Japanese style egg crostini

Japanese style egg crostini


  • 2 large slices sourdough
  • 1 large avocado
  • ½ tsp wasabi paste, or to taste
  • Squeeze lime juice
  • Handful radishes, thinly sliced
  • 2 medium eggs, boiled for 6 mins
  • 1tbsp pickled ginger
  • Cress, to garnish


  1. Toast bread on both sides until golden. 
  2. In a small bowl, mash avocado with wasabi and lime juice, seasoning to taste. Spread onto the two toasts. 
  3. Peel and quarter the eggs. Top toast with radishes, egg wedges and ginger. Scatter with cress, drizzle with soy sauce and serve. 

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