ODRVA sandwich: avocado-tomato toast with crispy parmigiano egg

What goes in

• 2 slices of bread (sourdough or similar), about 80 g
• 2 hard-boiled eggs
• 1 large ripe avocado (about 200 g flesh)
• 2 medium tomatoes (about 200 g)
• 1 red onion (about 100 g)
• 100 g Parmigiano Reggiano, finely grated
• 2 tbsp olive oil, plus extra for frying
• 1 tsp spicy pique oil (Madmax pique or similar), or to taste
• Salt, to taste
• Black pepper, to taste

How to do it

1. 01

   Boil the eggs for 8-9 minutes until hard-boiled, then cool, peel, and cut in half.

2. 02

   Scoop the avocado flesh into a bowl. Dice the tomatoes and add them to the bowl. Mash together with a fork to a chunky mousse. Season with salt, pepper, and the spicy pique oil.

3. 03

   Thinly slice the red onion. Heat a little olive oil in a non-stick pan and fry the onion until soft and golden.

4. 04

   Push the onions to one side of the pan. Sprinkle half of the grated Parmigiano into two small piles in the pan and let them melt and crisp. Place the egg halves on top of the cheese piles and cook until the cheese is crispy and golden. Carefully remove the eggs with a spatula.

5. 05

   Sprinkle the remaining grated Parmigiano over the onions in the pan and let it melt and crisp slightly.

6. 06

   Toast the bread slices until golden.

7. 07

   Spread the avocado-tomato mousse generously over the toasted bread.

8. 08

   Place the crispy Parmigiano eggs on top of the mousse, then spoon the fried onions and melted cheese over the eggs.

9. 09

   Slice in half if desired and serve immediately.