Name: Avocado Egg Salad Toast with Garlic Confit
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 whole head garlic, for roasting into soft, spreadable confit; 1 tablespoon olive oil, for the garlic confit; 1/2 teaspoon red pepper flakes, adds subtle heat to the roasted garlic; Salt and black pepper, to taste; 2 hard-boiled eggs, chopped into bite-sized pieces; 1 tablespoon red onion, finely diced for a sharp, fresh crunch; 1 tablespoon mayonnaise, creates a creamy base for the egg salad; 1 teaspoon sriracha, adjust to your preferred spice level; 1/2 teaspoon paprika, adds depth and color; 1 slice sourdough bread, or your favorite crusty bread; 1/2 avocado, sliced thinly for easy layering; Chili oil, for drizzling, adds a final spicy finish; Honey, for drizzling, balances heat with subtle sweetness

Description

This sophisticated open-faced toast features creamy, tangy egg salad layered over sweet, roasted garlic confit and fresh avocado, finished with a drizzle of chili oil and honey for the perfect balance of heat and sweetness. Perfect for a quick breakfast, light lunch, or elegant brunch that comes together in minutes once the garlic confit is prepared.

Ingredients

Scale

1 whole head garlic, for roasting into soft, spreadable confit
1 tablespoon olive oil, for the garlic confit
1/2 teaspoon red pepper flakes, adds subtle heat to the roasted garlic
Salt and black pepper, to taste
2 hard-boiled eggs, chopped into bite-sized pieces
1 tablespoon red onion, finely diced for a sharp, fresh crunch
1 tablespoon mayonnaise, creates a creamy base for the egg salad
1 teaspoon sriracha, adjust to your preferred spice level
1/2 teaspoon paprika, adds depth and color
1 slice sourdough bread, or your favorite crusty bread
1/2 avocado, sliced thinly for easy layering
Chili oil, for drizzling, adds a final spicy finish
Honey, for drizzling, balances heat with subtle sweetness

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Instructions

Prepare the Garlic: Slice the top off the garlic head to expose the individual cloves and place it in a small baking dish.
Add Oil and Seasonings: Drizzle the olive oil over the exposed garlic cloves, then season with salt, black pepper, and red pepper flakes.
Roast Low and Slow: Bake at 160°C (320°F) for 40 to 50 minutes, or until the cloves are completely soft, golden, and caramelized.
Combine Egg Salad Ingredients: Add the chopped hard-boiled eggs, finely diced red onion, mayonnaise, sriracha, paprika, salt, and black pepper to a small bowl.
Mix Until Creamy: Stir everything together until well combined and creamy, making sure the sriracha is evenly distributed for consistent heat.
Toast the Bread: Toast the sourdough bread until it's golden brown and crispy, which helps it hold up to the toppings.
Spread the Garlic: Squeeze the soft roasted garlic cloves directly onto the warm toast and spread them evenly across the surface like butter.
Layer the Egg Salad: Spoon the creamy egg salad over the garlic layer, spreading it to cover the entire slice.
Finish with Avocado and Drizzles: Arrange the sliced avocado on top, then drizzle with chili oil for heat and honey for sweetness, and serve immediately.

Prep Time: 15 minutes
Cook Time: 50 minutes