Avocado and Egg Canapés
Avocado browns in contact with air within half an hour, and lemon juice stops it — so it is here for chemistry, not only for taste. The other easily missed step is toasting the bread: fresh crumb under a wet purée tastes raw by the third canapé.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 8
- Level
- Easy
- Per serving
- 210 kcal
Ingredients
Makes: 24 canapés, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Toast the bread
Toast the slices to pale gold in a toaster or a dry pan and cool them completely. Warm bread sweats under the purée and softens from the inside.
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Step 2: Boil the eggs
Nine minutes in boiling water, then into cold. Peel them under running water — the shell comes away in strips and the white stays smooth enough to slice.
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Step 3: Mash the avocado
Mash the flesh with the lemon juice, salt and pepper to a paste with small pieces left in it. Blended, it goes too loose and slides off the bread.
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Step 4: Cut the bases
Trim the crusts and cut each slice into four squares. A crust along the edge of a canapé makes it awkward to bite, which is why it always comes off.
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Step 5: Assemble
Spread the avocado generously, top with a slice of egg, a round of radish, a pinch of salt and sesame seeds. Serve within the hour.
Tips & variations
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Tip
A ripe avocado gives under pressure near the stem without collapsing. A hard one ripens in two days in a paper bag with an apple; a soft one is already bitter.
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Tip
The old trick of burying the stone in the purée does nothing: browning comes from air at the surface. Film pressed onto the paste and lemon are what work.
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Variation
Lay a strip of smoked salmon or a spoon of capelin roe on top — no longer vegetarian, but it turns the plate into party food.
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Storage
They do not keep. The avocado paste can be made two hours ahead under film; bread and eggs can be done the day before.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 210 kcal | 1,680 kcal |
| Protein | 8 g | 64 g |
| Fat | 13 g | 104 g |
| Carbohydrates | 15 g | 120 g |
Approximate values calculated from standard ingredient data.
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