Eggs and avocado salad, micro greens and crispy prosciutto
4.2/5 - (5 votes)

Serves 4



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  • 8 slices of bread
  • 4 hard-boiled eggs, chopped
  • 2 avocados, peeled, pitted and roughly puréed
  • 45 ml (3 tablespoons) dill, minced
  • 30 ml (2 tablespoons) mayonnaise or plain yogourt
  • 10 ml (2 teaspoons) Dijon mustard
  • 2 green onions, minced
  • Salt and pepper
  • 8 slices of prosciutto
  • Micro greens, to taste


  1. For the egg and avocado salad, mix all the ingredients and season with salt and pepper.
  2. For the crispy prosciutto, preheat oven to 180 °C (350 °F). Arrange the slices of prosciutto on a baking tray lined with parchment paper and bake in the oven for about 25 minutes until crispy. Set aside.
  3. Garnish the bread slices with the egg and avocado salad, crispy prosciutto and micro greens.