This Avocado topper has to be the easiest of all avocado spreads. The quail eggs ‘kinda’ dress up this delicious tartine, but the quail eggs could easily be substituted by regular eggs, or no eggs at all. The eggs just make it a bit special.
Tip : Omit the eggs for a vegetarian friendly version...
Ingredients
- 2 ripe avocados seeded, peeled and mashed
- 1 juice of lime
- 1 tsp hot chili sauce
- kosher salt to taste
- 3 slices whole grain bread toasted
Garnish
- Lime wedges
- sliced radishes
- chopped chives plus whole
- 4 whole quail eggs, optional
Instructions
- Gather all ingredients before starting recipe
- Cut and core avocados, dice and add to a small mixing bowl
- Juice one whole lime into the avocado mixture
- Season mixture with salt and the hot chili sauce, mix well, smashing the larger pieces of avocado, but leave some pieces whole to give texture, set aside until ready to use
Eggs
- Heat a small skillet over medium high heat
- Spray the skillet with vegetable spray and then break each quail egg into the heated pan, scrape the egg white close to the yolk to contain the size
- Remove from heat when the yolks have set 2-3 minutes
Assembly
- Toast 3-4 slices of multi grain bread
- Cut into triangles and spread with avocado to cover the bread slice
- Top each triangle with a fried egg
Plating
- Garnish with wedges of lime, slices of radish and chopped chives
Author Notes
Fiesta Farms on Christie south of Dupont always has quail eggs, St Lawrence Market is a good second choice.
