Avocado Tomato Toast with Egg Recipe
Avocado Tomato Toast with Egg is a pretty, delicious and totally satisfying snack or meal. This recipe is loaded with fresh flavors and you'll want to add it to your summer rotation. *This is a recipe where the measurements don't have to be exact.
Servings: 2
Calories: 373kcal
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
Calorie count is only an estimate.
Nutrition
Calories: 373kcal