Toast with guacamole and soft-boiled eggs, served with olive oil from Aix-en-Provence PDO

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Tartines au guacamole et oeuf mollet à l’huile d’olive d’Aix-en-Provence AOP
A PDO
Preparation
15 min
A PDO
Cooking time
5 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Vegetarian

Ingredients

A PDO
For 4 personnes
  • 4 slices of country bread, lightly toasted
  • 2 lawyers
  • The juice of one lemon
  • 1 teaspoon of chopped coriander
  • 1 small tomato
  • 8 cherry tomatoes
  • 1 shallot
  • Guacamole spices
  • 4 eggs
  • 2 tablespoons of olive oil from Aix-en-Provence PDO
  • Salt, Pepper
  • Option: black olives from Nyons or Nice PDO

Tip

If you like your guacamole nice and smooth, blend the ingredients using a hand blender or a food processor.

Instructions

Make the guacamole:
  • Dice the tomato into small cubes, taking care to remove the seeds.

  • Peel the avocados and mash the flesh in a bowl. Finely chop the shallot.

  • Add the lemon juice, a pinch of salt, the diced tomatoes, the finely chopped shallot, the chopped coriander, 1 tablespoon of olive oil and the guacamole spices. Mix together.
How to make soft-boiled eggs:
  • Bring a pan of water to the boil.
  • Once the water is boiling, gently lower the eggs into it.
  • Time exactly 5 minutes from the moment the water returns to the boil. Then remove them from the boiling water using a slotted spoon and plunge them straight into a bowl of ice-cold water to stop them cooking further.
  • Carefully peel the eggs.
  • Spread the guacamole onto the slices of bread. Cut the cherry tomatoes into quarters and arrange them on top of the guacamole.
  • Place the soft-boiled egg on top and carefully make a small cut in it. Season with salt and pepper, then drizzle with a little olive oil. Enjoy straight away.

Tip

If you like your guacamole nice and smooth, blend the ingredients using a hand blender or a food processor.
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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