Egg and Avocado Toast
Egg and Avocado Toast
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  • 4 slices crusty bread, about 1/2 inch (1 cm) thick
  • 1 tbsp (15 ml) olive oil
  • 2 ripe avocados
  • 2 tbsp (30 ml) lime juice
  • 1/2 English cucumber, sliced into thin rounds
  • 1 tbsp chopped dill
  • 2 tbsp (30 ml) mayonnaise
  • 1 tbsp (15 ml) water
  • Tabasco sauce, to taste
  • 2 hard-boiled eggs, peeled and quartered
  • Preparation
  • With the rack in the top position, preheat the oven to broil.
  • Place the slices of bread on a baking sheet. Drizzle with the oil and season with salt. Bake for 5 minutes, turning the slices over halfway through cooking. Let cool.
  • In a bowl, mash the avocados and lime juice with a fork until smooth. Season with salt and pepper. In another bowl, mix the cucumber and dill. In a third bowl, combine the mayonnaise, water and Tabasco.
  • Spread the avocado purée on the toast. Garnish with the eggs and cucumber. Season with salt and pepper and drizzle with the mayonnaise mixture. Delicious for lunch.
  • Description
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