Avocado Toast with Tomato Egg (Print version)
Crisp toast layered with creamy mashed avocado, fresh tomato slices, and perfectly hard-boiled eggs for a complete breakfast.
# What you need:
→ Bread
01 - 2 slices whole grain or sourdough bread
→ Eggs
02 - 2 large eggs
→ Vegetables & Toppings
03 - 1 ripe avocado
04 - 1 medium ripe tomato
05 - 1 tablespoon fresh chives or parsley, chopped (optional)
06 - 1/2 lemon, juiced
→ Seasoning
07 - 1/4 teaspoon sea salt, or to taste
08 - 1/8 teaspoon freshly ground black pepper
09 - 1/8 teaspoon red pepper flakes (optional)
# Directions:
01 - Fill a small saucepan with water and bring to a rolling boil. Gently lower the eggs into the water and cook for 8 to 10 minutes until hard-boiled. Transfer the eggs to a bowl of cold water to cool, then peel and slice into rounds.
02 - While the eggs cook, place the bread slices in a toaster and toast until golden brown and crisp on the edges.
03 - Halve the avocado and remove the pit. Scoop the flesh into a small bowl and mash lightly with a fork, leaving some texture. Season with fresh lemon juice, sea salt, and black pepper to taste.
04 - Divide the mashed avocado evenly and spread it across both toasted bread slices, pressing gently to adhere.
05 - Slice the tomato thinly and arrange the slices over the avocado layer. Top each toast with the sliced hard-boiled egg rounds.
06 - Finish with a sprinkle of chopped chives or parsley and red pepper flakes if desired. Serve immediately while the toast is still warm and crisp.
# Expert advice:
01 -
- It takes twenty minutes from stove to plate and somehow looks like a cafe dish you would pay sixteen dollars for.
- The combination of creamy, crunchy, juicy, and savory hits every texture you crave before noon.
02 -
- Peeling eggs under running cold water is a game changer because the water slips under the membrane and the shell slides off in satisfying sheets.
- Do not skip the lemon juice on the avocado because within ten minutes exposed avocado turns an unappetizing brown that no guest wants to see on their plate.
03 -
- Start your eggs in already boiling water rather than cold because it makes the whites easier to peel and gives you more consistent results every single time.
- A light sprinkle of flaky finishing salt right at the end transforms the dish from good to restaurant quality with zero extra effort.