Avocado Toast with Eggs Two Ways | Recipe Review

Getting started in the morning is a challenge for a lot of us. Those perky early birds are chirping away at the beautiful dawn, and the rest of us are throwing our covers back over our heads and moaning, “Go away!” What’s the solution? A hearty breakfast that is good for you, and easy to make, too! Take a look at these two versions of avocado toast, found in Skinnytaste Fast and Slow by Gina Homolka. I think you’ll like them enough to get out of bed, whether you’re a night owl or an early riser.

Avocado Toast with Eggs Two Ways

Way 1: Karina’s Special

Serves 1

What you need:
  • ¼ of 1 small Hass avocado
  • ¼ tsp kosher salt, divided
  • A couple pinches freshly ground black pepper, divided
  • 1 slice multigrain bread, toasted
  • 2 thin slices tomato
  • 1 large hard-boiled egg1, peeled and sliced crosswise
  • ½ tbsp chopped scallions OR green onion2, green parts only

What you do:
  • In a small bowl, mash the avocado with 1/8 tsp salt and pinch of pepper. Spread the avocado on the toast. Top with tomato slices, egg slices, and scallions. Sprinkle with remaining salt and pepper.

Way 2: Put an Egg on It!

Serves 1

What you need:
  • ¼ of 1 small Hass avocado
  • ¼ tsp kosher salt, divided
  • A couple pinches freshly ground black pepper, divided
  • 1 slice multigrain bread, toasted
  • Cooking spray
  • 1 large egg, cooked sunny side up or scrambled and cooked like an omelet, sprinkled with remaining salt and pepper
  • A few dashes hot sauce, optional

What you do:
  • In a small bowl, mash the avocado with 1/8 tsp salt and the pepper. Spread the avocado on the toast. Top with the cooked egg. Enjoy!

Helpful Hints & Hacks
Avocado Toast with Eggs Two Ways | Recipe Review
  1. I buy boiled eggs at the store so I always have a few on hand. It’s one of my few grocery splurges because the time saved is worth the money spent. You can also buy an electric egg boiler. These are magic, and make perfectly boiled eggs while you’re doing other things.
  2. I have delicious fresh basil growing in a pot year-round on my window sill, so I subbed a few snipped leaves of that in place of the green onion. It was refreshing, intriguing, mild, and really made the flavor of the tomato pop on the palate. I’d say game changer! What herbs are you going to try?

Such an easy breakfast to prepare! Each variation is ready to eat in about 5 minutes. (Ten if you count the early-morning stare-into-the-refrigerator-before-actually-cooking moments. But who counts that?) The dish is surprisingly filling, too. After one serving, I felt satisfied, energized, and ready to move ahead with the morning. This is a real breakfast of champions! Ciao for now!

Review by Anne