Soft Boiled Egg with Miso Crostini
I’ve always been a huge fan of deviled eggs but sometimes it’s nice to have a completely different twist on similar components. Here, I turn heart-healthy avocado into a smooth paste by adding savory Miso paste and charred Poblano peppers for the perfect “tapenade” to the crostini and soft boiled egg. Crostini is of course Italian in origin but I’m all about bridging the gap between all the places I’ve loved and spent time in. These Crostini are so good I will make them for a party of 2 at home.
Makes 1 dozen
12 bite-sized pieces of toast or baguette (you can use any type of crusty bread you prefer)
3 soft boiled eggs (5 minutes-egg)
1 medium-sized Poblano pepper
1 tablespoon Miso paste
1 small avocado, pitted
Chili pepper flakes for garnish (optional)
Place the poblano pepper on a baking sheet and roast under a broiler on high for about 5 minutes until slightly charred. Turn the pepper over and roast for another 5 minutes. Remove from the broiler and set aside to cool briefly.
Spoon the avocado into a food processor. Add the Miso paste. Remove the stem from the Poblano pepper and roughly chop before adding into the processor. Pulse all the ingredients until smooth.
Spread the mixture evenly onto all the pieces of toast. Slice the soft boiled eggs in quarter and place on top of the mixture, a quarter egg on each bite of toast. Sprinkle lightly with chili pepper flakes, if using. Serve immediately.