Avocado Toast with jammy eggs

Food

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Avocado toast with jammy eggs

Ingredients: 

• 1 ripe Haas avocado
• 1-2 slices of good bread (I like a miche or sourdough)
• Ramp compound butter (optional)
• 1-2 jammy eggs (or however many you prefer)
• Salt
• Freshly ground pepper
• Red chili flakes
• 1/2 lemon 
• Freshly grated Parmesan cheese (optional)

A few notes on making this: 

• When I make ramp compound butter in the spring, this is one of the ways I love to use it.
• You can use whatever type of eggs you like: poached, fried, etc. But jammy eggs are my favorite. Plus, they can be made ahead of time and you can just pull them out of your fridge to use when you’re in the mood to make the toast.

Directions: 

• Toast your sourdough or other bread slices. Brush them with olive oil and pop in the oven on 400 or on a panini press for 5-10 min, or until preferred doneness, while you prep your eggs and avocado. 
• Make your jammy eggs, or if they’re already made, peel them and discard shells. 
• Slice them in half lengthwise and set aside. 
• Slice your avocado lengthwise with a chefs knife. Lightly tap the knife into the pit and twist to remove. 
• Peel the skin off the avocado and thinly slice each half. 
• Squeeze a bit of lemon over the sliced avocado to prevent browning. 
• Remove toast slices from oven/panini grill and place on cutting board. 
• If using ramp compound butter, spread generously over warm toast slices. 
• Fan avocado slices on top of buttered bread and press down gently. 
• Sprinkle with salt and pepper. 
• Place sliced halves of jammy eggs on top of the avocado. Press them down lightly so they don’t slide off. 
• Sprinkle flaky salt and chili flakes to taste on top of eggs. 
• Move to plate and grate Parmesan over the toast and enjoy!