Healthful, nutritious, and filling, this avocado toast with hard boiled egg is an easy to assemble open faced sandwich ready for eating on the go.
Are you over the “put an egg on it” movement yet? I know. Me neither. It seems like it’s the mantra for making any favorite recipe a little harder to resist.
It’s the most popular way to sexy things up. Simply top whatever you’re making with a golden drippy yellow yolk that oozes down the edges of whatever it’s topping and BAM! You have one Instgrammable dish. I’m certainly a fan of the egg drip over anything and everything, but it can be a bit of a mess, and far from being hand-held fare.
To make my egg topped avocado toast a little less napkin-needy, I’ve taken to topping it with the simple but mighty hard boiled egg. And this time around, this egg gets a shave.
I first discovered this idea when I had an avocado toast at Solitude Mountain Resort’s Honeycomb Grill. There it’s served on squaw bread with romesco sauce and cotija cheese. Their version is hardy and definitely more of a knife and fork affair.
But for me, breakfast and lunch is usually eaten on the go or at least while I’m doing several things at one time, so making a quick open face sandwich with ingredients I can have ready to assemble is key to my meal planning success.
I recently discovered my favorite new way to make hard boiled eggs that peel like a dream: My Instant Pot’s pressure cooker setting. I cook them on low for 7 minutes for high altitude then do a quick release and plunge them into an ice cube filled cold water bath. If you’re not at high altitude, you can cook them for less time, 5 minutes seems to be the time I’ve seen most floated around.
If I’m feeling virtuous I’ll drizzle flax seed oil on my bread after toasting and I love the nutty taste it gives my avocado topped bite. Of course there’s nothing much better than good old buttered toast, so that’s always an option too.
My avocado toasts don’t get very far without a few slices of tomato, too. But if I don’t have any on hand, I don’t sweat it. I just eat it.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 2 slices whole wheat bread, toasted
- 2 teaspoons butter or flaxseed oil
- 1 avocado, peeled, pitted and sliced
- 1 medium tomato or 4 cocktail tomatoes, sliced
- 4 hard boiled eggs, peeled
- kosher salt and freshly ground black pepper
- Toast the bread and spread with the butter pr drizzle with flaxseed oil. Layer the toasts with the avocado and tomato slices, Use a box grater to grate the eggs then top the toasts with the eggs. Sprinkle with kosher salt and freshly ground black pepper.
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