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Avocado Toast Three Ways

Avocado Toast Three Ways
PREP TIME
30 min
COOK TIME
20 min
YIELDS
4 servings

Easy and yet elevated, spice up your brunch with this trio of recipes from Bobby.

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Ingredients

Avocado Base

5
ripe Hass avocados
6
scallions, sliced
Juice of 1 lime
¼
cup chopped fresh cilantro
Kosher salt and freshly ground black pepper

Shaved Egg Salad and Radicchio on Pumpernickel Toast

3
slices pumpernickel bread
Olive oil, for brushing
3
hard-cooked eggs, coarsely grated on box grater
1
Tbsp creme fraiche
1
tsp Dijon mustard
1
small shallot, thinly sliced
1
Tbsp finely chopped fresh dill, plus sprigs for garnish
Kosher salt and freshly ground black pepper
½
cup torn radicchio

Smoked Salmon and Dill

3
slices healthy bread
Olive oil, for brushing
3
oz paper-thin slices smoked salmon
3
Tbsp creme fraiche
Dill springs, for garnish

Fresno Chiles

3
slices sourdough or country white bread
Olive oil, for brushing
1
Fresno chile, thinly sliced
Grated zest of 1 lime
Cilantro leaves, for garnish
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Directions

Step 1

Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.

Step 2

Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.

Step 3

Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.

Step 4

Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.

Step 5

Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

Step 6

Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.

Step 7

Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

Step 8

Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.

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