We have all fallen in love at least once…with a sandwich. For me it was love at first bite with the Peruvian triple. Triple (*treep-lay* in case you want to order it in Peru with a Spanish accent) is a layered sandwich consisting of soft boiled eggs, citrusy avocado, ripe tomatoes and mayonnaise. Even when the layers are independent from one another, the fusion of tastes is all you want in a sandwich. Salty, rich and refreshing.
Moved by the nostalgia of my first sandwich love, this crostino came to life. I use quail eggs instead of chicken eggs because of their bite-sized, and ciabatta bread instead of the traditional toast for crunchiness. I also skip the mayo because the avocado in combination with the runny yolk is rich enough. Breakfast, lunch, dinner, no matter when or how this is one crostino you won’t regret.
Wine tip: Pinot Grigio
Peruvian Triple Crostini (4 crostini)
- 1 ripe avocado
- ½ lime
- 1 medium tomato
- 4 quail eggs
- Chopped fresh cilantro
- One clove of garlic
- Hot sauce
Pit and peel the avocado. Squeeze lime juice, add a pinch of salt and pepper and mash all together with a fork. Once combined, add chopped fresh cilantro. Mix and set aside.
Slice cherry tomatoes and season with salt, pepper, and a drizzle of olive oil.
Add olive oil to a pan over medium heat. Crack the quail eggs carefully and put each of them in a small bowl or shot glass. Once the oil begins to heat up, add the eggs one by one to the pan. Fry until the egg white is set and the yolk is still runny. Remove carefully from the pan and set aside.
Add a tbsp. of olive oil to a grill pan. Rub the bread all over with a clove of garlic. Add the garlicky bread to the pan and grill on both sides. Once golden all over, remove from the heat.
Add one tablespoon of the avocado mixture to the toasted bread and top with a few slices of cherry tomato. Add fried egg on top of the tomato. Drizzle with olive oil and hit with a couple drops of hot sauce. Decorate with chives.