I love this smashed avocado toast with egg! Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, it is healthy, protein-packed, delicious, and has significant sticking power! You can store hard-boiled eggs up to a week. Think about making one larger batch, so you’re ready to make avocado toast. Swapping the hard-boiled egg for a fried or poached egg is also a great idea.
Use a fork to smash the avocado down onto the toasted bread slice. Scatter a small squeeze of lemon juice over the avocado.
Slice the hard-boiled egg into coins, and then place them on top of the smashed avocado.
Finish by sprinkling a little pepper, salt, and a very light drizzle of olive oil on top of the egg.
Adam and Joanne's Tips
Storing leftover avocado: If you still have it, leave the pit in, and then cover the cut side tightly with plastic wrap. To be extra safe, add a little fresh lemon or lime juice to the flesh before covering with plastic. Keep it in the fridge up to a day (you might get lucky with two days).
Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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NUTRITION PER SERVING: Serving Size 1 toast / Calories 309 / Total Fat 21.2g / Saturated Fat 4g / Cholesterol 186mg / Sodium 310.1mg / Carbohydrate 22.4g / Dietary Fiber 7.7g / Total Sugars 3.3g / Protein 7.7g
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/37119/avocado-toast-with-egg/