This simple yet flavorful breakfast or snack is loaded with creamy avocado, perfectly cooked eggs, and a hint of spice. It’s a quick, healthy option that’s both satisfying and nutritious.
Ingredients:
2 slices of whole-grain or sourdough bread, toasted
1 ripe avocado
2 large eggs (soft or hard-boiled to your preference)
1/4 teaspoon red chili flakes (optional)
Salt and freshly ground black pepper, to taste
Olive oil drizzle (optional)
Instructions:
Step 1: Prepare the Avocado Spread
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork until smooth but slightly chunky. Add a pinch of salt and pepper for seasoning.
Step 2: Cook the Eggs
Boil the eggs to your preferred doneness:
Soft-boiled: Cook for 6–7 minutes for a jammy yolk.
Hard-boiled: Cook for 10–12 minutes for a fully set yolk.
Peel the eggs and slice them thinly.
Step 3: Assemble the Toast
Spread the mashed avocado evenly over the toasted bread slices.
Arrange the sliced eggs on top of the avocado layer.
Step 4: Season and Garnish
Sprinkle the toast with red chili flakes (if using) and more salt and pepper to taste.
Drizzle with olive oil for extra richness (optional).
Step 5: Serve
Serve immediately while the toast is warm.
Enjoy as a standalone snack or pair it with a fresh salad or fruit for a balanced meal.
Pro Tips:
Add a squeeze of fresh lemon or lime juice to the avocado for a zesty kick and to prevent browning.
For extra protein, top with a sprinkle of hemp seeds or crumbled feta cheese.
Experiment with toppings like microgreens, hot sauce, or Everything Bagel seasoning for more variety.
Let me know if you’d like any adjustments or additional toppings! 
