Best of Pure Green | Poached Egg Melt

TEXT by Celine MacKay | PHOTOGRAPHS by Like many of the recipes we create for the Organic Kitchen, this one is part of Jonathan and my personal roster of favourites. It's a regular Sunday breakfast at our house, heartily filling, easy but so so tasty, and impressive enough to serve to guests. Take advantage of your fresh garden basil while you still have it and whip up this fabulous open-face sandwich, it makes a great light dinner option too! Enjoy!

[IMAGE-1]

Like many of the recipes we create for the Organic Kitchen, this one is part of Jonathan and my personal roster of favourites. It's a regular Sunday breakfast at our house, heartily filling, easy but so so tasty, and impressive enough to serve to guests. Take advantage of your fresh garden basil while you still have it and whip up this fabulous open-face sandwich, it makes a great light dinner option too! Enjoy!

INGREDIENTS

Pumpernickel Bread, thickly sliced
Onion
Avocado
Eggs
Blue Cheese or Sharp Cheddar
Your Favourite Barbeque Sauce
Fresh Basil Leaves

METHOD

Wash and prepare veggies, slicing thickly and evenly to stack on the sandwich. Lightly toast the bread. Place on a baking sheet and drizzle with barbeque sauce. Stack sliced tomato, basil, onion and avocado. Soft poach the eggs. Remove from heat and carefully remove eggs using a slotted spoon. Place on the sandwich. Slice blue cheese or cheddar and place on top. Pop in the oven and broil until cheese is melted. Serve!!

RECIPE by Jonathan MacKay, PGM Food Editor

PHOTOGRAPHED by Erin Monett of Ever Images Photography

[IMAGE-2]

[IMAGE-3]