Updated Nov 24, 2014Chatelaine
extra-virgin olive oil, plus more for the bread
1 1/2 tsp
fresh lemon juice
green onion, white and light green parts, thinly sliced
fresh basil leaves, thinly sliced
ripe avocado, diced
2 thick slices
artisan multigrain bread
crispy fried eggs, finished with lemon juice (see below)
hot sauce, for garnish
1 1/2 tsp
fresh lemon juice, or fruity vinegar such as balsamic, sherry, or cider
ground pepper, to taste
- POSITION an oven rack in the top slot and preheat the broiler.
- WHISK together the olive oil, lemon juice, green onion, basil, and a pinch of salt and pepper in a medium bowl. Add the avocado and lightly mash it using the tines of a fork. There’s an art to this step of the process: You want the avocado to still be in chunks, but with rounded corners from the gentle mashing. The creamy mashed flesh binds the chunks together, creating two distinct textures that really make the dish.
- DRIZZLE the bread slices with a little olive oil and place them under the broiler to toast until deeply browned, turning once, 1 to 2 minutes per side. Watch closely to avoid burning. (I place the bread directly on the oven rack, or you can put it on a baking sheet.)
- SPREAD the toasts with the avocado mash and top each with a crispy fried egg. Garnish with a sprinkle of hot sauce and serve with a fork and knife.
To drink: A glass of rosé
Egg tip: Fry the eggs while the bread is toasting.
Eggs on Top, Andrea Slonecker, $30.