Move over smashed avocado toast, you’re big brother is in town and taking over your favorite go-to snack! Crispy olive oil crostini, fried egg, thinly sliced avocado, salt flakes and a few dashes of Sriracha elevate your smashed toast to a whole new level!
Oh smashed avocado dippy egg toast how I love you beyond words. You’re healthy and delicious; messy and worth every napkin in the house; comforting and simplistic. However…
I’ve been cheating on you…
I’ve been loving someone else more; giving them my love and adoration. I’m not replacing you – please you will forever have a place in my heart but for the time being, you have no place in my belly.
It’s not you, it’s me. I just wanted to dip my toes in another pool…a pool of deliciousness. So okay peeps, you know how much I absolutely LOVE my avocado egg toast but I wanted to mix it up. While it’s pretty much the same toppings as the toast making just a few tweaks totally changes the recipe into something different, something…more. I had a few bageuettes at home and they were getting a bit hard. And while I could have turned them into croutons or breadcrumbs, I didn’t need any. So I decided to just make some crostini bread for something later. I just wasn’t sure what the something was.
Well when my bread was done in the oven and resting on the counter Mr. Fantabulous had come out into the kitchen, rubbing his beautiful hazel eyes while yawning profusely (side note – did you just yawn when you read that? Yeah, me too! LOL). I smirked at him and just how damn adorable he looked. His sleepy eyes, pj’s hanging off of his hip, feet too tired to pick up off the floor, hair in every direction but the right direction … my man child. I asked if he was hungry to which he just nodded his head coming over to kiss me on my forehead.
So while I was making his eggs, toast and bacon I realized I hadn’t eaten yet. I grabbed an avocado and egg figuring I’d make my old standby – smashed avocado dippy eggs. As I was making his I kept looking at that crostini as it just looked so good. And that’s when this recipe kinda just hit me.
Now when I make crostini I typically don’t go for a runny component; i.e, egg yolk; creamy for sure like a sweetened ricotta but never runny. So the whole dippy egg was out. I could have gone scrambled but I felt that fluffy texture was too similar to the creaminess of the avocado so fried egg it is. And fully disclosure I’m not a huge fan of a hard fried egg as to me it’s well, boring. No dippiness, no softness – it’s just a flat fried thing. But you know what, in this recipe it’s absolutely perfect! I actually overfried mine to get a slightly crisp edge on it.
When the egg was done I cut it in half, added a few slices of avocado and some of my favorite flake sea salt. That by itself was awesome! The salt flakes really kicked up the flavors while the creaminess of the avocado and crunchiness of the toast really balanced well together.
But… it was missing something.
And that’s where my bff Sriracha comes into play. I cannot express my love of this stuff. For those of you that have been living under a rock/in a cave/off the grid let me give you the dirty details on this delectable sauce.
Sriracha is a Thai hot sauce that is actually named after a city in Thailand. It’s base ingredients are chili peppers, sugar, garlic, distilled vinegar, and salt though the rest of the items vary from company to company. It is super hot? No – well okay it is IF you use a boatload of it. As you can see for me I just drizzle/dab it on for taste. It adds a great heat without making your eyes cry and you run for water.
So if you’re looking to kick up your avocado toast definitely make these. You’re going to love this!Print
- 1 long French baguette
- 3–4 eggs, large
- 1 tsp butter, unsalted
- 1–2 avocados
- Flake Sea Salt
- Fresh black pepper
- 1 Tbl olive oil
- Preheat the oven to 350F, rack in the middle. Slice the bread on an angle to get elongated slices. Brush one side lightly with olive oil. Place the bread on a rimmed baking sheet and bake for 8 minutes. Remove from the oven, flip, brush the other side with oil and bake for another 6-8 minutes or just until the bread is crisp but not browned or burned. Remove from the oven and set aside.
- In a heated 10” or larger non-stick pan over medium heat crack the eggs – do not crowd the pan. Allow the whites to set slightly then gently break the yolks pushing the yolks out over on top of the whites. Cook for a few minutes and flip, removing the pan from the heat.
- While the eggs are cooking cut the avocados in half, remove the pit and remove the pulp from the shell. Taking a sharp knife, start at the one end and make thin slices all the way down. Do this for as many crostinis you have. I like to go with 3-4 slices for crostini.
- Cut the eggs in strips to fit on top of the crostinis, top with a few avocado slices, sprinkle with flake sea salt and fresh pepper. Drizzle or dot on the Sriracha (your choice as to how little or how much you want).
- Serve immediately.