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Avocado toast topped with a perfectly cooked egg, ideal for breakfast

Avocado Toast with Egg

A simple and delicious avocado toast topped with creamy egg salad, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices slices of bread Any variety of bread can be used.
  • 1 ripe avocado 1 ripe avocado Choose ripe avocados for the best flavor.
  • 1 hard-boiled egg 1 hard-boiled egg Chop to make the egg salad.
  • 1 tablespoon 1 tablespoon mayonnaise Use mayonnaise for the egg salad mix.
  • 1 teaspoon 1 teaspoon Dijon mustard Adds flavor to the egg salad.
  • to taste Salt and pepper Season to your preference.
  • optional Cooked bacon bits Add for extra flavor.
  • optional Red pepper flakes Sprinkle for a spicy 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

For added flavor, serve with fresh herbs or sliced tomatoes. Store leftover avocado in an airtight container to prevent browning; egg salad can be stored in the fridge for up to two days but should not be kept on the toast.