Avocado Toast With Tomato And Egg (Printable)
Creamy avocado, fresh tomatoes, and sliced eggs on golden toast for a satisfying breakfast.
# What You’ll Need:
→ Bread
01 - 2 slices whole grain or sourdough bread
→ Eggs
02 - 2 large eggs
→ Vegetables & Toppings
03 - 1 ripe avocado
04 - 1 medium ripe tomato
05 - 1 tablespoon fresh chives or parsley, chopped (optional)
06 - 1/2 lemon, juiced
→ Seasoning
07 - 1/4 teaspoon sea salt, or to taste
08 - 1/8 teaspoon freshly ground black pepper
09 - 1/8 teaspoon red pepper flakes (optional)
# How To Make It:
01 - Fill a small saucepan with water and bring to a rolling boil over high heat. Gently lower the eggs into the water and cook for 8 to 10 minutes until hard-boiled. Transfer immediately to a bowl of ice water to cool, then peel and slice into rounds.
02 - While the eggs cook, place the bread slices in a toaster and toast until golden brown and crisp throughout.
03 - Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash lightly with a fork, leaving some texture. Season with fresh lemon juice, sea salt, and black pepper to taste.
04 - Divide the mashed avocado evenly and spread it across both toasted bread slices, pressing gently to adhere.
05 - Slice the tomato into thin rounds and arrange over the avocado spread. Top each toast with the sliced hard-boiled egg halves.
06 - Finish with a sprinkle of chopped chives or parsley and red pepper flakes if desired. Serve immediately while the toast is still warm and crisp.
# Expert Tips:
01 -
- It takes twenty minutes from fridge to plate and feels like something you would order at a cafe for sixteen dollars.
- The combination of creamy avocado, juicy tomato, and hearty egg keeps you full well past noon without weighing you down.
02 -
- If you wait even five minutes after assembling to eat, the toast softens and the whole thing turns into something sad and floppy.
- Adding the lemon juice directly into the mashed avocado instead of on top preserves the bright flavor without making the bread wet.
03 -
- Use eggs that are about a week old rather than farm fresh for boiling, because older eggs release from their shells effortlessly.
- Mash the avocado with a fork instead of a blender so you keep those satisfying little chunks that make each bite interesting.