Avocado Toast Crostini

We all know I love crostini as more than just an appetizer, and this is my absolute new favorite way to make avocado toast. We’re going to slice up some everything bagels, toast them up, load them with mashed avocado, and top the whole situation with diced jammy eggs. Talk about a simple showstopper!

Let’s start with the bagel. I took the traditional avocado toast flavor route and chose an everything bagel, but you could absolutely use any flavor here. The key is to make sure you get a bagel that’s not pre-sliced. We’re going to slice the bagel vertically into ¼ inch slices to get ourselves mini crostini sized bagel pieces. However, we’re going to run into trouble when we get to the center hole. So you know what, just slice around it and save those center nubbins for snacking!

After we have our bagels sliced, we’re going to pop them on a sheet pan, give them a drizzle of olive oil, and toss them in the oven for a couple minutes to become lightly golden. While that’s happening, we can get our eggs going and work on our avocados. So, this is one of those meals where multitasking is your friend, but nothing is so extremely difficult that you can’t manage it all at once!

To make perfectly jammy eggs, it’s as simple as bringing water to a boil, gently adding in some eggs, and letting them cook for exactly 7 minutes. Then, we’ll take them straight from the boiling water to an ice bath to stop the cooking process. And, that’s it…jammy eggs! Now jammy eggs have a firm white but a 50/50 firm and gooey yolk. So, it can be a little messy to dice it up and capture all of the essence of the egg to top of crostini. I like to dice it on a cutting board, and use a spoon to scoop up the whites and runny yolk all together. No drop of gooey yolk left behind!

While the eggs and crostini are cooking away, we can work on mashing up our avocado. You can mash the avocado as smooth or as chunky as you like. I actually like it somewhere in the middle. We’re going to mix a pinch of salt and some lemon juice into the avocado for flavor and to help keep it nice and bright green. And, that’s all there is to the avocado step.

When it’s time to assemble the crostini, it’s a quick assembly line of bagel slice, avocado, eggs, and done. Eggs need seasoning as bad as that avocado does, so we’ll give all of the chopped eggs a pinch of salt and pepper. And, I also like to finish the plate with some minced chives and a pinch of aleppo pepper. The fresh oniony flavor of the chives matches perfectly with the dried onion flavor in the everything bagel seasoning, while the aleppo pepper adds a pop of bright red color while adding a little bit of depth to the whole situation. Both are optional, but I totally recommend them!

On top of these crostini being perfectly adorable, they’re so darn delicious! I don’t know if it’s a mental thing, but I actually feel like the bagel stretches farther by cutting it top to bottom instead of side to side. Plus, we have some different textures and temperatures all happening in one bite: warm crunch from the crostini, creamy coolness from the avocado, and a comforting richness from that jammy egg. Talk about a perfectly harmonious bite!

Alright, everyone. Are you sold on this new way to slice bagels? If you weren’t before, I hope you are after trying this recipe!

I hope you enjoy, and let’s eat!