Grated Egg Avocado Toast with Hoisin Mayonnaise and Pecorino

Yep, sometimes you want something simple and delish and quick and this time it’s a version of ‘things on toast.’ Grating hard-boiled egg isn’t anything new per se, but grated egg and avocado toast has recently gone viral and who am I to object? I love any variation of avocado toast and using a grater to shave the egg transforms it into a fluffy delicious cloud. I’ve boosted the flavor quotient with a quick hoisin mayonnaise that packs a creamy umami punch. And a generous finish of Pecorino (go for it— I mean cover the entire plate!) is the perfect finish. If you can find it, I do recommend finding Japanese kewpie style mayonnaise— it’s super creamy with great flavor. Also— you’ll need a rasp-style microplane for this— it’s really the only tool that will finely and delicately grate both the egg and the cheese. It’s worth the investment as it’s truly an essential kitchen tool for me with a multitude of uses. One more thing— it's easier to grate a cold boiled egg— so if you have time, boil them beforehand and chill in the fridge.

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Serves 1

INGREDIENTS

1 large ½” slice sourdough bread, toasted
1 avocado, peeled and thinly sliced
1 hard boiled large egg
3 tbsp mayonnaise (Kewpie recommended)
2 tsp hoisin sauce
Pecorino cheese
Sriracha (optional)

METHOD

In a small bowl, mix mayonnaise and hoisin until just combined. Spread onto sourdough. Arrange avocado on top. Drizzle with sriracha if using. Use a microplane to grate egg atop. Use the same microplane to then grate a generous amount of Pecorino cheese atop.