Avocado Toast and Soft-Boiled Eggs

• 6 extra fresh eggs
• 6 slices of delicious country bread
• 6 ripe avocados
• 1 chopped red onion
• juice of 1 lemon
• 2 pinches of Espelette chilies
• Salt

Recipe

1. Peel and scoop the avocado flesh into a bowl and mash with a fork.
2. Add shallots, lemon juice, cayenne pepper, then season.
3. Fill the pot 2/3 full with water and bring to a boil.
4. Place the eggs carefully and cook for 6 minutes.
5. At the end of cooking, immerse the eggs in a bowl of cold water to stop the cooking.
6. After 2 minutes, peel the eggs.
7. Toast the bread slices in a pan on each side.
8. Spread the avocado on the toast and place the egg on top.

Tip: You can replace the avocado with wilted spinach or tapenade, for example.