- 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.