Egg and Avocado Toast
Egg and Avocado Toast
Ingredients
- 4 large slices country bread, each 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 dill, finely chopped
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) water
- Hot sauce, to taste
- 2 hard-boiled eggs, peeled and quartered
Instructions
- With the rack in the upper third, preheat the oven to broil (see note).
- Place the slices of bread on a baking sheet lined with foil. Drizzle with the oil and season with salt. Broil for 5 minutes or until golden, turning the slices over halfway through cooking. Let cool.
- In a bowl, mash the avocados and lime juice with a fork until very smooth. Season with salt and pepper. Set aside.
- In another bowl, combine the cucumber and dill. Set aside.
- In a third bowl, combine the mayonnaise, water and hot sauce.
- Spread the avocado purée over the toast. Garnish with the eggs and cucumber. Season with salt and pepper. Drizzle with the mayonnaise mixture. Delicious for lunch.
Egg and Avocado Toast