Avocado toast is all the rage lately and I can see why. A piece of hearty, whole grain bread lightly toasted and slathered with rich and creamy avocado is a decadent combination. I especially love it when topped with an egg to make it a complete meal. Be sure to use a high-quality bread and a ripe avocado, because this recipe is so simple the flavors will really shine through.
This recipe calls for a hard-boiled egg but many people also like using a runny poached or fried egg, so feel free to use whichever you prefer.
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Preheat the water bath to 165°F (73.9°C).
Place the eggs, in the shells, directly in the water bath and cook for 40 to 60 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the flesh from the avocado and mash together with the olive oil. Add the lime juice, salt and pepper to taste until it is slightly tangy and well balanced.
Remove the eggs from their shells and cut into 1/2" slices (13mm).
Take a slice of toasted bread and slather on some of the avocado spread. Add slices of the hard-boiled eggs to the toast then sprinkle with the basil, fresh cracked pepper, and sea salt
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