Think of this as a better-than-everything bagel, with the perfect combo of avocado and egg.
4 slices rustic bread
Extra virgin olive oil
4 large eggs
2 Hass avocados, thinly sliced
For the salt:
1 tablespoon poppy seeds
1 tablespoon sesame seeds, black or white
1 tablespoon dried minced garlic
1 tablespoon dried minced onion
2 teaspoon kosher salt
Combine everything for the salt in a small bowl. Set aside.
Bring a small sauce pot of water to a simmer. Gently place the eggs, still in their shell, into the water. Set a timer and cook for 6 minutes exactly. This will yield a runny yolk but a set white.
Remove the cooked eggs from the water and place in an ice bath, this makes it easier to peel.
While the eggs cool slightly, drizzle bread with olive oil and toast. Before plating you can quickly dunk the eggs into hot water to heat back through.
Peel and slice avocado and juice with lemon.
To assemble place 7-8 thinly sliced pieces of avocado on the toast followed by the everything salt then finished off with the soft-boiled peeled egg. Sprinkle with a little more everything salt. Serve immediately.
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