Avocado Toast From Jordan Toft, Eveleigh, Los Angeles

Ingredients

• Eggs Gribiche
• 4 large eggs
• 4 small shallots, finely chopped
• 1½ teaspoons Dijon mustard
• 1½ teaspoons salt-cured capers, rinsed and finely chopped
• 1 tablespoon finely chopped cornichons (or gherkins)
• 1 tablespoon sherry vinegar
• ¼ cup extra-virgin olive oil
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• 1½ teaspoons tarragon, chopped
• 1 tablespoon chives, finely chopped
• 1 tablespoon chervil, finely chopped
• Squeeze of lemon juice
• Avocado Spread
• 2 avocados
• Juice of ½ lemon
• ⅛ teaspoon Tabasco
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 4 slices bread (preferably country loaf), toasted
• ¼ teaspoon espelette pepper

Directions

1. Fill a small bowl with ice and water and set aside. Bring a small saucepan filled with water to a boil over high heat. Use a slotted spoon to slowly lower the eggs, one at a time, into the water. Cook for 7 minutes, turn off the heat, and use the slotted spoon to transfer the cooked eggs to the ice water. Once the eggs are cool enough to handle, gently roll them on a counter to crack the shell, then peel it away (be careful, as the egg yolks are still semisoft in the center).
2. To a small bowl, add the shallots, mustard, capers, cornichons, vinegar and olive oil and whisk to combine. Season with salt and pepper. Add the tarragon, chives, chervil and lemon juice and stir to combine. Quarter the eggs and gently add to the gribiche. Divide the eggs gribiche between two small bowls.
3. In a small bowl, mash the avocado with the lemon juice, Tabasco, salt and black pepper. Spread the avocado mixture over the toast and sprinkle with espelette pepper. Divide four pieces of avocado toast between four plates and serve with the bowls of eggs gribiche on the side.