Avocado Toast with Egg is a delightful and nutritious meal that combines the creamy richness of avocado with the satisfying protein of eggs. This versatile dish is perfect for breakfast, brunch, or a light lunch, offering a balance of flavors and textures that can be customized to suit your taste.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes, making it ideal for busy mornings.
- Nutritious: Packed with healthy fats, protein, and fiber to keep you full and energized.
- Customizable: Easily adaptable with various toppings and seasonings to match your preferences.
- Delicious: The combination of creamy avocado and savory egg creates a satisfying and flavorful meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 slices of bread (ciabatta, rye, sourdough, pumpernickel, whole wheat, whole grain, or gluten-free)
- 1 ripe avocado
- 2 large hard-boiled eggs
- 1 tablespoon mayonnaise
- 2 tablespoons finely diced red onions
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Sriracha, to taste
- 2 tablespoons finely chopped cooked bacon (optional)
- Fresh dill, for garnish
Directions
- Prepare the Egg Mixture: In a mixing bowl, combine the hard-boiled eggs, mayonnaise, red onions, paprika, garlic salt, black pepper, and sriracha. Mash the eggs to your desired texture and mix well to combine.
- Toast the Bread: Toast the slices of bread until they reach your preferred level of crispiness.
- Mash the Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth.
- Assemble the Toast: Spread half of the mashed avocado onto each slice of toasted bread.
- Add the Egg Mixture: Spoon the egg mixture evenly over the avocado on each slice of toast.
- Garnish: Sprinkle the chopped bacon over the top and garnish with fresh dill.
- Serve: Enjoy immediately while the toast is warm and the flavors are fresh.
Servings and Timing
- Servings: 2
- Preparation Time: 5 minutes
- Cooking Time: 5 minutes
- Total Time: 10 minutes
Variations
- Egg Preparation: Instead of hard-boiled, try poached, scrambled, or fried eggs.
- Bread Choices: Use your favorite type of bread, such as sourdough, multigrain, or gluten-free options.
- Additional Toppings: Add sliced tomatoes, arugula, or a sprinkle of feta cheese for extra flavor.
- Spice Level: Adjust the amount of sriracha or add red pepper flakes to increase the heat.
Storage/Reheating
- Storage: Best enjoyed immediately. However, you can store the egg mixture in an airtight container in the refrigerator for up to 2 days.
- Reheating: If needed, reheat the egg mixture gently in a skillet over low heat. Toast fresh bread and assemble just before serving to maintain texture and flavor.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the egg mixture in advance and store it in the refrigerator. Toast the bread and assemble the toast just before serving for the best texture.
What type of bread works best for avocado toast?
Sturdy breads like sourdough, ciabatta, or whole grain hold up well to the toppings and provide a satisfying crunch.
How can I make this recipe vegetarian?
Simply omit the bacon garnish to make this dish vegetarian-friendly.
Is there a way to make this recipe vegan?
Yes, use a plant-based mayonnaise and replace the eggs with a tofu scramble or chickpea salad.
Can I use a different type of egg preparation?
Absolutely. Poached, scrambled, or fried eggs all work well with avocado toast.
How do I keep the avocado from browning?
Adding a squeeze of lemon or lime juice to the mashed avocado can help prevent browning.
What other toppings can I add?
Consider adding sliced tomatoes, radishes, sprouts, or a sprinkle of cheese for added flavor and texture.
How spicy is this recipe?
The spiciness can be adjusted by varying the amount of sriracha used. Start with a small amount and add more to taste.
Can I use store-bought egg salad?
Yes, but homemade egg salad allows for better control over the ingredients and flavor.
Is this recipe suitable for a gluten-free diet?
Yes, simply use gluten-free bread to make this recipe gluten-free.
Conclusion
Avocado Toast with Egg is a versatile and satisfying dish that combines creamy avocado with the richness of eggs, enhanced by flavorful seasonings and optional toppings. Whether you’re looking for a quick breakfast, a hearty snack, or a light lunch, this recipe offers a delicious and nutritious option that’s easy to prepare and customize to your liking.
Print
Avocado Toast with Egg
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast, Snack
- Method: Toasting, Mixing
- Cuisine: American
Description
This Avocado Toast with Egg recipe takes classic avo toast to the next level with a creamy, spicy egg salad, crispy bacon, and a sprinkle of fresh dill. A satisfying, flavorful breakfast or brunch that’s easy to make and totally customizable. Keywords: avocado toast with egg, egg salad toast, bacon avocado breakfast, healthy breakfast idea, spicy egg toast.
Ingredients
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2 slices of bread (ciabatta, sourdough, rye, whole wheat, or gluten-free)
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1 ripe avocado (mashed)
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2 hard boiled eggs
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1 tablespoon mayonnaise
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1 tablespoon finely diced red onion
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1/4 teaspoon paprika
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1/4 teaspoon garlic salt
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Black pepper, to taste
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Sriracha, to taste
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2 tablespoons cooked bacon, finely chopped (or turkey bacon)
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Fresh dill, for garnish
Instructions
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In a bowl, mash the hard-boiled eggs with mayo, red onion, paprika, garlic salt, black pepper, and sriracha. Adjust seasoning and spice to taste.
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Toast your bread slices to your preferred crispiness.
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Spread about 1/4 of a mashed avocado on each slice of toasted bread.
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Top with a generous spoonful of the egg salad mixture and spread evenly.
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Garnish with crispy bacon crumbles and fresh dill. Serve immediately
Notes
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For a vegetarian version, skip the bacon or replace it with a plant-based alternative.
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Add microgreens or arugula for an extra nutrition boost.
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Great for meal prepping boiled eggs ahead of time.
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