Avocado Toast With Tomato And Egg (Printer-friendly)
Nutrient-packed open-faced sandwich with creamy avocado, fresh tomato, and protein-rich eggs on toasted bread.
# What You Need:
→ Base
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, sliced into 1/4-inch rounds
07 - 1 teaspoon extra-virgin olive oil (optional)
08 - Fresh herbs (chives, parsley, or basil), for garnish
09 - Crushed red pepper flakes (optional)
# How to Make It:
01 - Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover the pot, remove from heat, and let stand for 9 to 10 minutes. Transfer the eggs to a bowl of ice water to cool completely before peeling and slicing into rounds.
02 - Toast the bread slices in a toaster or on a skillet over medium heat until golden brown and crisp on both sides.
03 - Halve the avocado, remove the pit, and scoop the flesh into a mixing bowl. Add the lemon juice, salt, and black pepper. Mash with a fork until the mixture is creamy but still retains some texture.
04 - Divide the mashed avocado evenly and spread it over the warm toasted bread slices, pressing gently to adhere.
05 - Arrange the tomato slices over the avocado layer, then top with the sliced hard-boiled eggs.
06 - Drizzle with olive oil if using, and sprinkle with additional salt, pepper, fresh herbs, and crushed red pepper flakes to taste. Serve immediately while the toast is still warm.
# Expert Tips:
01 -
- It takes almost no effort but looks like something from a cafe menu.
- The combination of creamy avocado, juicy tomato, and hearty egg keeps you full for hours without feeling heavy.
02 -
- Rubbing a cut garlic clove across the hot toast before adding avocado is a small move that changes everything.
- Do not skip the cold water bath on the eggs or you will be peeling stubborn shells for ten frustrating minutes.
03 -
- Slice the eggs with a sharp knife or use an egg slicer for clean, even rounds that look as good as they taste.
- A squeeze of lemon over the tomatoes right before serving brightens the whole dish in a way salt alone cannot.