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The combination of avocados and eggs is not just a trend but a timeless pairing that offers a wealth of nutritional benefits. Avocados are packed with healthy monounsaturated fats, which contribute to heart health, lower bad cholesterol levels, and provide a satiating source of energy. They are also rich in fiber, which aids digestion and keeps you feeling full longer. Additionally, avocados are loaded with essential vitamins and minerals, including potassium, vitamin E, and folate, which all play vital roles in maintaining overall health.

Avocado Egg Salad on Toasted Sourdough

Discover the ultimate breakfast or brunch option with Creamy Avocado Egg Delight on Toast! This nutritious dish combines the creamy richness of ripe avocados with protein-packed eggs, all layered on crispy sourdough bread. It's not just a flavorful delight but also a powerhouse of healthy fats, fiber, and essential vitamins. Easy to whip up, you can customize it with herbs or spices to suit your taste. Enjoy a balanced meal that’ll energize your day!
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Ingredients
  

4 large eggs

2 ripe avocados, halved and pitted

1 tablespoon lemon juice

2 tablespoons Greek yogurt (or mayonnaise for a richer taste)

1 teaspoon Dijon mustard

Salt and pepper to taste

¼ cup finely chopped red onion

2 tablespoons fresh chives, chopped

1 tablespoon capers, rinsed and chopped (optional)

4 slices sourdough bread

Olive oil for brushing

Microgreens or arugula for garnish (optional)

Instructions
 

Prepare the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let them sit for 10-12 minutes. Afterward, transfer the eggs to an ice bath or run them under cold water to stop the cooking process. Once cool, peel and chop the eggs.

    Make the Avocado Mixture: In a large mixing bowl, scoop out the avocado flesh and mash it gently with a fork. Stir in the lemon juice, Greek yogurt (or mayo), and Dijon mustard until well combined.

      Combine Ingredients: Add the chopped eggs, red onion, chives, and capers (if using) to the avocado mixture. Season with salt and pepper to taste. Mix gently to avoid mashing the eggs too much — you want some texture!

        Toast the Sourdough: Preheat the oven to 400°F (200°C). Place the sourdough slices on a baking sheet, brush both sides lightly with olive oil, and toast for about 8-10 minutes, flipping halfway through, until golden brown and crispy.

          Assemble the Toast: Once the sourdough is toasted, remove it from the oven. Spoon a generous portion of the avocado egg salad onto each slice.

            Garnish and Serve: Sprinkle with additional chives or microgreens for freshness. Serve immediately while the toast is warm and crisp.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings