A delightful open-faced sandwich featuring creamy egg salad, fresh avocado, and melted cheese, perfect for a quick and satisfying meal.
Place the eggs in a pot and cover with water. Bring to a boil and cook for 12 minutes.
Adding a pinch of salt to the water can make peeling the eggs easier.
Drain the hot water and refill the pot with cold water. Peel the eggs under running water.
Peeling under running water helps remove small shell fragments.
Chop the eggs finely and place them in a bowl. Mix with mayonnaise, salt, and pepper.
Adjust the mayonnaise to achieve your desired creaminess.
Toast the bread slices until golden brown.
Toasting enhances the bread's texture and flavor.
Spread the egg salad evenly over the toasted bread.
Ensure an even layer for consistent flavor in every bite.
Slice the avocado and layer it over the egg salad.
Use a ripe avocado for the best texture and taste.
Sprinkle shredded mozzarella cheese on top and place the slices on a baking sheet.
Spread the cheese evenly for uniform melting.
Broil in the oven for 5-7 minutes until the cheese is melted and bubbly.
Keep an eye on the oven to prevent burning.
Serve the toast warm and enjoy.
Garnish with a sprinkle of fresh herbs for added flavor.
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