Avocado Egg Smash Toast

There's something about the sound of an egg cracking into boiling water that signals the start of a good morning. I discovered this avocado egg smash on a Tuesday when I had half an avocado going soft and two eggs left in the carton, and I didn't want the usual scramble. The combination felt almost accidental at first, but that first bite on toasted whole grain bread made me realize I'd stumbled onto something simple enough for any day but special enough to crave again.

I made this for my friend Sarah one weekend when she showed up unexpectedly, saying she hadn't eaten all day. Watching her take that first bite and then immediately asking for the recipe told me everything I needed to know about whether it was worth keeping in rotation.

Ingredients

• 2 large eggs: Hard-boiled until the yolk is fully set but still creamy inside—overcook them and they get that grayish ring and chalky texture that changes everything.
• 1 ripe avocado: This is where timing matters; pick one that yields gently to pressure but isn't mushy or brown inside.
• 1 tablespoon fresh lemon juice: Keeps the avocado from browning and adds a brightness that makes the whole thing taste fresher.
• 1 tablespoon chopped fresh chives: The mild onion flavor is perfect here, though parsley works just as well if chives aren't your thing.
• 1 tablespoon chopped fresh parsley: Adds earthiness and color without overpowering the delicate flavors.
• 1/4 teaspoon sea salt and freshly ground black pepper: Taste as you go—the lemon juice already brings salt notes, so you might need less than you think.
• 2 slices whole-grain bread, toasted: The structure matters here; soft bread falls apart under the weight of the spread, so toast it until it's got some backbone.
• Extra chives or chili flakes for garnish: These finish the dish visually and add a final flavor note that feels deliberate.

Instructions

Boil the eggs:

Place eggs in cold water and bring to a boil, then simmer for exactly 10 minutes. You'll hear them rolling slightly in the pot, which is how you know they're cooking evenly.

Cool and peel:

Drain and run them under cold water while you gently tap and roll each one to crack the shell. The shells come off easiest when they're still warm but cool enough to handle.

Mash the avocado:

Scoop the avocado flesh into a bowl and use a fork to break it down, but don't go for complete smoothness—those little chunks add texture and remind you that this is real food, not a processed paste.

Combine everything:

Fold in the chopped eggs, lemon juice, and herbs gently, stirring just until everything is mixed through. Taste and adjust the salt and pepper to your preference.

Toast the bread:

While you're mixing, toast your bread to golden and crispy so it can actually support what you're about to pile on top.

Spread and serve:

Divide the mixture between the two slices and spread it right to the edges, then top with a pinch of fresh chives or a light dusting of chili flakes if you want that extra kick.

Save

This dish became a regular in my house the moment I realized it was the bridge between breakfast and lunch—filling enough that it silenced mid-morning hunger, but light enough that it didn't make me feel sluggish through the afternoon.

Why This Combination Works

The egg adds protein and substance while the avocado brings richness and healthy fat, and together they create something that feels nourishing without being heavy. The lemon juice is the secret player here—it cuts through the richness and keeps everything bright, and the herbs add a layer of freshness that makes you feel like you're eating something thoughtfully made, not just assembled.

Customizing Your Spread

The beauty of this recipe is that it's a starting point, not a fixed formula. I've made versions where I've swapped the parsley for dill when I had fresh dill in the garden, and versions where a pinch of smoked paprika changed the entire vibe. One time I added a thin layer of crumbled feta, which made it feel more like a Mediterranean breakfast, and another time a dash of hot sauce turned it into something with personality.

Toasting and Serving

The bread is more important than you might think—it needs to be toasted enough to have structure but not so dark that it overshadows the avocado and egg. I learned this the hard way when I used barely-warm bread and watched the mixture sink into it like it was quicksand. The toast should feel crisp against your teeth and smell toasty, not burnt.

• Toast your bread while you're making the spread so everything comes together at the same moment.
• If you want a heartier meal, add sliced tomatoes or a handful of arugula between the toast and the spread.
• Serve immediately—the longer it sits, the more the warmth of the toast will soften the bread's structure.

Save

This is the kind of recipe that doesn't ask much of you but gives back generously—a few simple ingredients that somehow become more than the sum of their parts. Make it once and it becomes the meal you reach for when you want something that feels both nourishing and indulgent.

Recipe FAQs

→ How do I prepare the eggs for this dish?

Place eggs in boiling water and simmer for 10 minutes to hard-boil. Cool, peel, and chop before mixing with avocado.

→ Can I substitute the herbs in the mash?

Yes, parsley and chives can be swapped with dill or cilantro to vary the flavor profile.

→ What bread works best for this toast?

Whole-grain bread adds texture and nutrition but feel free to use gluten-free bread for dietary needs.

→ How can I add more flavor to the avocado egg mixture?

Add a dash of hot sauce, smoked paprika, or top with sliced tomatoes or crumbled feta for an extra taste dimension.

→ Is this dish suitable for vegetarians?

Yes, it includes eggs and plant-based ingredients, fitting well within a vegetarian diet.