Avocado toast with boiled eggs
Ingredients
- 2 slices bread sourdough, whole grain, or your preference
- 1 large ripe avocado
- 2 large eggs
- 1/2 lemon juiced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Optional toppings:
- Everything bagel seasoning
- Microgreens or sprouts
- Sliced radishes
- Cherry tomatoes halved
- Fresh herbs chives, cilantro, or parsley
- Pickled red onions
- Dukkah or za'atar seasoning
Instructions
Perfect 7-Minute Eggs
- Bring a pot of water to a boil
- Gently lower cold eggs into water using a spoon
- Set timer for exactly 7 minutes for jammy yolks (6 minutes for runnier, 8 minutes for firmer)
- Prepare an ice bath while eggs cook
- When timer rings, immediately transfer eggs to ice bath
- Let cool 2-3 minutes, then peel under running water
Avocado Mash
- Cut avocado in half, remove pit
- Scoop flesh into a bowl
- Add:
- Lemon juice
- Salt and pepper to taste
- Optional: red pepper flakes
- Mash with fork, leaving slightly chunky
Assembly
- Toast bread until golden brown
- Spread mashed avocado generously on each slice
- Slice boiled eggs and arrange on top
- Add chosen toppings
- Finish with:
- Extra salt and pepper
- Red pepper flakes
- Fresh herbs
- A drizzle of olive oil (optional)
Tips
- Choose avocados that yield slightly to gentle pressure
- For meal prep, boil eggs in advance and store unpeeled in fridge
- Toast bread right before serving for best texture
- Add lemon juice immediately to avocado to prevent browning
Notes
Variations
Mediterranean Style
- Add cherry tomatoes
- Crumbled feta cheese
- Za'atar seasoning
- Fresh oregano
Japanese Inspired
- Furikake seasoning
- Togarashi
- Sesame seeds
- Nori strips
California Style
- Microgreens
- Pickled red onions
- Everything bagel seasoning
- Sliced radishes
Protein Packed
- Add smoked salmon
- Hemp seeds
- Pumpkin seeds
- Crushed walnuts
Nutrition Information (per serving)
- Calories: 350
- Protein: 12g
- Healthy Fats: 23g
- Carbohydrates: 28g
- Fiber: 9g
Storage
- Best eaten immediately after preparation
- Boiled eggs can be stored in refrigerator up to 5 days
- Mashed avocado should be used immediately or stored with plastic wrap pressed directly on surface