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Avocado Toasts

  • 4 extra-large eggs
  • 4 large (½-inch-thick) slices rustic or whole grain bread
  • 2 ripe Hass avocados, halved, pitted, and peeled
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon Sriracha
  • Kosher salt and freshly ground pepper

Fill a medium saucepan with water and bring to a simmer. Very carefully (you don’t want to crack the shells!), lower the eggs into the pan with a spoon. Simmer the eggs for exactly 6 ½ minutes, take them out of the water and run them under cool tap water, until cool enough to handle. Peel the eggs and set them aside.

Meanwhile, toast the bread in a toaster and place two pieces of toast on each of two plates. Place the avocados in a bowl with the lemon juice, Sriracha, 1 teaspoon salt and ½ teaspoon pepper and mash them with a fork.

Divide the avocado mixture among the four pieces of bread and spread it out with a knife. Place one egg on each toast, cut it in half, sprinkle with salt and pepper, and serve warm.

Copyright 2020, Ina Garten, All Rights Reserved.

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