Tandoori Spiced Egg Slice On Tomato, Avocado Garlic Crostini

This is a delicious, crispy and fresh snack with a hint of Indian spices.

Prep Time:
10 min
Cook Time:
10 min


Nutrition Facts
  • 2 tbsp (30 mL) oil
  • 6 hard boiled eggs, sliced into rounds (24 slices)
  • 1 tbsp (15 mL) tandoori masala
  • 2 avocados, peeled and mashed
  • 2 tomato, sliced (12 slices)
  • 12 coriander leaves, to garnish (optional)

Garlic Baguette

  • 1/2 baguette (cut on an angle into 12 slices, 1/4” thick)
  • 3 tbsp (45 mL) olive oil
  • 2 garlic cloves, minced


  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 colour 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 crostinis 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).