Avocado and Boiled Egg Toast

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.

4.72 from 66 votes

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Course: Breakfast, Brunch, Main Dish, Snack

Cuisine: British

Keyword: Bread, Eggs, Herbs, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 People

Calories: 356kcal

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Ingredients

 

• 2 slices bread
• 1 medium avocado
• 3 large eggs free range
• 1 medium shallot finely sliced
• salt to taste
• ground black pepper to taste
• ¼ bunch parsley

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