I had this for brunch at Tartinery – Nolita in NYC after an arduous hot pilates session on a sunny Saturday morning and I absolutely loved it. I’m not a fan of breakfast – of neither making it nor eating it, but I am doing my best to have it anyway since that’s the healthy way. This recipe Avocado & Arugula Tartine is right on my block – super easy and fast to make, satisfying, and also very healthy.
Time: 20 min
Servings: 1 (for 2, double the ingredients)
INGREDIENTS Avocado & Arugula Tartine
1 tablespoon Plain Yogurt
1 tablespoon freshly squeezed Lemon Juice
2 slices Multigrain Bread
1 cup Arugula
1 tablespoon Oil
Salt & Pepper to taste
DIRECTIONS Avocado & Arugula Tartine
- Toast the bread.
- Peel, pit and slice the avocado and halve the lemon.
- Heat the oil in a pan on low heat. Add the egg and cook until the white is set, then flip and cook for 1 minute for a runny yolk or 2 minutes for a hard yolk.
- While the egg cooks, mix together the yogurt and the lemon juice, and season with a pinch of salt and pepper to taste.
- Place the toasted bread on a plate. Spread a layer of the yogurt sauce over the bread. Top with arugula, avocado, and egg. Season with salt and pepper, and enjoy!
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