Save to Pinterest I discovered this combination on a Tuesday morning when I had exactly two things in my kitchen: avocados and hard-boiled eggs left over from meal prep. Instead of eating them separately like usual, I mashed them together on toast out of pure convenience, and something magical happened—the creaminess of the avocado met the slight chewiness of the egg, and suddenly I had something that tasted intentional, nourishing, and genuinely delicious. Now it's become my go-to when I want breakfast that feels both simple and special.
I made this for my roommate who was always rushing out the door, skipping breakfast, and complaining about afternoon energy crashes. The first time I handed her a plate, she ate it standing at the counter in complete silence, which for her is basically a standing ovation. Now she texts me recipes asking if I can veganize this one thing, but honestly, the eggs are kind of the point here.
Ingredients
- 2 large eggs: Hard-boiling them gives you a firm, sliceable texture that actually holds its shape when you mash it, unlike runny yolks that just spread everywhere.
- 1 ripe avocado: Wait for that moment when it yields gently to thumb pressure—too firm and it's chalky, too soft and it'll turn brown before you finish eating.
- 1 tablespoon fresh lemon juice: This does more than add brightness; it prevents the avocado from oxidizing that sad brown color.
- 1 tablespoon chopped fresh chives: The mild onion flavor is subtle enough not to overpower breakfast, but noticeable enough to make everything taste intentional.
- 1 tablespoon chopped fresh parsley: Adds a grassy freshness that balances the richness of both the egg yolk and avocado.
- 1/4 teaspoon sea salt: Brings out all the flavors and makes you realize how underseasoned most breakfast really is.
- 1/4 teaspoon freshly ground black pepper: Fresh pepper has a warmth that pre-ground just can't match.
- 2 slices whole-grain bread, toasted: The nuttiness of whole grain is perfect here, but honestly, sourdough works beautifully too.
- Extra chives or chili flakes, for garnish: Pick one based on your mood—chives for calm mornings, chili flakes for days when you need a little fire.
Instructions
- Boil the eggs until perfectly set:
- Place eggs in cold water and bring to a rolling boil, then reduce heat and let them simmer for exactly 10 minutes. This timing is everything—it gives you a cooked yolk that's still creamy in the center, not that rubbery gray ring.
- Cool and peel with care:
- Run them under cold water immediately to stop the cooking, then peel under the running water for easier removal. The cooler they are, the cleaner the peel comes away.
- Mash the avocado:
- Scoop it into a bowl and use a fork to break it down, but don't pulverize it—you want some texture, some small chunks that remind you this is real food.
- Combine everything gently:
- Add the chopped eggs, lemon juice, herbs, salt, and pepper, then fold it all together without overworking it. You're looking for a chunky spread, not a puree.
- Toast the bread:
- Get it golden and crisp so it can hold the mixture without getting soggy within five minutes of assembly.
- Spread and serve:
- Divide the mixture between the toasted slices, add your chosen garnish, and eat it while it's still warm and everything is at its best.
Save to Pinterest There's a specific kind of satisfaction in eating something this simple that tastes deliberately made, not thrown together. My mom called it 'grown-up toast,' which I think means she was finally understanding why I stopped making elaborate breakfasts and started making things that actually taste like care.
Variations Worth Trying
The beautiful part about this recipe is how it handles substitutions without losing its soul. Swap the chives and parsley for dill or cilantro depending on what's in your garden or what you're feeling that morning. Some days I add a thin slice of tomato or crumbled feta for a little textural contrast, which transforms it from simple to slightly more composed without any real added effort.
Storage and Timing
You can boil the eggs ahead of time and keep them in the fridge for up to five days, which means you're really only five minutes away from breakfast when you need it most. The avocado egg mixture itself doesn't travel well and should be assembled and eaten immediately, so save this for mornings when you have time to sit with your plate, not for grab-and-go situations.
Making It Feel Like More
If you want to turn this into something that feels more like lunch than breakfast, a few additions change the entire vibe. A sprinkle of hot sauce or smoked paprika adds warmth and depth, sliced tomatoes bring acidity and juiciness, and a scatter of microgreens makes it look like you spent actual time on it.
- Hot sauce and chili flakes are friends—pick your heat level based on what you're doing that day.
- Crumbled feta or a soft cheese adds richness that makes this feel like a composed dish, not just ingredients on bread.
- Make it a tradition on days when you want breakfast to feel like an event, not just fuel.
Save to Pinterest This recipe taught me that the best meals don't need to be complicated—they just need to be made with attention. It's become the breakfast I make when I want to feel like I'm taking care of myself, one perfect slice of toast at a time.
Recipe Q&A
- → How do I make hard-boiled eggs for the smash?
Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes. Cool under cold water before peeling and chopping.
- → Can I use fresh herbs other than chives and parsley?
Yes, dill or cilantro can be used to vary the flavor and complement the avocado and eggs.
- → What bread types work best?
Whole-grain bread is ideal for added texture and nutrition, but gluten-free bread can be used as a substitute if needed.
- → How can I add extra flavor to the avocado egg mixture?
Adding a dash of hot sauce or a sprinkle of smoked paprika enhances the flavor profile nicely.
- → Is this suitable for a light meal?
Yes, it serves as a filling yet light option perfect for breakfast or a quick lunch.