Egg Salad Avocado Toast
This nutrient-dense recipe is a twist on classic avocado toast with eggs. It’s a great option for a tasty breakfast or lunch because it’s easy to make and uses affordable ingredients.
Eggs are a great source of protein and fat to keep you fuller for longer and support brain health. Sourdough is fermented, making it beneficial for gut health. Red onion contains antioxidants to prevent disease and promote overall health.
- Small pot
- Medium bowl
1 slice sourdough bread, toasted
4 eggs, hard-boiled
¼ cup red onion, finely chopped
1 TBSP lemon juice
Salt and pepper, to taste
Fresh chives, to garnish (optional)
Feel free to make this recipe your own based on what you like or already have. You can use Greek yogurt or mayonnaise in addition to or instead of avocado. Use any fresh or dried herbs in place of chives. Whole wheat or whole grain bread is a great alternative to sourdough.
Step by Step Instructions
Place eggs in a small pot covered with cold water; Bring to a boil over the stove; Turn off the heart and cover the eggs; Let sit for 8-10 minutes
Transfer eggs to an ice bath and allow to cool before peeling; Once peeled, add to bowl and mash with a fork to desired consistency
Add finely chopped red onion, lemon juice, salt and pepper; Mix
Toast one piece of sourdough; Add egg salad mixture on top; Garnish with fresh chives; Plate and enjoy!