Recipe developed and contributed by Maureen Gualtieri
Depending on the angle you approach it, this month’s recipe is either egg-salad-with-a-twist or avocado-toast-with-a-twist. This unholy union of bread toppers comes together in a snap, and each adds something to the other that is otherwise missing—namely, a heart-friendly fat, and a rib-sticking protein! DFC’s new, limited edition Garlic Chili Crisp brings a welcome punch of heat to this speedy breakfast or lunch. Pick a bread with a tartness to it, like a rye or sourdough, toast it up, and top it to your liking. Garnish with pea shoots and more Garlic Chili Crisp, and enjoy this Frankenstein’s monster of a nosh!
Egg and Avocado Toast
(Yield: 4 servings)
4 large hard-boiled eggs
1 medium avocado, mashed (200g of flesh)
juice of 1/4 lemon (20ml)
1/2 small red onion, minced (75g)
1 tbsp capers (15g)
1 tbsp DFC’s Garlic Chili Crisp (25g)
OPTIONAL: 2 tbsp mayonnaise (25g)
salt and pepper to taste
4 slices of your favourite bread
pea shoots, for garnish
In a large bowl, mash up your avocado and lemon juice until smooth. Cut up your eggs into a small dice, and add them to the bowl, plus your red onion, capers, Garlic Chili Crisp, mayo (if using) and some freshly cracked black pepper. Stir well with a large spoon or silicone spatula until everything is evenly incorporated. Taste and adjust seasoning.
Toast your bread slices, and plate when done. Scoop 1/4 of the egg-avocado mixture onto each, and spread. Garnish with more Garlic Chili Crisp and a good pinch of pea shoots. Enjoy with a latte—and/or an added tomato slice or curl of lox for even more flavour!
