Busy Executive Breakfast: Avocado and Egg Salad on Toast

Busy Executive Breakfast: Avocado and Egg Salad on Toast

Recipe Overview:
This vibrant and satisfying Avocado and Egg Salad on Toast is a perfect breakfast for busy executives looking for a quick, healthy, and delicious start to their day. It combines the creaminess of avocado with the richness of eggs, offering a blend of flavors that is both savory and satisfying. This dish has roots in the classic brunch staple, avocado toast, while giving it a nutritious twist with the addition of protein-packed egg salad. It’s ideal for a rushed weekday morning or a leisurely weekend brunch. Expect a delightful mix of creamy, crunchy, and tender textures with each bite.

Flavor Profile:
Savory with a hint of brightness from lemon juice, this dish is creamy from the avocado and eggs while offering a slight crunch from the toast.

Prep and Cook Times:

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Skill Level: Beginner

Serving Information:

• Servings: 2
• Serving Suggestions: Pair with a side of fresh fruit or a light green salad. Garnish with fresh herbs like cilantro or parsley for added color and flavor.

Ingredients List:

• 2 large eggs
• 1 ripe avocado
• 1-2 tablespoons mayonnaise (or Greek yogurt for a healthier option)
• 1 teaspoon Dijon mustard
• Juice of half a lemon
• Salt and pepper, to taste
• 2 slices of whole-grain or sourdough bread
• Optional add-ins: chopped red onion, fresh herbs (parsley, chives), or sliced radishes for crunch.

Substitutions:

• Dietary Preferences: For a vegan option, substitute eggs with chickpea salad (mashed chickpeas, vegan mayo, mustard, and lemon juice).
• Gluten-Free: Use gluten-free bread.

Prep Ahead:

• Boil the eggs in advance and store them in the fridge for up to 5 days.

Equipment List:

• Medium saucepan (for boiling eggs)
• Bowl (for mixing salad)
• Fork (for mashing avocado)
• Toaster or grill (for toasting bread)
• Knife (for slicing ingredients)
• Cutting board

Step-by-Step Instructions:

1. Boil the Eggs: Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, reduce to a simmer and cook for 9-12 minutes. (9 for soft-boiled, 12 for hard-boiled). Then, transfer to an ice bath to cool for 5 minutes before peeling.

2. Prepare the Avocado: While eggs cool, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until creamy but slightly textured.

3. Mix the Egg Salad: Peel the cooled eggs and chop them into small pieces. Add chopped eggs to the mashed avocado. Stir in mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper. Mix until evenly combined.

4. Toast the Bread: Toast 2 slices of whole-grain or sourdough bread until golden brown.

5. Assemble: Spoon the avocado and egg mixture generously over the toasted bread. Garnish with optional ingredients like herbs or radishes.

Technique Tips and Troubleshooting:

• Boiling Eggs: For perfectly boiled eggs, place them in cold water and ensure the water covers them by about an inch. The ice bath helps stop the cooking process and makes peeling easier.
• Mashing Avocado: It’s okay to leave some chunks in the avocado for a creamy yet textured salad.
• Add-ins: Feel free to play with seasonings; garlic powder or paprika can enhance the flavor.

Plating and Presentation:

Serve the egg salad toast on a clean plate, optionally drizzling with olive oil for a touch of richness. You can add a sprinkle of chili flakes for heat or a dash of smoked paprika for color.

Storage and Reheating Instructions:

Store any leftover egg salad in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave if desired, but note that the texture of avocado may not hold up well to reheating.

Variations and Customizations:

• Substitutions: Swap mayonnaise for mashed chickpeas for a vegan version or use different types of bread.
• Flavor Enhancements: Add spices or hot sauce for a kick, or throw in diced vegetables like cucumbers for crunch.

Notes on Ingredients and Equipment:

• Freshness Matters: Choose ripe avocados that yield slightly to pressure for the best flavor. Fresh herbs can significantly elevate your dish.
• Equipments: While a medium saucepan is recommended for boiling, a microwaveable bowl can be used to soften pre-cooked eggs.

Final Touches and Personal Notes:

This recipe is special to me because it combines my love for quick and nutritious meals with the classic comfort of eggs and avocado. It’s a go-to for busy mornings or when I want something really satisfying. I encourage you to make this dish your own with your favorite herbs or spices—happy cooking!

Frequently Asked Questions

1. Can I make this vegan? Yes! Substitute the eggs with mashed chickpeas mixed with mayo and mustard.
2. How can I store leftover egg salad? Keep it in an airtight container in the fridge for up to 2 days.
3. Can I use other types of bread? Absolutely! Any type of bread you prefer will work well.
4. What if my avocado is not ripe? If your avocado isn’t ripe, leave it at room temperature for a couple of days until it softens.
5. Would this dish work for meal prep? Yes, you can prepare the egg salad ahead of time, but assemble the toast just before eating for the best texture.

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