Go Back
Delicious avocado toast topped with a perfectly cooked egg for a nutritious breakfast.

Avocado Toast with Egg

A simple and delicious avocado toast topped with creamy egg salad, perfect for breakfast or a snack, packed with flavor and nutrients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices Bread Any variety of bread works, including whole grain, sourdough, or gluten-free options.
  • 1 ripe Avocado Choose ripe avocados for the best flavor and texture.
  • 1 hard-boiled Egg Chopped for the egg salad.
  • 1 tablespoon Mayonnaise
  • 1 teaspoon Dijon mustard
  • to taste Salt Be careful not to over-season.
  • to taste Pepper Be careful not to over-season.
  • Optional Cooked bacon bits For added flavor and texture.
  • Optional Red pepper flakes For an extra kick.

Method
 

Preparation
  1. Toast the bread slices until crispy.
  2. In a bowl, mash the avocado and season with salt and pepper.
  3. Chop the hard-boiled egg and mix with mayonnaise, Dijon mustard, salt, and pepper to make egg salad.
Assembly
  1. Spread the mashed avocado over the toast.
  2. Top with a layer of egg salad.
  3. Sprinkle with bacon bits and red pepper flakes if desired.
  4. Serve immediately.

Notes

It's best to enjoy this dish fresh. Store the avocado in an airtight container to prevent browning and the egg salad in the fridge for up to two days, but avoid storing on the toast.