Sesame Avocado Toasts with Jammy Eggs and Wakame
I know, I know. What you really need: another avocado toast recipe. I promise you though that this is one for the ages. The combination of lemon, dark sesame oil and oozy eggs is a breakfast dream come true.
Servings 2
Ingredients
- 2 large eggs
- 2 small avocados
- 1 tablespoon fresh lemon juice
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon sea salt
- 4 slices gluten-free bread
- 2 tablespoons wakame , crumbled
- Togarashi , for serving (see note)
Instructions
- Fill a medium saucepan three-quarters of the way with water and bring to a boil. Using a slotted spoon or spider, carefully lower the eggs into the water. Simmer over medium-high heat for exactly 6 1/2 minutes. Transfer using the slotted spoon to an ice bath (a bowl filled with cold water and ice). When the eggs are cool to the touch, cracked them on all sides on a hard flat surface, and carefully peel them in the water, rinsing off any shell shards. Set the cleaned eggs aside.
- Meanwhile, in a medium mixing bowl, mash the avocado with the lemon juice, sesame oil and salt until coarsely combined.
- Toast the bread, then divide the avocado mixture between the slices. Cut the jammy eggs in half length-wise and nestle one on each piece. Crumble the wakame in your hands over the top so its a fine sprinkle. The garnish with a pinch of togarashi, if using.