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avocado egg toast with radish and microgreens

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
Course Breakfast
Cuisine American
Servings 8
Calories 361 kcal

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!

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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