Description
This Avocado Egg Salad Toast is a simple, nutritious, and delicious breakfast or snack option. Creamy mashed avocado combined with a perfectly cooked boiled egg is seasoned lightly with kosher salt and topped with fresh chives, served on crisp toasted bread. It balances protein and healthy fats for a satisfying bite.
Ingredients
Scale
Produce
- 1/2 Avocado
- Fresh Chives, to taste
Protein
- 1 Egg
Bakery
- 1 slice Bread
Seasonings
- Kosher Salt, to taste (about 1/8 tsp recommended)
Instructions
- Boil the Egg: Place 1 egg in a small saucepan and fill with water until the egg is fully submerged. Bring the water to a boil on the stovetop. Once boiling, turn off the heat, move the saucepan to a cooler part of the stove, cover with a lid, and set a timer for 12 minutes to allow the egg to cook gently.
- Toast the Bread: While the egg is cooking, place 1 slice of bread in a toaster and toast for approximately 3 minutes until golden brown and crisp.
- Mash Avocado and Egg: Drain the cooked egg and rinse it under cool water to stop cooking and make peeling easier. Peel the egg shell and place the egg in a bowl. Add 1/2 avocado and mash both together thoroughly using a fork until well combined.
- Season and Assemble: Add kosher salt to the avocado and egg mixture, approximately 1/8 teaspoon or to taste. Spread the mixture evenly over the toasted bread. Garnish the top with freshly chopped chives to finish.
Notes
- You can adjust the amount of salt and chives to your personal taste preference.
- Use whole grain or sourdough bread for added flavor and texture.
- For a creamy texture, make sure the avocado is ripe and soft.
- Optionally, add a squeeze of lemon juice to the avocado for brightness and to prevent browning.
- This recipe is best enjoyed immediately to keep the toast crisp.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Avocado egg salad toast, quick breakfast, healthy toast, mashed avocado, boiled egg recipe
