Avocado Toast with Eggs and Salametti Chips

For breakfast, lunch or supper, this avocado and egg dip with original salametti chips is simply scrumptious.




15 minutes


10 minutes



  • 24 slices Fantino&Mondello Original Salametti
  • 4 slices of multigrain country bread
  • Salt and freshly ground pepper, to taste
  • 30 ml (2 tbsp.) olive oil, divided
  • 2 ripe avocados
  • Juice of 1 lime
  • 4 large eggs
  • 80 ml (1/3 cup) feta cheese, crumbled
  • 45 ml (3 tbsp.) unsalted shelled pumpkin seeds, roasted (optional)
  • 125 ml (1/2 cup) fresh cilantro, chopped
  • Hot sauce, to taste


  1. Preheat oven to 425 °F. Line two baking sheets with parchment paper.
  2. Place salametti slices on one of the sheets. Cook in the oven for 6 to 8 minutes or until golden and crispy. Set aside on a paper towel lined plate.
  3. Place the slices of bread on the other baking sheet. Brush with 15 ml (1 tsp.) olive oil. Season lightly with salt and pepper. Toast in the oven for 6 to 8 minutes turning them over halfway. Let cool.
  4. Slice avocados thinly and sprinkle with a bit of lime juice. Set aside.
  5. In a large nonstick skillet, heat 15 ml (1 tbsp.) olive oil over medium heat. Fry eggs for 2 to 3 minutes or until the whites are cooked. Season lightly with salt and pepper.
  6. Divide avocado slices on toasted bread. Top with eggs, crumbled feta, pumpkin seeds, and cilantro. Garnish with salametti chips and a squeeze of lime juice. Serve immediately with hot sauce, to taste.

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