Avocado & Eggs on Toast
Want to Make This Eggcelent Dish? The devil’s in the details.
Avocado toast has often been dubbed a ‘millennial thing’, but I think it may just be an amazing flavour thing. The devil’s definitely in the details for this recipe when it comes to getting the eggs just right, and when you bring each of these simple ingredients together the result creates a heavenly combination. —CFG
Ingredients:
(Note: This recipe serves two.)
4 eggs
6” baguette
Olive oil
1/2 cup fresh arugula
1 tbsp cilantro, fresh or slightly dried
1/2 cup diced avocado/guacamole
1/4 cup crumbled bacon, cooked
Salt/pepper to taste
Sriracha sauce (optional)
Directions:
Slice baguette lengthwise and then crosscut slice through the top of the bread, but be sure not to cut through the crust. Next, drizzle both sides with a little olive oil. Place the crosscut slices face down in a cast iron pan. Cook on medium heat until baguette reaches desired toasting.
Remove baguette from heat and season with a small pinch of salt and pepper. Set aside on two serving plates.
While bread is toasting, put 4 eggs into a small pot and fill with enough water just to cover the eggs. Set the water to boil. When the water starts to bubble, set your timer for 4 minutes. Once the timer is up move the pot to the sink and replace the hot water with cold water.
Once the eggs have cooled enough to handle, peel the shells from the eggs.
On each baguette, layer 1/4 cup of arugula, then spoon 1/4 cup avocado/guacamole on top of the lettuce.
Place two eggs on each baguette and cut them crosswise to let the yolk slowly spill out.
Warm 1/4 cup of crumbled bacon in the microwave for 20 seconds or in a small frying pan until the fat begins to soften. Top each baguette with 1/8cup (2 tbsp) of crumbled bacon, 1/2 tbsp of cilantro, and drizzle Sriracha on top (optional).
Serve and enjoy!
