Smashed Avocado Toast
Ingredients:
- 4 large eggs
- 4 slices thick-cut bacon (cut into small pieces)
- 3 avocados (peeled, pitted)
- 1 lime (juiced)
- 4 Wolferman’s San Francisco-Style Sourdough Super Thick English Muffins (split, toasted)
- 2 red radishes (sliced into thin rounds)
- 1 head frisée lettuce (yellow leaves picked and reserved)
- sea salt
- freshly ground black pepper
- 1 teaspoon Aleppo pepper
Instructions:
- 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.
Notes:
Make-Ahead: Soft-boiled eggs can be cooked and peeled up to one day ahead, covered and refrigerated.