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Avocado Toasts with Flowers and Soft-boiled Eggs

Avocado Toasts with Flowers and Soft-boiled Eggs is a modern Australian recipe for a classic breakfast dish of avocado toasts flavoured with dukkah spice served topped with edible flowers and a soft-boiled egg half. The full recipe is presented here and I hope you enjoy this classic Australian dish of: Avocado Toasts with Flowers and Soft-boiled Eggs.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesAustralia Recipes

This is a modern Australian recipe that tops avocado toasts with flowers and half a hard-boiled egg for a delicious and novel breakfast dish. The whole is flavoured with pistachio dukkah spice. Depending on the flowers you use the season for these can be extended well into autumn. I used rapeseed flowers here for an late spring version. You can start with sea kale for an early spring version, rapeseed flowers for a late spring version, rocket flowers through the summer. Kale flowers also work well and can be had from early spring right through autumn depending on the variety. Radish flower sprays would also be great.

Ingredients:

2 large eggs
2 slices bread of your choice
1 1/2 avocados, pitted and sliced
2 tbsp chives, diced
2 tbs lime juice
2 tsp pistachio dukkah, and additional for sprinkling
salt to taste
your favourite spring greens, I used rapeseed flowers (sea kale, rocket flowers and Kale flowers will also work)
3-4 chive flowers
bread (preferably sourdough) for toasting
pistachio dukkah to accompany

Method:

Begin with the soft-boiled eggs. Add the eggs to the smallest pan you have then cover fully with cold water. Bring to a boil with the lid on. Turn off the heat and allow the eggs to continue cooking in the residual heat for 6 minutes and 30 seconds exactly. At this point immediately transfer to a bowl of iced water to stop any further cooking. Once the eggs have cooled, peel and slice in half. Set aside until needed.

Lightly toast 4 slices of bread. In the meantime, combine the sliced avocados, chives, lime juice and pistachio dukkah in a bowl. Use a fork to gently mash the avocado, making sure to do this coarsely and leave a few large chunks intact. Season to taste with salt.

Spread the avocado mixture over the toasted bread. Top with your choice of seasonal flowers and then sit an egg half on top.

Break the chive flowers into florets and scatter these over the top. Serve accompanied by a bowl of pistachio dukkah.