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
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.
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