Golden Sourdough Toasts with Avocado-Ricotta Cream, Paprika Mushrooms, and Mollet Eggs

Instructions

1. 1

   1. Fill a medium saucepan with water and bring it to a boil. Carefully add the 4 cold eggs and cook for 7 minutes for jammy mollet-style centers. Immediately transfer them to a bowl of ice water for 5 minutes; then peel carefully and set aside.

2. 2

   2. In a bowl, mash the avocado with the ricotta, 15 ml (1 tbsp) lemon juice, 1 teaspoon lemon zest, 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper until creamy but slightly rustic. Set aside.

3. 3

   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and the butter. Once the butter melts, add the mushrooms in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and their moisture has evaporated.

4. 4

   4. Add the minced garlic, smoked paprika, 1 g (1/4 tsp) black pepper, 3 g (1/2 tsp) salt, and the red pepper flakes if using. Cook 1 minute more, stirring well to flavor the mushrooms without burning the garlic. Remove from the heat.

5. 5

   5. Preheat the oven to 220 °C / 425 °F. Arrange the 8 slices of sourdough on a baking sheet. Brush both sides with the remaining 15 ml (1 tbsp) olive oil. Toast in the oven for 6 to 8 minutes, flipping halfway through, until golden and crisp around the edges.

6. 6

   6. Spread each warm toast with a portion of the avocado-ricotta cream. Spoon the paprika mushrooms over the top.

7. 7

   7. Cut each mollet egg in half and place 2 halves over each double-toast serving, or distribute 1 egg for every 2 toasts depending on how you want to plate them.

8. 8

   8. Finish with the fresh chives and microgreens. Add a few extra drops of lemon, more black pepper to taste, and serve immediately while the bread is still crisp and the yolk remains tender.