Avocado and Boiled Egg Toast is a favourite brunch recipe of mine. Its quick to prepare and so incredibly tasty making it perfect for breakfast or brunch. This is what I call a stress free meal. While the eggs are cooking, the coffee is percolating and the avocados peeled. Easy for a main dish and also as a snack when a sandwich won’t do.
Avocado and Boiled Egg Toast is a lovely vegetarian dish that everybody loves, even my children. It can be adapted by adding a little paprika to the egg or maybe a finely sliced red chilli in with the avocado. Which ever you choose you can make it suit you taste not what a café or restaurant serves.
Avocado and Boiled Egg Toast
Time for a filling recipe that doesn't take long but is packed with flavours and textures.
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Servings: 2 People
Calories: 356kcal
Ingredients
Instructions
- Place a pan of cold water on the stove and add the eggs. The water level should be above the eggs.3 large eggs
- Turn the heat to a medium setting and bring the water to a rolling boil.
- As soon as the water boils, turn off the heat and put the lid on the pan. Leave for 15-20 minutes while the hot water and residual steam will finish cooking them perfectly.
- Carefully drain the hot water from the pan and add cold water to cool the eggs.
- Pop the peeled eggs into a bowl and mash using a fork. Add the finely sliced shallot, salt and pepper. Finally add the mayonnaise and stir to combine. Taste and adjust the seasoning if required.1 medium shallot, salt, ground black pepper
- Carefully slice open the avocado in half and remove the stone. Either peel the skin away from the avocado flesh or use a spoon to scoop it out. Put the avocado into a mixing bowl and mash. Add a little ground black pepper and mix to combine.ground black pepper, 1 medium avocado
- Pop the bread into the toaster.2 slices bread
- When the toast is done, lightly butter (optional) and the spread the avocado over the toast in an even layer.
- Spoon the boiled egg/mayonnaise mixture over the avocado and sprinkle with the chopped parsley.¼ bunch parsley
Nutrition
Calories: 356kcal | Carbohydrates: 25g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 279mg | Sodium: 251mg | Potassium: 712mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1153IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 3mg