Avocado Toast with Feta, Egg, Tomato & Zahtar

INGREDIENTS:

2 thick cut slices of bread, lightly toasted

1/2 of a ripe avocado

1/2 cup of cherry tomatoes, quartered

1/4 cup of crumbled feta cheese

1/4 tsp Milford Spice Company's Zahtar

2 poached eggs

1 tsp salt

2 tsp white vinegar

DIRECTIONS:

For the poached eggs:

Add enough water to come 1 inch up the side of a narrow, deep, 2 quart saucier. 

Add 1 teaspoon of kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.

Meanwhile, crack 1 very fresh, cold, large egg in a custard cup or small ramekin. Momentarily set aside.

Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning like a whirlpool.

Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from 'feathering' or spreading out, into the pan.

Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke stir or accost the egg in any way!

Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg into an ice bath and refrigerate for up to 8 hours. Reheat in warm water just before serving.

Repeat.

For the avocado toast:

Salt your quartered tomatoes in a bowl and set aside until you're ready to use. 

Toast your bread, or butter both sides and grill in a pan for 3 to 4 minutes on each side (like you would a grilled cheese).

Mash or thinly slice the avocado and divide it between the slices of toasted bread.

Lightly squeeze the excess liquid from the tomatoes and then place them atop the avocado. 

Add crumbled feta. 

Place a poached egg on each piece of avocado toast. 

Sprinkle Zahtar atop the completed toast and serve immediately.