Avocado Toast with Sous Vide Hard-Boiled Egg Recipe
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.
Note: You can learn more about eggs from my How to sous vide chicken eggs or view all my sous vide egg articles.
Ingredients for Avocado Toast with Sous Vide Hard-Boiled Egg
- 4 eggs
- 2 avocados
- 2 tablespoons olive oil (30ml)
- Fresh lime juice
- 4 slices of whole grain bread, toasted
- Fresh basil leaves, chopped
- Freshly cracked black pepper
- Sea salt
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Cooking Instructions for Avocado Toast with Sous Vide Hard-Boiled Egg
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
Nutritional Information for Avocado Toast with Hard-Boiled Egg
- Calories: 423
- Fat: 29g
- Protein: 15g
- Carbohydrate: 30g
- Fiber: 12g
- Sugar: 7g
- Cholesterol: 186mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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