4 slices Bread (brioche, ciabatta, focaccia, something a little dense so it holds up to the poached egg)
4 slices Swiss cheese
2 tablespoon Butter (room temperature)
2 each Avocado
4 each Eggs
1/2 cup Alfalfa sprouts
1/4 cup Radish coins
1 cup Grape tomatoes (halved)
2 tablespoon Valentina Hot Sauce
2 tablespoon Soy sauce
1 teaspoon Sea salt
1/2 teaspoon Fresh cracked pepper
1 tablespoon Distilled vinegar
Heat a skillet on the stove to medium heat. While pan is heating, spread but sides of bread with room temperature butter. Place two pieces of bread in pan and toast until the sides begin to brown slightly (1-2 minutes). Flip toast and then lay a piece of Swiss cheese on top with 1" of cheese off the bread so it develops a cheese crisp overhang. Repeat with remaining bread. Allow cheese to melt (1-2 minutes) Use a spatula to place bread on plate.
In a stock pot, bring 3 inches of water to a simmer with distilled vinegar. Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve, doing this first will result in a smoother poached egg. Swirl the water and then gently pour the raw egg into your pot of simmering water. Cook for 4 minutes until the whites are cooked through. Remove the egg from the pot with a slotted spoon onto a paper towel to drain. Set aside until ready to use.
Cut each avocado in half long-way and remove the pit. Then slice them in their skin 1/4" thick and use a spoon to scoop out the flesh.
To assemble, place cheese bread on the plate, top with half an avocado, then poached egg (seasoned with salt and pepper), alfalfa sprouts, tomatoes and radish coins. Drizzle with soy sauce and hot sauce.
Cheers to eating well, Chef Uno.