Cowboy Tartine
Ingredients (Serves 2)
For the tartine:
2 slices sourdough or rustic bread, toasted
1 large ripe avocado
Juice of ½ lemon
Salt and freshly cracked black pepper, to taste
2 eggs (for poaching)
1 cup arugula
Drizzle of extra virgin olive oil
1 tsp everything bagel seasoning
Optional: chili flakes or Aleppo pepper for heat
For quick-pickled red onions:
½ small red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp sugar
½ tsp salt
Quick-Pickled Red Onions (Make ahead or day-of)
In a small saucepan, heat vinegar, water, sugar, and salt until just steaming and dissolved.
Pour over sliced red onions in a heatproof jar. Let sit for at least 30 minutes or refrigerate up to 1 week.
Poach the Eggs
Bring a saucepan of water to a gentle simmer. Add a splash of vinegar (optional, for better egg structure).
Crack each egg into a small bowl.
Swirl the water, gently slide in the eggs, and poach for 2½ to 3½ minutes.
Remove with a slotted spoon and drain on a paper towel.
Assemble the Tartine
Toast the sourdough slices until golden and crisp.
In a bowl, mash the avocado with lemon juice, salt, and pepper to taste.
Spread the mashed avocado generously on each toast.
Top each with a small handful of arugula and a drizzle of olive oil.
Gently place a poached egg on each tartine.
Garnish with pickled red onions, everything bagel seasoning, and optional chili flakes.
Finish with a final squeeze of lemon or more black pepper.
Cowboy Avocado Tartine
