- 1
- 5 mins
- 15 mins
Ingredients
- 1 small ripe avocado, pitted, peeled and cut into large slices or chunks
- 2 teaspoons freshly squeezed lemon juice
- 2-3 basil leaves, freshly torn
- dried red chili flakes, plus more for garnishing
- kosher salt
- freshly ground black pepper
- 1 large egg
- 1 large slice of great-quality bread, toasted
- extra virgin olive oil, for drizzling
Preparation
Step 1
In a small bowl, combine the avocado lemon juice, torn basil leaves, and a pinch of red chili flakes. Using a fork, lightly mash one or two pieces of avocado and mix with the remaining chunks. You want the avocado to be very, very chunky - and preferably have a few whole slices intact! Season to taste with salt and pepper, and set aside.
Place the egg in a small saucepan and cover with cold water until the water covers the egg by about an inch. Bring to a rolling boil. Immediately remove the heat, cover, and set a kitchen timer for 4 minutes (this will produce an egg with a completely set white and a thick, but runny yolk). Set up a small bowl of ice water. After 4 minutes, transfer the egg to ice water until just cool enough to handle. Gently tap the egg on a countertop all over and carefully peel (peel eggs is much easier under running water or in bowl of lukewarm water), being careful not to break soft-boiled egg.
Spoon the avocado mash onto the toast, drizzle lightly with olive oil, add the soft-boiled egg (split with a knife right before serving), and garnish generously with red chili flakes. Serve immediately.