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Avocado Toasts
with Radishes, Feta & Eggs
20 MIN
$11.99
Serves 2-4
From the Test Kitchen
For these crowd-pleasing toasts, you'll mash avocado with bright lemon juice and a bit of spicy crushed red pepper, then spread the mixture onto toasted sourdough and top it all with sliced eggs, marinated radishes, and tangy feta cheese.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories460 Cals (est.)
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fresh
ingredients
Title
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2 Pasture-Raised Eggs
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4 slices Sourdough Pullman Bread
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1 Lemon
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1 Avocado
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3 oz Radishes
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¼ tsp Crushed Red Pepper Flakes
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1½ oz Feta Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
If you prefer to use the oven to toast your bread, place an oven rack in the center of the oven; preheat to 375°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then small dice; place in a bowl. Quarter and deseed the lemon. To the bowl of diced avocado, add the juice of 2 lemon wedges and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Using a fork, mash until thoroughly combined. Thinly slice the radishes into rounds. Place in a bowl; add the juice of the remaining lemon wedges and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the eggs
Carefully add the eggs to the pot of boiling water and cook 8 minutes for medium-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice, then season with salt and pepper.
3
Toast the bread & serve your dish
Meanwhile, place the bread on a sheet pan; drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned (or toast the bread in a toaster until lightly browned). Remove from the oven. Assemble the toasts using the toasted bread, mashed avocado, sliced eggs, marinated radishes, and cheese (crumbling before adding). Season with salt and pepper. Enjoy!
1
Prepare the ingredients
If you prefer to use the oven to toast your bread, place an oven rack in the center of the oven; preheat to 375°F. Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then small dice; place in a bowl. Quarter and deseed the lemon. To the bowl of diced avocado, add the juice of 2 lemon wedges and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Using a fork, mash until thoroughly combined. Thinly slice the radishes into rounds. Place in a bowl; add the juice of the remaining lemon wedges and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Cook the eggs
Carefully add the eggs to the pot of boiling water and cook 8 minutes for medium-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice, then season with salt and pepper.
3
Toast the bread & serve your dish
Meanwhile, place the bread on a sheet pan; drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned (or toast the bread in a toaster until lightly browned). Remove from the oven. Assemble the toasts using the toasted bread, mashed avocado, sliced eggs, marinated radishes, and cheese (crumbling before adding). Season with salt and pepper. Enjoy!
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