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

Susan, CA GROWN Mom

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Course Breakfast

Cuisine American

Servings 8

Calories 361 kcal

Ingredients

  

1x2x3x

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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