Step 1

Toast the bread. Meanwhile, cut the eggs into quarters, chop into pieces, and place in a medium bowl. Scoop out the avocado flesh and add it to the bowl. Mash the eggs and avocado together lightly with a fork, still keeping the mixture chunky.

Step 2

Add 1/4 cup of the basil, scallions, yogurt, lemon juice, a big pinch of salt, and a few grinds of pepper. Gently mix until the mixture comes together. Taste and adjust seasonings as needed.

Step 3

Rub the clove of garlic all over one cut side of each slice of bread. Divide the egg salad among the slices and spread into an even layer. Garnish with the remaining 1 tablespoon of basil and serve.