Avocado Toast with Tomato and Egg (Printer-friendly)
Creamy avocado spread on crispy toast with fresh tomatoes and sliced hard-boiled eggs for a satisfying protein-packed breakfast.
# What You’ll Need:
→ Bread
01 - 2 slices whole grain or sourdough bread
→ Avocado Mixture
02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper, to taste
→ Toppings
05 - 1 medium ripe tomato, thinly sliced
06 - 2 large eggs
07 - 1 teaspoon olive oil (optional)
08 - Fresh chives or parsley, finely chopped (optional)
09 - Crushed red pepper flakes (optional)
# How to Make It:
01 - Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and boil for 9 to 10 minutes until hard-boiled. Transfer to cold running water, peel, and slice into rounds.
02 - While the eggs cook, toast the bread slices in a toaster until golden brown and crisp.
03 - Halve the avocado, remove the pit, and scoop the flesh into a mixing bowl. Add the lemon juice, season with salt and pepper, and mash with a fork until smooth and creamy.
04 - Divide the mashed avocado evenly between the two toast slices, spreading it to the edges.
05 - Arrange the thinly sliced tomato over the avocado layer on each toast.
06 - Place the sliced hard-boiled eggs over the tomatoes. Drizzle with olive oil if desired, and sprinkle with fresh herbs and crushed red pepper flakes.
07 - Serve immediately while the toast is still warm and crisp.
# Expert Tips:
01 -
- It comes together in twenty minutes flat, which means you can have a real breakfast even on chaotic mornings.
- The combination of creamy avocado, juicy tomato, and satisfying egg keeps you full for hours without feeling heavy.
02 -
- If you slice the eggs while they are still warm, the yolks tend to crumble, so patience with the cooling step saves you a lot of frustration.
- Peeling under running water makes the shell come off in larger pieces instead of picking at tiny fragments for ten minutes.
03 -
- Choose avocados that are dark with a slight give when squeezed, because underripe ones mash into a lumpy, bland spread that no amount of salt can fix.
- Letting the boiled eggs sit in the cold water bath for five full minutes instead of rushing makes peeling almost effortless every single time.