Mini versions of avocado toast with eggs would make a great appetizer, light lunch or fun breakfast or brunch option. The crostini come together quickly and the quail egg sits on top like the crowning jewel!
PREP TIME10 minutes
COOK TIME15 minutes
TOTAL TIME25 minutes
Ingredients
- 12 thin slices of baguette
- 1 medium avocado
- 2 teaspoons lemon juice
- 1/8 teaspoon garlic powder
- salt and pepper
- 12 quail eggs
- 1 Tablespoon cooking oil
Instructions
- Preheat oven to 400° F.
- Arrange the baguette slices on a baking sheet and bake for 5-10 minutes or your desired level of crispness.
- Meanwhile, mash together the avocado, lemon juice and garlic powder. Sprinkle with a small pinch of salt and pepper to your taste preference.
- Spread a little bit of avocado mixture over each piece of toasted baguette.
- Warm a skillet with the oil and fry the eggs to your desired doneness, seasoning each with a little bit more salt and pepper. Place a quail egg on top of each crostini and serve.
- PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
Sourced by Cooking with Carle
