Avocado and Smashed Egg Bruschetta

1.Prepare the eggs: Hard-boil the eggs (about 8-10 minutes), cool them immediately in an ice bath, peel, and set aside.

2.Prepare the bread: Preheat the oven to 180°C (350°F). Slice the baguette diagonally into 1/2-inch thick pieces (about 12 slices). Brush both sides lightly with olive oil.

3.Toast the bread: Arrange the slices on a baking sheet and toast for 5-7 minutes, or until lightly golden and crisp. Immediately after removing from the oven, rub the cut side of the garlic clove over the surface of each warm slice for a subtle flavor.

4.Prepare the topping: In a medium bowl, coarsely smash the hard-boiled eggs using a fork. Add the avocado and mash it roughly with the eggs. The mixture should be chunky, not smooth.

5.Season the topping: Stir in the lemon juice, sea salt, black pepper, and red onion (if using). Taste and adjust seasoning as needed.

6.Assemble the bruschetta: Spoon a generous amount of the avocado and smashed egg mixture onto each slice of toasted bread.

7.Garnish and serve: Sprinkle the tops evenly with crumbled feta cheese, capers, fresh dill, fresh parsley, and a pinch of red pepper flakes (if desired). Serve immediately.