Ultimate Avocado Toast Serves 1

Preparation

Poblanos:

• Over an open flame, roast the poblano until the skin is black.
• Remove the poblano from the fire, place it in a bowl, wrap it tightly in plastic, and let it steam.
• After 5-10 minutes gently peel the skin, remove the seeds, and cut into thin strips.

Bread:

• Toast the sourdough in a pan over medium heat with a small amount of olive oil and toast to your desired doneness.
• Remove and reserve.

Tomatoes:

• Cut a small X in the bottom of each cherry tomato, than place into a pot of boiling water for 45 seconds.
• Transfer the tomato to a bowl of ice water and once cool, peel the skin and discard the skins.
• Place the cherry tomatoes and minced shallot  in a bowl or jar and set to the side.
• In a small pot over high heat, add water, vinegar, sugar and salt.
• Once the salt is dissolved, pour the liquid over the tomatoes and rest overnight in the fridge.

Egg:

• Cook your egg to your preference.

Avocado:

• Mash your Avocado with some cilantro and salt.

Presentation:

• Plate your Avocado Toast by laying down the toast, topping with mashed avocado, arugula, pickled cherry tomatoes and garnished with cotija

Ingredients

• 1 sourdough
• 1 Tbs Olive Oil
• 1 large egg
• 1 Poblano “Rajas”
• 1 pint cherry tomato
• 2 oz red wine vinegar
• 1 tsp salt
• 1 tsp sugar
• 2 oz water
• 1 oz minced shallot
• 1 avocado
• 1 oz arugula
• 1 Tbs Cilantro, chiffonade
• 1 tsp grated cotija