Ultimate Avocado Toast

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Ingredients

1 sourdough

1 Tbs Olive Oil

1 large egg

1 Poblano “Rajas”

1 pint cherry tomato

2 oz red wine vinegar

1 tsp salt

1 tsp sugar

2 oz water

1 oz minced shallot

1 avocado

1 oz arugula

1 Tbs Cilantro, chiffonade

1 tsp grated cotija

Preparation

Poblanos: Over an open flame, roast the poblano until the skin is black. Remove the poblano from the fire, place it in a bowl, wrap it tightly in plastic, and let it steam. After 5-10 minutes gently peel the skin, remove the seeds, and cut into thin strips.

Bread: Toast the sourdough in a pan over medium heat with a small amount of olive oil and toast to your desired doneness. Remove and reserve.

Tomatoes: Cut a small X in the bottom of each cherry tomato, than place into a pot of boiling water for 45 seconds. Transfer the tomato to a bowl of ice water and once cool, peel the skin and discard the skins. Place the cherry tomatoes and minced shallot in a bowl or jar and set to the side.

In a small pot over high heat, add water, vinegar, sugar and salt. Once the salt is dissolved, pour the liquid over the tomatoes and rest overnight in the fridge.

Egg: Cook your egg to your preference.

Avocado: Mash your Avocado with some cilantro and salt.

Presentation: Plate your Avocado Toast by laying down the toast, topping with mashed avocado, arugula, pickled cherry tomatoes and garnished with cotija