Description
A simple and nutritious breakfast featuring fluffy grated hard-boiled eggs layered over creamy avocado spread on toasted whole grain or sourdough bread, seasoned with lemon juice, salt, pepper, and optionally garnished with red pepper flakes or everything bagel seasoning.
Ingredients
Scale
Eggs
- 2 large eggs
Avocado Spread
- 1 ripe avocado
- 1 teaspoon lemon juice
- Salt and pepper to taste
Toast
- 2 slices whole grain or sourdough bread
- 1 tablespoon olive oil or butter (optional for toasting)
Garnish
- Red pepper flakes or everything bagel seasoning to taste
Instructions
- Boil the Eggs: Bring a small pot of water to a boil, then gently lower in the eggs. Boil for 10 minutes to achieve hard-boiled eggs. Transfer the eggs immediately to an ice bath and let them cool completely to stop the cooking process and make peeling easier.
- Peel the Eggs: Once cooled, carefully peel the eggs and set them aside for grating.
- Toast the Bread: Toast the slices of bread until golden brown and crisp. Optionally, brush the bread with olive oil or butter before or after toasting for extra flavor and richness.
- Mash the Avocado: In a small bowl, mash the ripe avocado with lemon juice, salt, and pepper until creamy and smooth.
- Assemble the Toast: Spread the mashed avocado evenly over the toasted bread slices, providing a creamy base for the grated eggs.
- Grate the Eggs: Using a fine grater or microplane, grate the peeled hard-boiled eggs directly over the avocado-covered toast to create a light, fluffy topping.
- Garnish and Serve: Sprinkle with red pepper flakes or everything bagel seasoning to taste. Serve immediately to enjoy the contrast between creamy avocado and fluffy egg.
Notes
- For extra flavor, drizzle a little olive oil over the grated eggs just before serving.
- Add a few slices of cherry tomato on top for freshness and color.
- Use soft-boiled eggs instead of hard-boiled for a creamier, slightly runny texture.
