Avocado Tomato Toast with Egg is a pretty, delicious and totally satisfying snack or meal. This recipe is full of fresh flavors and you'll want to add it to your summer rotation. 
Avocado Tomato Toast with egg is exactly what it sounds like -- a slice of toast with tomato, avocado and egg on top. Plus a couple a couple of quintessential seasonings.
It's the most scrumptious breakfast, lunch or dinner!
Ingredients for Avocado Tomato Toast
- avocado
- garden tomatoes
- soft boiled eggs
- rustic bread
- extra olive oil
- salt, pepper
- red pepper flakes or Togarashi
How to Make it
- Fill a medium-sized bowl with ice water and set aside. Place the eggs in a small pot with enough water to cover them. Bring to a boil, turn off the heat, cover, and let the eggs cook for 7 minutes. Remove them and then slip them into the ice water. After a few minutes, remove the eggs from the water, peel, and roughly chop them.
- Toast the bread and drizzle extra virgin olive oil over it, and sprinkle with salt and pepper.
- Divide the chopped avocado,tomato and egg evenly among the toast slices.
- Drizzle the top with a bit more extra virgin olive oil and then sprinkle with salt, pepper and either Togarashi or crushed red pepper.
(More detailed instructions are in the recipe card below.)
Recipe Tips and Substitutions
- The avocados you choose should be ripe, on the soft side but not at all mushy.
- If you don't have tomatoes in your yard, no worries (I don't either) -- get the most beautiful tomatoes you can find at your local Farmers Market or grocery store.
- I love a super crunchy, rustic bread for Avocado Tomato Toast. Of course, you should use your own favorite. There are no rules here.
- Measurements don't have to be exact for this recipe, and they will likely vary.
- The red pepper flakes or Togarashi add a touch of tasty heat. If you want to keep it mild, skip it.
Serving Suggestions
- The Avocado Tomato Toast with the Soft Boiled Egg can be a whole meal in and of itself. Breakfast, brunch, lunch or dinner.
- If you do want to add to it, a salad with complimentary flavors would be delicious.
- And whether or not it stands alone, try serving it with My Mom's Meyer Lemonade. You'll love it.
I hope you love Avocado Tomato Toast as much as my family and I do!
More summer avocado and tomato recipes:
- Avocado Toast with Grapefruit, Strawberries and Mango
- Easy Summer Tomato Gazpacho
- Avocado Gazpacho with Lime
- Avocado Butter Recipe
- Summer Tomato Sweet Onion Salad
- Poached Egg On Grilled Avocado
Avocado Tomato Toast with Egg Recipe
Ingredients
- 2 large eggs
- 2 large slices rustic bread (like Ciabatta), toasted
- 1 large ripe avocado, roughly chopped or mashed
- 1 medium-sized tomato, roughly chopped
- extra virgin olive oil for drizzling
- salt and freshly ground black pepper
- Togarashi or crushed red pepper flakes
Instructions
- Soft boil the eggs. Fill a medium-sized bowl with ice water and set aside. Place the eggs in a small sauce pot and add enough cold water to go an inch or so above them. Place over high heat and bring to a boil. Immediately turn off the heat, cover the pot, and let the eggs cook for 7 minutes. Use a slotted spoon to remove the eggs and place them in the ice water, and let them sit for a few minutes. Remove them from the water, and then peel the eggs and and roughly chop them, set aside.
- Prep the bread. Toast the bread and drizzle extra virgin olive oil over both slices and then sprinkle them with salt and pepper.
- Assemble. Divide the avocado among the two slices, followed by the tomato and egg. Drizzle the top with a bit more extra virgin olive oil and then sprinkle with salt, pepper and either Togarashi or crushed red pepper.
NOTES
NUTRITION
Kim Lange
Looks amazing for my weekend breakfast and anytime of the day, why not? Pinning!!
valentina
Yay. Thanks so much, Kim! ~Valentina