Recipe for Avocado Tartine with Perfect Soft-Boiled Eggs
A recipe for avocado and soft-boiled egg tartine (the white is cooked, the yolk is runny), perfect for brunch or for athletes! These tartines are a hit; you need to choose a good bread (country bread, Poilâne bread, whole wheat bread, or multigrain bread, for example), toast it, and do as they do in Spain: rub it with a little olive oil, a tomato, and some garlic—it's absolutely delicious. If you
Ingredients · Servings 4
- 4 eggs
- 2 ripe avocados
- 4 nice slices of bread
- 1 clove of garlic
- 1 shallot
- 1 tomato
- 1 sprig of coriander
- Salt, pepper
- Paprika or sweet chili pepper (optional)
Method · 15 min
- Toast your bread slices in a pan with a little olive oil, then rub them with the garlic clove and tomato if you like.
- Cut the avocados in half, scoop out the flesh with a large spoon and cut into generous slices 1 cm thick.
- Boil a pot of water, add the eggs and cook for 5 minutes, then transfer them to a bowl of very cold water (with ice cubes even better). This stops the cooking process.
- Assemble the toasts: On each slice of bread, place slices of avocado, season with salt and pepper, sprinkle with paprika and minced shallot. Place a soft-boiled egg (without the shell) on top and cut it in half; the yolk will run onto the toast!
List of ingredients
Recipe steps
- Brown your slices of bread in a pan with a little olive oil, then rub them with the garlic clove and tomato if you wish.
- Boil a pan of water, plunge the eggs into it for 5 minutes then put the eggs in a bowl of very cold water (with ice cubes even better), this stops the cooking.
