Prep: 10 minutes
Cook: 8 minutes • Serves: 4
1 teaspoon poppy seeds
1 teaspoon toasted sesame seeds
1/2 teaspoon caraway seeds
1 tablespoon distilled white vinegar
1/4 teaspoon salt
4 large eggs
2 large avocados, pitted and chopped
1 tablespoon fresh lime juice
4 slices ciabatta bread
1 cup loosely packed baby arugula
4 thick slices hard salami (about 4 ounces)
1. In small bowl, stir garlic, poppy seeds, sesame seeds and caraway seeds.
2. In large skillet with 2-inch-high sides, add water to fill halfway; stir in vinegar and salt and heat to a simmer. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid; remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft.
3. In small bowl, smash avocados and lime juice with a fork.
4. Toast bread; spread with avocado mixture. Top with arugula, salami and poached eggs; sprinkle with seed mixture.
Approximate nutritional values per serving:
459 Calories, 27g Fat (7g Saturated), 204mg Cholesterol, 674mg Sodium,
38g Carbohydrates, 9g Fiber, 5g Sugars, 3g Added Sugars, 19g Protein