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Avocado Toast 3 WAYS with Bobby Flay | Brunch @ Bobby’s | Food Network

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Recipes in this Video

3 recipes

Ingredients

  • 4 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped chives
  • 1 head radicchio, leaves separated
  • 8 slices pumpernickel bread
  • 1 tbsp olive oil

Instructions

  1. 1Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 10-12 minutes.
  2. 2Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes.
  3. 3Peel the cooled eggs and chop them into small pieces.
  4. 4In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, black pepper, and chives. Mix until well combined.
  5. 5Toast the pumpernickel bread slices until they are crispy and golden brown.
  6. 6Drizzle olive oil over the toasted pumpernickel slices.
  7. 7On each slice of pumpernickel, place a few radicchio leaves, then top with a generous scoop of the egg salad mixture.
  8. 8Serve immediately as an appetizer or light lunch.

Equipment

saucepanmixing bowltoasterspatula

Ingredients

  • 4 slices of whole grain bread
  • 4 oz smoked salmon
  • 1/4 cup cream cheese
  • 1 tbsp fresh dill, chopped
  • 1 tbsp capers
  • 1/2 lemon, juiced
  • Salt to taste
  • Black pepper to taste

Instructions

  1. 1Toast the slices of whole grain bread until golden brown.
  2. 2In a small bowl, mix the cream cheese with lemon juice, salt, and black pepper until smooth.
  3. 3Spread the cream cheese mixture evenly over each slice of toasted bread.
  4. 4Layer the smoked salmon on top of the cream cheese spread.
  5. 5Sprinkle the chopped dill and capers over the smoked salmon.
  6. 6Add additional lemon juice if desired for extra flavor.
  7. 7Serve immediately as an appetizer or snack.

Equipment

ToasterMixing bowlSpatula
vegetarianplant-baseddairy-freeegg-freegluten-free

Ingredients

  • 4 slices of sourdough bread
  • 2 Fresno chiles, thinly sliced
  • 1 avocado, mashed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • Fresh cilantro for garnish

Instructions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2Place the sourdough bread slices on a baking sheet and drizzle with olive oil.
  3. 3Toast the bread in the oven for about 10 minutes, or until golden brown and crispy.
  4. 4In a bowl, combine the mashed avocado, lime juice, salt, and black pepper. Mix well.
  5. 5Spread the avocado mixture evenly over each slice of toasted bread.
  6. 6Top each slice with the thinly sliced Fresno chiles.
  7. 7Garnish with fresh cilantro leaves.
  8. 8Serve immediately as an appetizer or snack.

Equipment

baking sheetmixing bowlknifespatula
🌶️🌶️🌶️Low

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