Brunch Smoky Goblets Recipe

Bring a small pot of water to a gentle boil. Carefully add 4 large eggs and simmer for 9 minutes for jammy yolks. Immediately transfer eggs to an ice bath and cool completely, about 5 minutes. Peel and halve; reserve.

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth but slightly chunky.

Spoon out the egg yolks from two of the peeled eggs into the mashed avocado (reserve the two other halved eggs for garnish). Add 1/2 cup Greek yogurt, 1 tablespoon lime juice, 1 teaspoon smoked paprika, 1 teaspoon hot sauce, 3/4 teaspoon sea salt, and 1/2 teaspoon black pepper. Stir until well combined and creamy. Taste and adjust seasoning or lime as needed.

Roughly chop the two reserved egg whites from the halved eggs and fold them gently into the avocado-egg yolk mixture to provide texture.

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available.

Arrange 6 slices of thick-cut bacon on the rack or directly on the foil. Brush the tops lightly with 1 teaspoon maple or brown sugar if using, and sprinkle 1/4 teaspoon smoked sea salt evenly.

Bake bacon until deeply browned and crispy, about 15–20 minutes depending on thickness. Remove and transfer to a paper towel-lined plate to drain; when cool, chop into small pieces.

While bacon cooks, toast 1/4 cup pepitas in a dry skillet over medium heat, shaking often, until they begin to pop and smell nutty, 2–3 minutes. Remove and roughly chop or leave whole depending on preference.

Combine the chopped bacon, toasted pepitas, and 2 tablespoons thinly sliced chives in a small bowl; set aside the smoky crispy topping.

Preheat a skillet over medium heat. Lightly butter one side of each of the 4 bread slices with the softened butter and brush the other side with olive oil.

Place the bread slices butter-side down in the skillet and toast until deeply golden, about 2–3 minutes per side. Alternatively, toast in a 375°F (190°C) oven on a sheet pan for 6–8 minutes, flipping once.

Using a small round cutter (about 2.5–3 inches) or a sharp knife, cut a circular well in each toasted slice, leaving a 1/2-inch rim to form a goblet-like cup. Reserve the cut-out rounds for snacking or crisping and serving alongside.

If you want a sturdier base, briefly return the bread goblets to the oven for 3–4 minutes to dry and firm them up; this helps hold the filling.

Spoon the smoky avocado-egg filling into each toast goblet, dividing it evenly among the 4 pieces.

Top each filled goblet with an equal portion of the smoky crispy topping (bacon + pepitas + chives). Garnish with microgreens or arugula, and finish with a light dusting of lemon zest if using.

Optional: Halve the two remaining eggs that were used for mixing and place halves on top for visual appeal. Serve immediately.