Avocado Egg Smash Toast (Print Version)

Smashed avocado and chopped eggs combined with herbs on toasted whole-grain bread.

# Components:

→ Avocado Egg Smash

01 - 2 large eggs
02 - 1 ripe avocado
03 - 1 tablespoon fresh lemon juice
04 - 1 tablespoon chopped fresh chives (optional)
05 - 1 tablespoon chopped fresh parsley (optional)
06 - 1/4 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ For Serving

08 - 2 slices whole-grain bread, toasted
09 - Extra chives or chili flakes, for garnish (optional)

# Preparation Steps:

01 - Place eggs in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes to hard-cook the eggs.
02 - Drain eggs and cool under cold running water. Peel and roughly chop.
03 - Scoop out the avocado into a medium bowl and mash with a fork.
04 - Add chopped eggs, lemon juice, chives, parsley, sea salt, and black pepper to the mashed avocado. Gently mash and mix until evenly combined, leaving some texture.
05 - Toast whole-grain bread slices to desired crispness.
06 - Spread the avocado and egg mixture evenly over the toasted bread. Garnish with extra chives or chili flakes if desired and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 10 minutes but tastes like you actually tried, which is its own kind of magic.
  • The protein from the eggs keeps you full through the morning without that heavy, sluggish feeling.
  • You can literally change the herbs or toppings based on what's in your fridge, so it never gets boring.
02 -
  • Room temperature avocados mash into creamy submission, but cold ones fight you and turn into lumpy resistance.
  • The lemon juice isn't optional—it's the difference between vibrant and brown, between fresh and lazy.
03 -
  • Buy avocados that feel slightly soft—not rock hard or black-spotted—and they'll be perfect in 1 to 3 days.
  • If you're cooking for someone else, taste your salt before they taste it; avocado hides salt, and you don't want a surprise.
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