Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2

Cobb Salad Avocado Toast

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This open-face Cobb salad sandwich features a warm poached egg for richness and flavour.

Lunch
Open-Faced
Whole Grain

Ingredients

  • 2 slices Dempster’s® 100% Whole Grains Multigrain Bread, toasted
  • 1 tbsp (15 mL) white vinegar
  • 2 eggs
  • 1 ripe avocado, peeled and pitted
  • 1 tbsp (15 mL) lime juice
  • 1/4 tsp (1 mL) salt
  • 6 cherry tomatoes, halved
  • 2 tbsp (30 mL) crumbled blue cheese
  • 1 slice cooked bacon, crumbled

Directions

  1. Bring a skillet of water and vinegar to simmer over medium heat.
  2. Crack eggs into a small dish, then slip them into simmering water, one at a time. Gently swirl water while the eggs cook; cook for 3 to 4 minutes or until the desired doneness. Transfer to a paper towel-lined plate; set aside.
  3. Meanwhile, mash together avocado, lime juice and salt; spread evenly over toast.
  4. Top with halved tomatoes.
  5. Top each toast with a poached egg.
  6. Sprinkle with blue cheese and bacon.

Tip: For added fresh flavour, garnish with torn fresh basil or parsley.

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