| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 9 toasts (about 4 servings) |
Ingredients
- 5 ripe Hass avocados
- 6 scallions, sliced
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 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
- 3 slices health bread
- Olive oil, for brushing
- 3 ounces paper-thin slices smoked salmon
- 3 tablespoons creme fraiche
- Dill springs, for garnish
- 3 slices sourdough or country white bread
- Olive oil, for brushing
- 1 Fresno chile, thinly sliced
- Grated zest of 1 lime
- Cilantro leaves, for garnish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 834 |
| Total Fat | 65 g |
| Saturated Fat | 11 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 22 g |
| Sugar | 8 g |
| Protein | 20 g |
| Cholesterol | 125 mg |
| Sodium | 1102 mg |
Reviews
Ok ok okay , I made the pumpernickel and salmon avocado toast and I was glad I was wearing socks because that recipe knocked them right off. So simple and flavorful. Those are my favorite recipes .
Wonderful
I only made the egg salad one and put on different bread it tasted so good!
Made it for my girl’s brunch and it was a huge hit! Thanks Bobby!!!
I only had the stuff to make the avocado part and it’s really tasty! Pretty much a chunky guacamole… nothing wrong with that! I do have marbled rye for toast… Not sure what I’ll top it with but I’m sure there’s a lot that will go good with this!
Simple. I like the tip about grating the egg for egg salad!
Very delicious chef Bobby 🙂
Absolutely delicious. Everyone loved it!
Love this! It was really nice to taste the different ways of preparing this. We actually had it for a light dinner and then breakfast the next day. Healthy and easy. Living in Arizona I really liked the one with the Fresno peppers. Hubby was into the smoked salmon and creme fraiche one. This will be a staple at this house. Thanks Bobby, love your recipes!
This was fun and delicious! The egg salad was better than my mother’s recipe, and I am from the South! Don’t miss out on this. The avocado spread is wonderful as well.