The rye bread tartines with avocado and egg are a great appetizer to serve on many occasions. A simple dish to prepare in very little time. It’s preferable to boil the eggs a day in advance as it will be easier to peel and slice them without breaking, and then before serving, assemble the tartines. I used exactly the Vollkornbrot—rye bread with whole grains, with a tangy taste, but if you’re not fond of this type, you can also choose simple rye bread which I recommend trying to make at home with this recipe with sourdough or this other version enriched with seeds.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 slices rye bread
- 3 eggs
- 1 avocado
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- salt
- pepper
- pomegranate
Tools
- 1 Knife
- 1 Pot
- 1 Toaster
- 1 Bowl
- 1 Plate
Steps
Place the eggs in a pot with cold water and bring to heat. Cook for 10 minutes. Drain and let cool at room temperature. Place in the refrigerator until the next day.
Peel the eggs and slice them.
Toast the rye bread slices in a pan, oven, or with a toaster. Cut 4 tartines from each slice of bread and place them on a serving plate.
Cut the avocado in half and remove the pit. Use a spoon to scoop the flesh and place it in a bowl. Mash it with a fork until you get a not too smooth cream. Season with a tablespoon of oil, salt, pepper, and lemon juice.
Mix well and spread generously on the tartines. Place the egg slices on the tartines and season with salt, pepper, and a drizzle of oil. Decorate with pomegranate seeds and serve.
Advice
It’s preferable not to store them as the avocado tends to oxidize.
This dish is naturally lactose-free.
FAQ (Questions and Answers)
Can I make this dish gluten-free?
Sure, you can use buckwheat bread.
I don’t have pomegranate, how can I substitute it?
You can use chopped nuts or red fruits like currants or raspberries.
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