Name: Avocado Egg Salad Toast Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1/2 Avocado; Fresh Chives, to taste; 1 Egg; 1 slice Bread; Kosher Salt, to taste (about 1/8 tsp recommended)

Jump to Recipe

Introduction

Avocado Egg Salad Toast is a simple, satisfying breakfast or snack that combines creamy avocado with protein-packed egg on crispy toast. This easy-to-make recipe delivers fresh flavors and a creamy texture perfect for any time of day.

A single slice of toasted bread sits in the center of a white plate with a thin blue rim. On top of the bread, there is a thick layer of green mashed avocado mixed with small chunks of white egg, sprinkled with small pieces of chopped green herbs. To the right of the plate, there is a dark blue mug filled with light brown coffee. The plate and mug rest on a white marbled surface partially covered by a blue and white striped cloth and a solid dark blue cloth. A silver fork lies on the striped cloth near the top left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Egg
1/2 Avocado
1 slice Bread
Kosher Salt, to taste
Fresh Chives, to taste

Instructions

Step 1: Place the egg in a small saucepan and fill it with water. Bring the water to a boil over the stove. Once boiling, turn off the heat, move the pot to a cooler part of the stove, and cover with a lid. Set a timer for 12 minutes to hard boil the egg.
Step 2: While the egg cooks, toast the bread slice in a toaster for about three minutes or until golden brown and crisp.
Step 3: Mash the avocado with a fork in a bowl. When the egg is done, rinse it with cool water, peel off the shell, then add the egg to the bowl. Mash together until well combined.
Step 4: Season the mixture with kosher salt to taste (around 1/8 teaspoon). Spread the avocado egg salad evenly over the toast, then sprinkle with chopped fresh chives to finish.

Tips & Variations

For extra creaminess, add a squeeze of lemon juice to the avocado before mashing to brighten the flavor and prevent browning.
Try adding a pinch of smoked paprika or crushed red pepper flakes for a subtle kick.
Use whole grain or sourdough bread for added texture and flavor.
For a vegan twist, substitute the egg with crumbled firm tofu seasoned with turmeric and black salt.

Storage

Store any leftover avocado egg salad in an airtight container in the refrigerator for up to 1 day. The toast is best enjoyed fresh, but you can store it separately if needed. Reheat the egg salad gently over low heat or enjoy it cold.

How to Serve

A single slice of toasted bread with a light golden-brown color serves as the base layer, topped with a chunky spread of mashed avocado mixed with small pieces of white boiled egg, giving it a green and white speckled texture, garnished with thin slices of fresh green herbs. The toast is placed on a white plate with a thin blue line near the edge, set on a white marbled surface with a blue striped cloth underneath. To the right, there is a white mug with dark blue on the outside, filled with coffee that has light brown cream swirling on top. A silver fork rests on a neatly folded light blue striped napkin to the left of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, you can use any bread you prefer, such as whole wheat, rye, sourdough, or multigrain. Just toast it to your liking for the best texture.

How do I know when the egg is perfectly hard-boiled?

Setting the timer for 12 minutes after the water boils and then cooling the egg in cold water will give you a firm, fully cooked yolk without a green ring.