Avocado Toast with Soft-Boiled Eggs
A pretty brunch dish or a hearty afternoon snack, avocado toast also makes a satisfying dinner when topped with a protein-packed soft-boiled egg. If you don’t have Aleppo pepper, mildly spicy crushed chiles with a slightly fruity flavor, you can substitute a small pinch of red pepper flakes instead, although the results will be spicier
- 2 eggs
- 2 small avocados
- Kosher salt
- 4 slices rustic country bread, toasted or grilled
- 4 radishes, thinly sliced
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- 1/4 cup (1/2 oz./15 g) chopped fresh cilantro
- Crushed Aleppo pepper for sprinkling
Place the eggs in a small saucepan and add cold water to cover by 1 inch (2.5 cm). Bring to a boil over medium-high heat. When the water boils, remove the pan from the heat and cover. Let stand for 4 to 5 minutes for soft eggs, 6 to 7 minutes for medium-soft eggs or 8 minutes for medium eggs. Using a slotted spoon, remove the eggs from the pan. Set aside until cool enough to handle.
Meanwhile, build the toast: Cut the avocados in half and remove the pits. Scoop the flesh into a bowl, add a large pinch of salt and coarsely mash. Taste and add more salt if desired. Spread the avocado over the toast slices, dividing it evenly. Peel the eggs, slice them in half lengthwise and place one half on each piece of toast. Season the egg with salt. Top each toast with the radishes, Parmesan and cilantro, dividing them evenly. Top each toast with a pinch of Aleppo pepper and serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen