Instructions
Step 1. Bring a saucepan of water to a gentle boil. Carefully add the eggs and cook for 7–8 minutes for soft-boiled eggs with slightly jammy centers.
Step 2. Transfer the eggs to an ice bath and allow them to cool for 5 minutes before peeling.
Step 3. Toast the bread slices until golden brown and crisp.
Step 4. In a bowl, mash the avocados with lemon juice, olive oil, garlic powder, half of the salt, and half of the black pepper.
Step 5. Spread a generous layer of the avocado mixture evenly over each slice of toast.
Step 6. Top two slices with cucumber rounds and Kalamata olives.
Step 7. Top two slices with tomato slices, diced feta cheese, fresh dill, and a sprinkle of black pepper.
Step 8. Slice the soft-boiled eggs in half and arrange them over the remaining avocado toasts.
Step 9. Season the egg-topped toasts with the remaining salt, black pepper, paprika, and red pepper flakes if desired.
Step 10. Garnish all toasts with fresh parsley.
Step 11. Arrange the Mediterranean avocado toasts on a serving platter and serve immediately.
Storage and Reheating Tips
Store the avocado spread, vegetables, and toppings separately in airtight containers in the refrigerator for up to 2 days.
To prevent browning, press plastic wrap directly onto the surface of the avocado mixture and add a little extra lemon juice.
Soft-boiled eggs can be refrigerated in their shells for up to 2 days.
Toast the bread fresh before serving for the best texture.
This dish is best enjoyed immediately after assembly and is not recommended for freezing.
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