Ingredients:

  • 4 large eggs
  • 1 large ripe Hass avocado (approx. 200g)
  • 1 tsp Dijon mustard
  • 2 tsp fresh lemon juice
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 2 thick slices sourdough bread (approx. 40g each)
  • 1 tbsp fresh chives, finely minced
  • 0.5 cup fresh microgreens or arugula

Instructions:

  1. Bring water to a rolling boil, then gently lower the 4 large eggs in. Note: This ensures the whites set immediately while the yolks stay tender.
  2. After exactly 8 minutes, move eggs to a bowl of ice water for 3 minutes until the shells feel cold to the touch.
  3. Peel and pit the ripe Hass avocado, placing the flesh into a shallow bowl.
  4. Add 1 teaspoon Dijon mustard, 2 teaspoons lemon juice, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper.
  5. Use a fork to press the avocado until chunky but cohesive.
  6. Roughly chop the eggs and fold them into the avocado mixture. Note: Over mixing will turn the salad into a green purée; keep some texture!
  7. Sear the 2 slices of sourdough in a pan or toaster until the edges are charred and the center is stiff.
  8. Place 0.5 cup microgreens or arugula on the bread first. Note: This acts as a moisture barrier to keep the toast crisp.
  9. Scoop the egg mixture onto the greens, then sprinkle the 0.5 teaspoon smoked paprika and 1 tablespoon minced chives over the top.