Avocado Toast with Hard-Cooked Egg
Shake up your avocado toast routine with this super-simple recipe, which features a hard-cooked egg for a dose of protein, plus chives and pea shoots for freshness. To get a head start on those sleepy mornings, cook the eggs the night before and refrigerate until ready to use.
- 2 eggs
- 1 avocado, pitted, peeled and sliced
- 2 slices seeded bread, about 3/4 inch (2 cm) thick, toasted
- Kosher salt and freshly ground pepper
- 2 tsp. chopped fresh chives
- Pea shoots or baby arugula for garnish
Put the eggs in a small saucepan, add cold water to cover by at least 1 inch (2.5 cm) and bring to a boil over high heat. Immediately remove the pan from the heat, cover and let stand for 15 minutes.
Uncover the pan, drain the water and place under cold running water until the eggs are cool. Drain the eggs, then peel and cut lengthwise into quarters.
Arrange the avocado slices on the toast slices and season with salt and pepper. Top with the egg quarters and season with salt and pepper. Sprinkle with the chives, garnish with pea shoots and serve immediately. Serves 2.
Williams Sonoma Test Kitchen