Avocado Artichoke Toast with Poached Egg

Host brunch and elevate the beloved avocado toast by adding Reese Marinated Quartered Artichokes for an extra flavorful punch. 

Prep Time: 
5 minutes
Cook Time: 
4 minutes

1/2 cup of Reese Marinated Artichoke Hearts, drained
1 ripe avocado, pitted
1 tablespoon fresh lime juice
 5 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices olive bread
4 extra large eggs
additional Reese Marinated Artichoke Hearts for garnishing

1. Add the artichokes, avocado, lime juice, salt and pepper to a food processor. Pulse until it's at desired texture and set aside
2. Toast the olive bread slices. Spread an even layer of the artichoke, avocado purée onto each slice.
3. Bring a pan 1/3 full of water to a simmer, add a dash of white vinegar. Add each egg to small bowls.
4. Swirl the water and pour in 1 egg to the center. Do not let the water boil, poach for 4 minutes.
5. Drain the egg using a slotted spoon onto a paper towel.
6. Top each of the toast slices with an egg and garnish with arugula and more artichokes, serve immediately.