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Avocado Toast With Shaved Eggs Recipe

Name: Global Cuisine Events & Cafes AVOCADO TOAST WITH SHAVED EGGS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 cups ripe avocado; 1 tsp garlic; 2 tbsp red onion (finely minced); 1 tbsp fresh lime juice; 1 tsp extra-virgin olive oil; 1 tsp red pepper flakes; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 4 each large eggs; 1 tsp white vinegar (optional, for boiling); 4 slices sourdough or country bread slices (1" thick); 2 tsp unsalted butter or olive oil (for toasting); 0.5 tsp flaky sea salt; 1 tsp extra-virgin olive oil (for drizzle); 1 tbsp fresh chives (thinly sliced, optional); 4 cups mixed green salad (baby greens); 4 tbsp simple vinaigrette (olive oil & vinegar); 300 g roasted or pan-fried baby potatoes (halved); 1 tbsp olive oil (for potatoes); 1 to taste salt & pepper (for potatoes)

Inspired by Global Cuisine Events & Cafe

Time35m

Serves4

SMASHED AVOCADO WITH GARLIC, ONION & CHILI FLAKES TOPPED WITH A SHAVED HARD BOILED EGG. SERVED WITH CHOICE OF MIXED GREEN SALAD OR POTATOES

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Ingredients

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Avocado spread

1 1/2 cups ripe avocado

1 tsp Garlic

2 tbsp red onion (finely minced)

1 tbsp Fresh lime juice

1 tsp extra-virgin olive oil

1 tsp Red pepper flakes

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Eggs

4 each Large eggs

1 tsp white vinegar (optional, for boiling)

Bread & finishing

4 slices sourdough or country bread slices (1" thick)

2 tsp unsalted butter or olive oil (for toasting)

1/2 tsp flaky sea salt

1 tsp extra-virgin olive oil (for drizzle)

1 tbsp fresh chives (thinly sliced, optional)

Optional sides (choose one)

4 cups mixed green salad (baby greens)

4 tbsp simple vinaigrette (olive oil & vinegar)

10.6 oz (300 g) roasted or pan-fried baby potatoes (halved)

1 tbsp olive oil (for potatoes)

1 to taste salt & pepper (for potatoes)

Method

Eggs

Hard-boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Add vinegar if using. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook for 9 minutes for fully set yolks with a firm, yet not chalky center.

Transfer eggs immediately to an ice bath (bowl of ice water) and chill for at least 5 minutes to stop cooking and make peeling easier.

Peel eggs carefully and set aside to cool slightly for shaving. Reserve one egg whole for testing doneness if desired.

Avocado spread

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork leaving some small chunks for texture (aim for about 1–1.5 cups mashed avocado).

Add minced red onion, grated or finely minced garlic, lime juice, 1 tsp olive oil, red pepper flakes, kosher salt and black pepper. Stir to combine and taste; adjust seasoning with additional salt, lime, or red pepper flakes to preference.

Cover and keep at room temperature if serving immediately, or refrigerate up to 30 minutes. If refrigerated, let sit 5–10 minutes before assembling so the avocado softens slightly.

Bread & finishing

Heat a skillet or grill pan over medium-high heat. Lightly butter or brush both sides of each bread slice with the 2 tsp butter or olive oil.

Toast bread in the hot pan 1.5–2 minutes per side, until golden and crisp but still slightly tender inside. Alternatively, grill or use a toaster oven to achieve similar color and crunch.

Spread roughly 3–4 tablespoons of the smashed avocado mixture evenly on each slice of toasted bread.

Using a vegetable peeler, shave the peeled hard-boiled eggs into thin ribbons over the avocado-topped toasts. Divide the 4 eggs across the 4 toasts (about one egg per toast). If ribbons aren’t forming easily, thinly slice the eggs with a sharp knife.

Season each finished toast with a light sprinkle of flaky sea salt, a crack of fresh black pepper, a small pinch of extra red pepper flakes if desired, and drizzle about 1/4 tsp extra-virgin olive oil per toast. Garnish with sliced chives.

Optional sides

Mixed green salad

Toss baby greens with 1–2 tablespoons of the vinaigrette per serving just before plating. Season with salt and pepper to taste. Serve alongside the toasts.

Pan-roasted potatoes

If choosing potatoes: preheat oven to 425°F (220°C) or heat a skillet. Toss halved baby potatoes with 1 Tbsp olive oil, salt and pepper. Roast on a baking sheet 20–25 minutes until golden and tender, turning once; or pan-fry in a skillet over medium-high heat until crisp and cooked through (12–15 minutes). Serve a 300 g portion alongside the toasts.