Save to Pins One morning, I stood at my kitchen counter staring at a lonely avocado and two eggs in my fridge, wondering if I could actually make something worth eating. I mashed them together almost accidentally, added a squeeze of lemon, and something clicked—creamy, savory, bright all at once. It became the thing I make when I want to feel like I'm taking care of myself without any fuss.
I made this for my friend who claimed she wasn't a breakfast person, and she ate two pieces and asked for the recipe before even finishing her coffee. That moment made me realize the best meals are the ones that sneak up on people, especially when they're not expecting to care about what they're eating.
Ingredients
- 2 large eggs: Hard-boiled and chopped, they're your protein anchor and they add these little pockets of richness when you don't overcook them.
- 1 ripe avocado: This is the creamy base everything hinges on—pick one that yields to gentle pressure, not one that feels like a handball.
- 1 tablespoon fresh lemon juice: The acid that wakes everything up and keeps the avocado from browning too fast.
- 1 tablespoon chopped fresh chives: Optional but honestly worth it, they bring a subtle onion note that feels unexpectedly fancy.
- 1 tablespoon chopped fresh parsley: Another optional layer that adds brightness and a little visual texture.
- 1/4 teaspoon sea salt: Season properly—this isn't the time to be shy.
- 1/4 teaspoon freshly ground black pepper: Fresh pepper tastes alive compared to the stuff that's been sitting open for months.
- 2 slices whole-grain bread, toasted: Choose bread with actual grain texture, toasted until it has a little give but stays structural enough to hold the mixture.
- Extra chives or chili flakes, for garnish: These finish what you started, adding color and a whisper of heat if you want it.
Instructions
- Boil the eggs:
- Place eggs in cold water, bring to a boil, then simmer for exactly 10 minutes—this gives you a cooked white and a yolk with just a faint gray ring, which means they're perfect. If you overdo it, you get that chalky green-gray situation, so set a timer and stick with it.
- Cool and peel:
- Run them under cold water immediately after boiling, then peel under the water so the membrane releases cleanly. It's oddly satisfying when they slip right off.
- Mash the avocado:
- Scoop it into a medium bowl and break it down with a fork, leaving some small chunks so it doesn't turn into baby food.
- Combine everything:
- Add the chopped eggs, lemon juice, chives, parsley, salt, and pepper, then mash gently until the whole thing holds together but still has personality. The lemon juice should be distributed throughout so you taste it in every bite.
- Toast your bread:
- Get it golden and slightly crispy—soft toast will get soggy fast, but burnt toast tastes like a mistake.
- Spread and serve:
- Divide the mixture between the two pieces of toast, press it down gently so it stays put, then garnish with whatever extra you want. Eat immediately while the toast is still warm.
Save to Pins There's something about having someone say a simple thing you made tasted good that shifts the whole day. This recipe taught me that breakfast doesn't need to be complicated to be nourishing, and that sometimes the best meals are just about choosing your ingredients carefully and not overthinking it.
Flavor Variations That Actually Work
The beauty of this base is that it begs to be played with, and I've made about ten different versions depending on my mood or what's hanging around the kitchen. A tiny pinch of smoked paprika adds this subtle smokiness that feels almost restaurant-level, while a few dashes of hot sauce turn it into something spicy and alive.
Timing and Texture
The whole thing comes together in under 15 minutes, which feels like a small miracle for something that tastes intentional. The contrast between the creamy smash and the crispy toast is what makes it work—soft on soft is just sad, but that textural clash is what keeps you coming back.
Making It Your Own
Once you understand how these components work together, it's almost impossible to mess up. The egg and avocado are the backbone, the lemon is the brightness, and everything else is just you deciding what sounds good on a particular morning. I've added crumbled feta, sliced tomatoes, even crispy bacon when I felt like it.
- Swap the herbs for dill or cilantro if you want something different—they all work beautifully.
- A thin slice of tomato on top adds acidity and prevents the whole thing from feeling too rich.
- If you're making this for someone else, let them adjust their own toppings because everyone has opinions about breakfast.
Save to Pins This dish is proof that the simplest things, made with attention to what actually tastes good, are often the ones that stick with you. Make it when you need to remember that taking care of yourself through food doesn't have to be complicated.