Open Faced Avocado Toast with Boiled Eggs
This delectable boiled egg avocado toast is a good breakfast recipe that you can eat for dinner or lunch because it is high in good fats and proteins.
Servings: 2 servings
Ingredients
- 2 slices toast bread
- 1 Hass avocado
- 3 eggs boiled
- 1 tablespoon oil
- ½ tablespoon Everything But the Bagel Seasoning divided
- ⅛ teaspoon black pepper
- salt to taste
- Sriracha sauce optional
Instructions
- Boil a small pot of water with a sprinkle of salt, then drop in 3 eggs to boil for 7-8 minutes for a soft center yolk.
- Drain the hot water then cold water to the eggs and peel.
- Cube the eggs by cutting horizontally and then vertically, then place in a plate and continue cubing into smaller pieces using a knife or a spoon. Drizzle with olive oil, about 1-2 tablespoons, salt and black pepper, then mix.
- Mash one Hass avocado using a fork then add half of the amount of Everything But the Bagel Seasoning, black pepper, salt if needed, mix well.
- Toast the bread. Then, spread on each piece the mashed avocado mix then top with the seasoned and cubed boiled eggs.
- Season the top with the remaining Everything But the Bagel Seasoning. Drizzle lightly with some more olive oil. Then top with a drizzle of sriracha sauce (optional).
Notes
Tip 1: Boil the eggs for the specified time. 7-8 minutes is the exact amount of time needed to soft boil large eggs.
Tip 2: You can boil and refrigerate the eggs ahead of time. It's also a great way to save time in the morning!
Tip 3: Choose avocados that are ripe. The more ripe the avocado, the easier it is to mash.
Tip 4: Feel free to season the toast with additional seasonings. A few red pepper flakes would add a nice heat kick.
Nutrition
Calories: 382kcal | Carbohydrates: 21g | Protein: 12g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 231mg | Potassium: 609mg | Fiber: 7g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 2mg