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Avocado Egg Toast with Radish and Micro Arugula
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Avocado toast gets an upgrade. Introducing Avocado Egg Toast, the your new go-to breakfast.
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. 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!
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 RADISH AND MICROGREENS
Avocado Egg Toast with Radishes and Microgreens
Ingredients
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!