Imported from Instagram

Egg and Avocado Toast on Crispbread

Name: Egg and Avocado Toast on Crispbread
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Other
Ingredients: 2 Crispbreads; 1 Ripe avocado; 2 el Cottage cheese; 1 tl Lime juice (Lemon juice can be used as an alternative.); Salt and freshly ground black pepper (To taste.); 1 Boiled egg (Soft- or hard-boiled.); 1 tl Crispy chili oil

Recipe by Koen Peters @koen.kookt.alles · Instagram

Imported by Andries Jongsma on SeeMeCook

A quick, protein-rich lunch or breakfast with creamy avocado-cottage cheese spread, boiled egg, and crispy chili oil on crispbread.

1 servings5 minOther

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Ingredients

2 Crispbreads
1 Ripe avocado
2 el Cottage cheese
1 tl Lime juice (Lemon juice can be used as an alternative.)
Salt and freshly ground black pepper (To taste.)
1 Boiled egg (Soft- or hard-boiled.)
1 tl Crispy chili oil

Steps

1
Place the two crispbreads on a plate.
2
Mash the avocado in a small bowl. Add the lime juice, salt, and freshly ground black pepper to taste.
3
Stir the cottage cheese into the mashed avocado until a creamy spread forms.
4
Spread the avocado-cottage cheese mixture generously over both crispbreads.
5
Slice or cut the boiled egg into wedges.
6
Place the egg slices or wedges on the crispbreads and drizzle the crispy chili oil over them.

Notes

The recipe does not specify exactly how much egg is used; one boiled egg is assumed for one serving. The egg cooking time is not provided because the egg is used already boiled.