Smashed Avocado Toast
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(cut into small pieces)
Wolferman’s San Francisco-Style Sourdough Super Thick English Muffins
(sliced into thin rounds)
head frisée lettuce
(yellow leaves picked and reserved)
Flaky sea salt and freshly ground black pepper
In a medium saucepan of boiling water, submerge whole eggs and cook for 7 minutes.
Using a slotted spoon, transfer eggs to an ice bath.
When cold, carefully peel eggs, cut into quarters, and set aside.
Egg whites should be set and yolks should be thick and creamy.
Meanwhile, in a medium frying pan over medium heat, cook bacon, flipping occasionally, for 5 minutes, or until crisp. Drain, reserving crisped bacon.
In a medium bowl, combine avocados and lime juice.
Using potato masher or fork, mash avocados to an even consistency.
Season with salt.
Spoon avocado mixture evenly over each toasted Wolferman’s English Muffin half, top with two quarters of soft-boiled egg, bacon, 3 radish slices, and some frisée.
Sprinkle with salt, black pepper, and Aleppo pepper and serve.
Make-Ahead: Soft-boiled eggs can be cooked and peeled up to one day ahead, covered and refrigerated.