This toast unites the best of everything: creamy avocado, spicy mustard, soft-boiled eggs and irresistible crispy chili oil. An idea brunch treat with friends or just for yourself.
Toast the slices of sourdough bread. Place the eggs in a saucepan with cold water and bring to the boil. Boil the eggs for 4 minutes when the water starts to boil. Plunge the eggs into cold water and peel them.
n the meantime, cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin with a spoon. Mash the flesh. Mix the mustard, lime juice and finely chopped dill through the mashed avocado.
Divide the avocado over the slices of bread and place a soft-boiled egg on each slice. Slice the eggs lengthwise. Sprinkle with chili oil.
