Preparation time: 10 min
Cooking time: 10 min
Serves 6

 INGREDIENTS

• 6 extra-fresh eggs
• 6 large slices of country bread
• 6 ripe avocados
• 1 finely chopped shallot
• Juice of 1 lemon
• 2 pinches Espelette pepper
• Salt

METHOD

Peel the avocados and place it in a salad bowl, then crush them with a fork.

Add the shallots, lemon juice, Espelette pepper and season.

Fill 2/3 of the saucepan with water and bring to a boil.

Gently add the eggs and cook for 6 minutes.

When done cooking, immerse the eggs in cold water to stop the cooking process.

After 2 minutes, peel the eggs.

Toast the sliced bread in a frying pan on both sides.

Spread the avocado on the toast and top with an egg.