Avocado Toast With Tomato And Egg (Print Version)
A nutrient-packed layered toast featuring creamy mashed avocado, fresh tomato slices, and protein-rich hard-boiled eggs on crispy bread.
# What You'll Need:
→ Bread
01 - 2 slices whole grain or sourdough bread
→ Avocado Spread
02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper, to taste
→ Toppings
05 - 2 large eggs, hard-boiled and sliced
06 - 1 medium tomato, cut into ¼-inch slices
07 - 1 teaspoon extra-virgin olive oil
08 - Fresh chives, parsley, or basil leaves, for garnish
09 - Crushed red pepper flakes, to taste
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover with a lid, remove from heat, and let stand for 9 to 10 minutes. Transfer eggs to an ice bath or run under cold water until completely cooled. Peel and slice into ¼-inch rounds.
02 - Toast the bread slices in a toaster or on a sheet pan under the broiler until golden brown and crisp on both sides.
03 - While the bread toasts, halve the avocado and remove the pit. Scoop the flesh into a mixing bowl and add the lemon juice, a pinch of salt, and a few grinds of black pepper. Mash with a fork until creamy but still slightly chunky in texture.
04 - Divide the mashed avocado evenly between the two warm toast slices, spreading it to the edges in an even layer.
05 - Arrange tomato slices over the avocado, then layer the sliced hard-boiled eggs on top. Drizzle with olive oil and season with additional salt, pepper, fresh herbs, and crushed red pepper flakes as desired.
06 - Serve immediately while the toast is still warm and crisp.
# Expert Advice:
01 -
- The combination of creamy avocado, juicy tomato, and satisfying egg protein keeps you full until lunch without feeling heavy.
- It takes almost no skill to make, yet looks beautiful enough to serve guests at brunch without breaking a sweat.
02 -
- Rubbing a cut garlic clove across the warm toast before adding avocado creates a subtle savory depth that people always notice but can never quite identify.
- Peeling eggs under running water makes the shell slip off in large pieces instead of picking away tiny fragments for ten frustrating minutes.
03 -
- Store your avocado in a brown paper bag on the counter for a day or two if it feels too firm, because a rock-hard avocado will never mash into something worth eating no matter how long you work at it.
- Slice your eggs with a clean knife dipped in warm water between cuts so the yolk stays smooth and the rounds look polished instead of crumbly and rough.