Light Avocado Egg Toast (Printable)

Creamy avocado and soft-boiled egg on toasted bread with microgreens and chili flakes.

# What You Need:

→ Bread

01 - 2 slices whole grain or sourdough bread

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper to taste

→ Eggs

05 - 2 large eggs

→ Toppings

06 - ½ cup assorted microgreens such as radish, arugula, or sunflower
07 - ¼ teaspoon chili flakes, adjusted to taste
08 - Extra virgin olive oil for drizzling, optional

# How-To Steps:

01 - Bring a small pot of water to a gentle boil. Lower eggs into water and cook for 7 minutes for soft-boiled yolks. Transfer eggs to a bowl of cold water to cool.
02 - Toast the bread slices until golden and crisp.
03 - Halve and pit the avocado. Scoop flesh into a bowl, add lemon juice, salt, and pepper. Mash until creamy but slightly chunky.
04 - Peel the cooled eggs and slice in half.
05 - Spread mashed avocado evenly over each toast slice.
06 - Top each toast with a halved egg.
07 - Sprinkle generously with microgreens and chili flakes. Drizzle with olive oil if desired.
08 - Serve immediately.

# Expert Suggestions:

01 -
  • Quick and easy to prepare in just 18 minutes.
  • A perfect balance of healthy fats, protein, and fiber.
  • Visually stunning and restaurant-quality at home.
02 -
  • Shock the eggs in ice water immediately after boiling to stop the cooking process and make peeling easier.
  • Add the lemon juice to the avocado immediately after mashing to prevent oxidation and keep it vibrant green.
  • Use a high-quality extra virgin olive oil for the final drizzle to enhance the richness of the avocado.
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