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- Yields:
- 4
- Total Time:
- 15 mins
- 1 tsp.
grated lemon zest plus 2 Tbsp juice
- 1 tbsp.
olive oil
-
Kosher salt and pepper
- 1
small shallot, thinly sliced
- 3
mini mixed colored peppers, thinly sliced
- 1
small red chile or jalapeño, thinly sliced
- 1
ripe avocado
- 4
slices whole-wheat bread, toasted
- 4
hard-boiled eggs, peeled and sliced
Directions
-
- Step 1In a bowl, combine lemon juice, oil, and a pinch each of salt and pepper. Stir in shallot, then toss with peppers and chile.
- Step 2Divide avocado among toast, sprinkle with lemon zest and a pinch of salt; gently mash and spread over toast. Top with egg slices, then spoon shallot-pepper mixture on top.
Prep Power You can hard-boil eggs, then refrigerate in shells for up to a week. Also, assemble the pepper relish and refrigerate for up to three days.
