Description
Egg and avocado salad on toast is a quick, nutritious, and flavorful meal perfect for breakfast, brunch, or a light lunch. Creamy mashed avocado is mixed with chopped boiled eggs, fresh lemon juice, and simple seasonings, then served on crispy toasted bread. This healthy recipe is packed with protein, fiber, and healthy fats, making it both satisfying and energizing. It takes only a few minutes to prepare and can easily be customized with herbs, spices, or toppings like cherry tomatoes or feta cheese.
Ingredients
Scale
- 2 large eggs, hard-boiled
- 1 ripe avocado
- 2 slices whole-grain bread (or sourdough)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley or cilantro (optional)
- 1 tablespoon crumbled feta cheese (optional)
- Red chili flakes (optional, for garnish)
Instructions
- Boil the eggs: Place eggs in a saucepan with water. Bring to a boil and cook for about 9–10 minutes. Transfer to cold water, peel, and chop into small pieces.
- Prepare the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork.
- Make the salad mixture: Add chopped eggs, lemon juice, salt, and black pepper to the mashed avocado. Mix gently until combined but still slightly chunky.
- Toast the bread: Toast the bread slices until golden and crisp.
- Assemble: Spoon the egg and avocado salad onto each slice of toast and spread evenly.
- Garnish and serve: Top with parsley, feta cheese, or chili flakes if desired. Serve immediately.
Notes
- Use a ripe avocado for the best creamy texture.
- Add extra lemon juice to prevent the avocado from browning.
- For extra protein, add an additional egg or egg whites.
- For more flavor, try toppings like cherry tomatoes, red onion, or smoked paprika.
- Best served fresh, but the avocado egg mixture can be refrigerated for up to 24 hours.