Avocado Egg Smash Toast (Print Version)

Creamy smashed avocado mixed with chopped eggs and fresh herbs on toasted whole-grain bread.

# What You'll Need:

→ Avocado Egg Smash

01 - 2 large eggs
02 - 1 ripe avocado
03 - 1 tablespoon fresh lemon juice
04 - 1 tablespoon chopped fresh chives (optional)
05 - 1 tablespoon chopped fresh parsley (optional)
06 - 1/4 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ For Serving

08 - 2 slices whole-grain bread, toasted
09 - Extra chives or chili flakes, for garnish (optional)

# Cooking Steps:

01 - Place eggs in a small saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes to hard-boil.
02 - Drain eggs and cool under cold running water. Peel and roughly chop.
03 - In a medium bowl, scoop avocado flesh and mash with a fork.
04 - Add chopped eggs, lemon juice, chives, parsley, salt, and pepper to the mashed avocado. Gently mash until mixed but retaining some texture.
05 - Toast the bread slices to desired crispness.
06 - Spread the avocado and egg mixture evenly over the toasted bread.
07 - Top with extra chives or chili flakes if desired and serve immediately.

# Expert Advice:

01 -
  • It takes barely longer than making coffee but tastes like you actually tried.
  • The combination of creamy avocado and protein from eggs keeps you satisfied for hours.
  • You can eat it standing up, sitting down, or balanced on a book like it's a normal Thursday morning.
02 -
  • Avocado ripeness matters more than you'd think—an underripe one won't mash smoothly and will taste grassy, while an overripe one falls apart and tastes vaguely soapy.
  • Don't skip the lemon juice or your smash will brown the moment it hits oxygen, and brown avocado never looks as appetizing as it should.
03 -
  • Buy avocados a few days before you plan to use them—the ones at peak ripeness on the exact day you want them are statistical miracles.
  • Chopping your herbs right before assembly keeps them bright green and vibrant instead of sad and oxidized.
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