Tandoori Spiced Egg on Tomato, Avocado, & Garlic Crostini

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2 tbsp olive oil
6 egg hard-boiled, sliced in rounds
1 tbsp tandoori masala
2 ripe avocados, peeled and mashed
2 tomatoes, sliced
12 coriander leaves, garnish
Garlic Baguette
1/2 baguette, cut in 12 slices
3 tbsp olive oil
2 garlic cloves, minced
Nutritional Facts
Amount Per Serving
498 Calories
38 g
Saturated fat
7 g
536 mg
14 g
8 g
25 g


  1. Preheat oven to 375°F (190°C). Mix olive oil with minced garlic. Brush mixture onto crostini and bake in oven for 8-10 minutes or until golden in color and crispy. Move onto a wire rack to cool.

  2. In a medium skillet, heat oil on medium heat. Sprinkle in tandoori masala and blend with oil until smooth. Gently place egg rounds into the skillet and coat with masala. Tip: Using a pastry brush, spread tandoori masala on eggs to avoid flipping them which can cause breakage.

  3. Arrange crostini’s on a large platter. To assemble, layer each crostini with mashed avocado, topped with tomato slice and two tandoori masala egg rounds. Garnish with coriander leaves (optional).


  • You can purchase Tandoori Masala spice blend in the grocery store, but if you cannot find it you can mix your own using the following recipe: 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp salt, 1/4 tsp chili powder, 1/4 tsp garam masala, 1/4 tsp ginger powder