Did I get your attention?  

I know when I was concocting this recipe, I definitely couldn’t get it off the brain.  

You know what I love the most about it? The radish! The crunch (that resembles traditional celery that I omitted) and the bite of the radish is fabulous.  

However, the micro arugula runs a close second to the radish. I love, love love these microgreens! They are delicate and unassuming but packed full of flavor.

Use this recipe for a weekend breakfast (make the egg-avocado salad the night before) or make it for a satisfying weeknight dinner!

I bought these at my local Whole Foods. There are several different varieties of microgreens available from our state, and I encourage you to try them all out.

Meet a California microgreen grower here!

They are perfect for topping any vegetable or seafood dish. I use them just as I would parsley or any other fresh herb.  

Of course one of the main ingredients for this recipe calls for fresh, California avocados. These particular avocados were so firm and creamy; the epitome of what an avocado should feel and taste like!

Let’s get started!

Let’s make Avocado Egg Toast, step-by-step:

Combine the hard-boiled eggs, avocado and diced radish in a bowl.

Add in the quick mayo dressing.

Mix to combine and refrigerate.

Toast up a slice of bread. I used a crusty country white but feel free to use any variety. Slather with a bit of butter.

Top with the avocado-egg salad.

Top with crumbled bacon.

And finish with a generous layer of microgreens.

Somebody help me!

Trust me…it’s that good.

Here is the recipe for ya!

Avocado Egg Toast with Radishes and Microgreens

Susan, CA GROWN Mom

Avocado toast gets an upgrade. Introducing Avocado Egg Toast, the your new go-to breakfast. (Or lunch, or dinner. Whatever works!)

Egg salad gets a makeover with the addition of creamy avocados, a sprinkling of crunchy bacon and fresh microgreens. This Avocado Egg Toast is sure to be a new favorite!

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Prep Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 8

Calories 361 kcal

Ingredients

  

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For the Egg Salad

• 8 large eggs hardboiled
• 2 avocados
• 2-3 radish bulbs

For the Dressing

• 1/3 cup mayo
• 1 teaspoon celery salt
• 1 teaspoon dijon mustard
• 1 Tbl. fresh lemon juice

For the Toasts

• 6-8 slices of bread
• 2 tablespoons butter
• 6 slices bacon cooked and crumbled
• 1 cup micro greens I used arugula

Instructions

 

• Peel and chop the eggs. Peel and chop the avocado into a small dice. Chop the radish into a fine dice. Place all in a bowl
• Combine the dressing ingredients and stir to mix. Add to the egg mixture. Refrigerate until ready to use.
• Toast the sliced bread and spread with a bit of butter
• Top with the egg salad, bacon crumbles, and microgreens
• Enjoy!

Notes

This recipe can easily be made gluten free by using gluten-free bread. Vegetarians can simply omit the bacon. Enjoy!

Nutrition

Calories: 361kcalCarbohydrates: 15gProtein: 11gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 186mgSodium: 655mgPotassium: 380mgFiber: 4gSugar: 2gVitamin A: 418IUVitamin C: 7mgCalcium: 62mgIron: 2mg

Keyword avocado salad, avocado toast, egg salad

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