Avocado Toast Three Ways

By HeidiHo5

Ingredients

• Avocado Base:
• 5 ripe Hass avocados
• 6 scallions, sliced
• Juice of 1 lime
• 1/4 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 a box grater
• 1 tablespoon creme fraiche
• 1 teaspoon Dijon mustard
• 1 small shallot, thinly sliced
• 1 tablespoon finely chopped fresh dill, plus springs for garnish
• Kosher salt and freshly ground black pepper
• 1/2 cup torn radicchio

Details

Adapted from foodnetwork.com

Preparation

Step 1

For the base: 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.

For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.

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

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

For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

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.

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

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