Active Time
Total Time
10 MIN
Serves : 2 to 4
© Christina Liva

How to Make It


Place eggs in a saucepan in a singe layer. Cover with an inch of water, place over medium-high heat and bring to a boil. Immediately turn off the heat and cover. Let the eggs sit in the water for 2 minutes, then transfer to a bowl of ice water. When cool enough to handle, peel and slice the eggs.


Toast the rye bread. Arrange on a plate and drizzle with olive oil. Arrange the sliced beets, avocado and eggs on top and season with salt.


Top toasts with chopped walnuts and flax seeds and a drizzle of your best extra virgin olive oil.

Chef's Notes

Make the pickled beets.

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