Start by placing the eggs into boiling water for 6 minutes. When they are done, immediately transfer them to iced water to stop them cooking any further. Remove the shell and set aside.
To prepare the dressing for the eggs, mix the sour cream and mayonnaise in a bowl with a whisk.
Add the horseradish, lemon juice, chopped dill and a couple of splashes of tabasco and mix thoroughly.
Halve the avocados, remove from the skin and discard the stone. Lay the flat side down on a chopping board and cut thin slices lengthways down the avocado. Press gently on the top of the avocado and fan the slices out.
Butter each slice of bread with butter and lay half a fanned out avocado onto each slice of bread and season with flakey salt and pepper and a drizzle of good olive oil.
Slice the eggs in half and place 1 1/2 eggs evenly over the top of the avocado. Spoon the dressing Over the eggs. Garnish with a few dill sprigs and a crack of black pepper.
Servings 0