If you’re on Instagram, I’m sure you’ve seen your share of avocado toast pictures. I, too, have rolled my eyes at those shots until the day came that I was starving and all there was for lunch at home was bread and a ripe avocado. There I was, making avocado toast. I even took a picture of it too—I have to admit it’s a naturally photogenic dish—but refrained from posting it. My take was so basic: Toast a thick piece of bread, smash avocado with a fork, spread on toast, drizzle with lime juice, and sprinkle with fleur de sel and black pepper. It took me all of three minutes to pull it together, yet I was blown away by how satisfying such a simple dish was.
So, yes, I’ve reached that point in my online life: I am posting a recipe for avocado toast on my blog, and adding my picture to the #avocadotoast virtual photo pile on Instagram. Since my first “accidental” creation, I’ve had the avo-toast many different ways, but I most often come back to the classic soft-boiled egg topping. The runny yolk acts as a silky sauce over the avocado, and the egg white boosts the protein content. Just to make sure that I won’t be hungry before the next meal, I sprinkle a good amount of toasted pumpkin seeds over the tartine as a finishing touch. I like the crunch it adds and the nutrients, too.
Have you ever had avocado toast? If not, I challenge you to make this one. Your quick, last-minute lunches might become tastier, forever.
Smashed Avocado, Soft-Boiled Egg, and Pumpkin Seed Tartine? Don't roll your eyes yet because this recipe is bound to change the avocado toast game.
Place the two eggs in a small pot and cover with cold water. Set the pot over medium-high heat, bring to a simmer, then set a timer to 4:30 minutes. (Keep the water to a low simmer, because boiling might crack the eggs.) When done, immediately fish the eggs out of the water and transfer to a bowl filled with ice water. Let cool completely, 5 to 10 minutes. (You can prepare the eggs in advance and store them in their shells, in an airtight container, in the fridge, for up to two days.)
Slice the avocado open vertically, remove the pit, and scoop out the flesh in a shallow bowl or on a plate. Cut the lime in half and squeeze or press out its juice over the avocado. (I like my smashed avocado very lime-y, so if you feel this might be too much for you, start with the juice from half the lime, then add more, to taste.) Use a fork to smash the avocado and mix in the lime juice. Season with fleur de sel and ground pepper to taste.
Carefully peel the eggs and rinse the peeled eggs under running water to make sure no flecks of shell remain. Set the eggs on a paper towel while you prepare the tartines.
Toast both slices of bread. If they are too large to fit into the toaster, toast them in a skillet. Set the toasted slices of bread on two serving plates. Divide the smashed avocado between the two tartines. Top each with one egg sliced in half. Generously sprinkle with toasted pumpkin seeds and dukkah. Drizzle with extra-virgin olive oil and serve immediately.
Recipe Credit: Marie Asselin.
More tartine-topping inspiration from my kitchen:
- Asparagus with Hard-Boiled Egg Vinaigrette
- Curried Chicken Salad with Asparagus and Almonds
- Caramelized Onion, Goat’s Cheese, and Greens Tartine
- Asparagus, Soft-Boiled Egg, and Dukkah Tartine