Egg and Vegetable Sandwich on Dark Bread

👨‍🍳 Method

For the Boiled Egg

1. 1
   Toast the pine nuts in a dry skillet over medium heat about 2 minutes, stirring, until they are golden.

   ⚙ Dry-Pan ToastingStoveFrying pan

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
2. 2
   Put the eggs in a pot, cover with cold water and bring to a boil.

   StovePot
3. 3
   Turn down the heat slightly and simmer 7 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end. Halve each egg lengthwise.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 5
   Toast the bread slices in the toaster until it is crisp and golden.

   Pop-up toaster
2. 6
   Mash the avocado with a fork with the lemon juice, salt and black pepper and spread on the bread.
3. 7
   Place on the avocado an egg on each slice.

   💡Add the egg just before serving: toast that sits under a hot egg goes soft, and the avocado spread turns brown.
4. 8
   Drizzle the olive oil on top and sprinkle the pine nuts over it and serve immediately.