Ingredients

• 5 ripe Hass avocados
• 6 scallions, sliced
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Kosher salt and freshly ground black pepper
• 3 slices pumpernickel bread
• Olive oil, for brushing
• 3 hard-cooked eggs, coarsely grated on a box grater
• 1 tablespoon creme fraiche
• 1 teaspoon Dijon mustard
• 1 small shallot, thinly sliced
• 1 tablespoon finely chopped fresh dill, plus springs for garnish
• Kosher salt and freshly ground black pepper
• 1/2 cup torn radicchio
• 3 slices health bread
• Olive oil, for brushing
• 3 ounces paper-thin slices smoked salmon
• 3 tablespoons creme fraiche
• Dill springs, for garnish
• 3 slices sourdough or country white bread
• Olive oil, for brushing
• 1 Fresno chile, thinly sliced
• Grated zest of 1 lime
• Cilantro leaves, for garnish

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Instructions

1. Watch how to make this recipe.
2. For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
3. For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
4. Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
5. Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
6. For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
7. Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
8. For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
9. Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.