Tostada con huevo pasado por agua y za_atar

Ingredientes

• 1 slice sourdough rye bread
• 1 egg, boiled for 7 1/2 minutes
• 1 tablespoon cream cheese
• 1 garlic clove, peeled and halved
• 1/2 teaspoon za’atar
• 1/2 teaspoon olive oil
• freshly cracked pepper to taste
• fleur de sel salt to taste (optional)
• 1/4 cup pea shoots or microgreens

Preparación

1. 1

   Bring a 3-quart saucepan filled with water to a boil. Use a slotted spoon to carefully place egg into boiling water and cook for exactly 7½ minutes. Meanwhile, fill a medium-sized bowl with cold water and ice. When the egg is done cooking, transfer to the ice bath.

2. 2

   Once the egg is cool (~2 minutes), peel under running water and set aside.

3. 3

   Slice bread to desired thickness and toast for desired amount of time.

4. 4

   Use one half of the garlic clove and rub against the entire surface of the toast.

5. 5

   Apply a layer of cream cheese and sprinkle ¼ teaspoon of za’atar. Cut jammy egg in half and place on top. Sprinkle the remaining za’atar and add olive oil, salt, and pepper.

6. 6

   Top with pea shoots or microgreens and serve.