Egg and Avocado Toast

Name: Egg and Avocado Toast
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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

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Preparation 20 min
Cooking 5 min
Servings 4

Featured in RICARDO Magazine SUMMER 2018 (p. 27)

Vegetarian
Nut-free
Lactose-free
Dairy-free

Ingredients

- 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.

Personal Note

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Egg and Avocado Toast

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Ingredients

Preparation

Personal Note

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