Serves : 2 servings (4 pieces)
Preparation time : 5 minutes
Cooking time : 15 minutes
- 1 ciabatta
- 1 avocado
- 3 large eggs
- 1 tbsp of extra virgin olive oil
- pinch of ground black pepper
- pinch of rock salt
- half lemon (juice)
- 1 tsp of roasted black sesame
- 1 tsp of chopped chives
Put the eggs in a pot and pour some water. The water should just cover the eggs. If you keep your eggs in the fridge, make sure you get them out earlier and let them come to the room temperature first.
Then, put the lid on and use medium heat to cook for 11 minutes.
Get the eggs out after 11 minutes and cool them down under the tap water. Then peel the eggs and set aside.
Slice a loaf of fresh ciabatta into 4 pieces.
Brush some extra virgin olive oil on the bread.
Put the bread on the hot pan to brown one side.
Open an avocado and get rid of the stone.
Slice up the avocado and line them on the toast.
Add some freshly grounded black pepper on the sliced avocado.
Then squeeze some fresh lemon juice on the avocado.
Sprinkle some fine rock salt on top of the avocado slices.
Brush some extra virgin olive oil on a knife, then slice the boiled eggs. The oil would stop the yolk from sticking on the knife. You could slice them either lengthways or horizontally. Then place the sliced eggs on top of the avocado.
Then, sprinkle some roasted black sesame seeds on top. I normally roast a batch of black sesame seeds and keep them in an airtight container.
Sprinkle some chopped chives on top.
This breakfast recipe is easy, healthy and delicious. Good protein + good oil = great breakfast! Enjoy!
Check out the Avocado Toast cooking video HERE.