Bruschetta with Avocado, Peas, Mint & Cured Egg Yol

Name: Bruschetta with Avocado, Peas, Mint & Cured Egg Yolk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 1-inch thick slices batard or other crusty French bread; 1 Meyer lemon; 1 1/2 cups shelled English peas; 2 large ripe avocados; 1/4 cup mint leaves, plus more for garnish, chopped; Extra virgin olive oil; Coarse sea salt and freshly ground black pepper; Cured egg yolks (see recipe below); 2 egg yolks; 1 cup kosher salt; 2 tablespoons sugar; 2 tablespoons lemon zest; 2 tablespoons thyme leaves; 1 fresh bay leaf, chopped

Servings: persons

Six 1-inch thick slices batard or other crusty French bread
1 Meyer lemon
1 1/2 cups shelled English peas
2 large ripe avocados
1/4 cup mint leaves, plus more for garnish, chopped
Extra virgin olive oil
Coarse sea salt and freshly ground black pepper
Cured egg yolks (see recipe below)
2 egg yolks
1 cup kosher salt
2 tablespoons sugar
2 tablespoons lemon zest
2 tablespoons thyme leaves
1 fresh bay leaf, chopped

1
TO MAKE THE BRUSCHETTA Heat a grill or grill pan.
2
Slather bread with olive oil and season with salt and pepper.
3
Grill bread until golden, (about 2 minutes) on each side.
4
Rub grilled bread on both sides with the outside of the Meyer lemon.
5
Bring a medium pot of salted water to boil.
6
Add peas and cook for 1 minute.
7
Drain peas and quickly transfer to ice bath.
8
Cut avocados in half, remove pits and scoop flesh into a bowl.
9
Drain peas and add to avocado.
10
Using a fork mash the peas and avocado.
11
Stir in the mint, a squeeze of Meyer lemon juice, and salt and pepper to taste.
12
Top the grilled bread slices with avocado-pea mixture.
13
Drizzle with extra virgin olive oil and sprinkle with chopped mint.
14
Shave cured egg yolks over top before serving.
15
TO MAKE THE CURED EGG YOLKS Combine salt and sugar in a small bowl.
16
Stir in lemon zest, thyme and bay leaf.
17
Spread a layer of salt mixture in a small bowl and create two small indents.
18
Gently place yolks in the indents and scoop some salt mixture over the top of the yolks to cover them.
19
Wrap bowl in plastic and set in refrigerator to cure for 24 hours.
20
Remove yolks from salt and dry at room temperature for 2 days before using.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Six 1-inch thick slices batard or other crusty French bread, 1 Meyer lemon, 1 1/2 cups shelled English peas, 2 large ripe avocados, and more.

Yes, Bruschetta with Avocado, Peas, Mint & Cured Egg Yolk falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bruschetta with Avocado, Peas, Mint & Cured Egg Yolk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions