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Best Ever Workout Egg Avocado Toast Salad Recipe
Ash Tyrrell

Best Ever Workout Egg Avocado Toast Salad Recipe

I make this one whenever I want something that looks fancy but takes almost no effort. It's really just soft-boiled eggs and mashed avocado piled onto crusty toast, topped with juicy cherry tomatoes, sharp red onion, and a shower of fresh cilantro
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Total Time 19 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 4 large eggs boiled to your preferred doneness and sliced
  • 1 large ripe avocado mashed or sliced
  • 2 slices of crusty bread or sourdough toasted (a sturdy bread holds up better than soft sandwich bread)
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced (soak in cold water for a few minutes if you want a milder bite)
  • 2 tablespoons fresh cilantro roughly chopped (skip dried cilantro here, it just doesn't have the same brightness)
  • 1/4 teaspoon red chili flakes or to taste
  • 1 teaspoon fresh lemon juice keeps the avocado from browning and adds a nice tang
  • Salt and black pepper to taste
  • 1 teaspoon olive oil for drizzling

Method
 

  1. Place your eggs in a saucepan and cover them with cold water. Bring it to a boil, then remove from heat and let the eggs sit covered for about nine minutes for a fully set yolk.
  2. Transfer the eggs to a bowl of ice water for five minutes to stop the cooking. Peel them gently, then slice each egg into rounds using a sharp knife for clean edges.
  3. While the eggs cool, toast your bread slices until golden and slightly crisp. A sturdy base holds the toppings without turning soggy underneath.
  4. Scoop the avocado into a small bowl and mash it with a fork, leaving a bit of texture. Stir in the lemon juice right away so it stays bright and fresh.
  5. Spread the mashed avocado generously over each slice of toast. Arrange the sliced eggs on top, followed by the halved cherry tomatoes and red onion slices.
  6. Sprinkle fresh cilantro and chili flakes over the top, then season with salt and pepper. Finish with a light drizzle of olive oil and serve right away.

Notes

  • I always slice my eggs with a clean, sharp knife so the yolks stay intact instead of crumbling.
  • I add the lemon juice to the avocado immediately so it doesn't brown while I'm slicing everything else.
  • I like soaking my onion slices in cold water for a few minutes since it takes away the sharp bite.
  • I toast the bread a little longer than usual so it doesn't turn soggy under the avocado and toppings.
  • I always add the chili flakes last, right before serving, so the heat stays fresh and doesn't dull.