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Cauliflower Toast with Avocado Salad and Poached Egg

Recipe by: BigBoyRecipe
Servings: 2   |   Time: 45 mins   |   Difficulty: Easy
Ingredients:
From Your Kitchen
  • Olive Oil
  • ½ Tsp Salt
  • 1 Tbsp White Vinegar
  • 1 Bowl Ice Water
  • 1 Tbsp Sugar
  • Sesame, to taste
From Jou Sun
  • 1 Cauliflower
  • 2 Avocados
  • ½ Lemon
  • 3-4 Eggs
  • 20g Baby Red Chard
  • 2-3 Radishes
SHOP INGREDIENTS 

or CUSTOMIZE INGREDIENTS

Cauliflower
Chef's Garden -...
 
$14
~800 g
Avocado
Fruit Jewel
 
$23
1 pc
20% off
Radish
Wah Kee Fruit &...
 
$21 $26
~300g
10% off
Fresh Wing Ming Egg
Wing Ming Farm
 
$36 $40
8 pcs

Cooking Directions
  1. Preheat oven to 180°C.
  2. Cut cauliflower from top into thick pieces.
  3. Line parchment paper on a tray, lay cauliflower slices on top, add some olive oil and ½ Tbsp salt on top, and bake for 35 minutes.
  4. Cut radishes into thin slices and put aside.
  5. Heat up a pot of water. When water starts to foam (but not yet boiling), add in the white vinegar, and swirl the water with a teaspoon until a whirlpool forms.
  6. Add an egg into the center of the whirlpool and poach for 1.5 minutes. Prepare a bowl of ice water as the egg is poached.
  7. Remove egg from water and immediately put into ice water for 3 minutes. Let cool and put aside. Repeat steps 6 and 7 for the rest of the eggs.
  8. Peel, de-stone, and mash avocado, add in the juice of ½ a lemon and add sugar to taste.
  9. Place cauliflowers in the middle, place avocado mash, baby red chard, radish and, poached egg on top. Finish by sprinkling sesame on top.
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