My favorite avocado toast recipe! Toasted bread topped with chunky avocado mixed with red pepper flakes, basil, and lemon juice, and garnished wtih a soft boiled egg.
Ingredients
1small ripe avocadopitted and cut into large slices or chunks
In a small bowl, combine the avocado, lemon juice, torn basil leaves, and a pinch of red chili flakes. Using a fork, lightly mash one or two pieces of avocado and mix with the remaining chunks. You want the avocado to be very, very chunky – and preferably have a few whole slices intact. Season to taste with salt and pepper, and set aside.
Place the egg in a small saucepan and cover with cold water until the water covers the egg by about an inch. Bring to a rolling boil. Immediately remove the pan from the heat, cover, and set a kitchen timer for 4 minutes. This will produce an egg with a completely set white and a thick, but runny yolk. Set up a small bowl of ice water. After 4 minutes, transfer the egg to ice water until it is just cool enough to handle. Gently tap the egg on a countertop all over to break the shell and carefully peel - peeling eggs is much easier under running water or in bowl of lukewarm water - being careful not to pierce or accidentally break the yolk, as it will be delicate.
Spoon the avocado mash onto the slice of toasted bread, drizzle lightly with olive oil, add the soft-boiled egg (split with a knife right before serving), and garnish generously with red pepper flakes. Serve immediately.
Tips for Success:
Take this fancy avocado toast up a notch by rubbing the toasted sourdough bread with the cut end of a garlic clove before topping.