashed
- 1 tablespoon butter
- 2 thick slices sourdough bread
- 4 eggs
- Beet, shaved, optional for topping
- Sprouts, optional for garnish
For the Pistachio Dukkah
- 1/ 2 cup pistachios
- 1 tablespoon black sesame seeds
- 1 tablespoon coriander
- 1 teaspoon cumin
- 1 teaspoon sea salt
Preheat oven to 350ºF. Place all ingredients for dukkah on a baking sheet and roast in the oven for 10 minutes. Transfer to food processor and pulse until coarsely ground.
Combine asparagus, olive oil, 2 tablespoons lemon juice, salt and pepper in a large bowl. Set aside.
In a separate bowl, mix the mashed avocado with 1 tablespoon lemon juice, salt and pepper.
Heat the butter in a skillet over medium heat. Add the bread and toast until lightly golden on both sides.
Boil 4 cups water with a splash of vinegar in a pot. Crack each egg into a separate cup. Create a whirlpool in the simmering water with a spoon, then carefully pour the eggs into the whirlpool. Cook for 3 minutes, then remove with a slotted spoon onto a paper towel.
Spread the avocado on each slice of toast. Top with poached eggs, shaved asparagus, beets and sprouts (if using). Sprinkle with pistachio dukkah.