Simple Avocado Toast with Egg
- PREP 5min
- COOK 15min
- TOTAL 20min
Our family eats avocado toast a lot, but this version if my go-to. It’s really satisfying thanks to the egg and makes the perfect breakfast, snack, or light meal! Enjoy it fresh for the best flavor, as avocado browns over time. This recipe makes 1 serving, but feel free to multiply as needed. For added protein, you can increase to 2 eggs.
You Will Need
1 slice of bread, toasted
½ ripe medium avocado
Small squeeze fresh lemon juice
1 hard-boiled egg, or egg cooked to your liking
Favorite pepper blend, we use Togarashi seasoning
Drizzle extra-virgin olive oil
Salt, to taste
Directions
1Use a fork to smash the avocado down onto the toasted bread slice. Scatter a small squeeze of lemon juice over the avocado.
2Slice the hard-boiled egg into coins, and then place them on top of the smashed avocado.
3Finish by sprinkling a little pepper, salt, and a very light drizzle of olive oil on top of the egg.
Adam and Joanne's Tips
- Storing leftover avocado: If you still have it, leave the pit in, and then cover the cut side tightly with plastic wrap. To be extra safe, add a little fresh lemon or lime juice to the flesh before covering it with plastic. Keep it in the fridge for up to a day (you might get lucky with two days).
- Egg: We use hard-boiled eggs, but feel free to substitute with fried, poached, scrambled, or soft-boiled.
- The nutrition facts provided below are estimates.