Pin It I discovered this combination entirely by accident one Tuesday morning when I had half an avocado going brown and a couple of hard-boiled eggs left over from meal prep. Instead of eating them separately like usual, I mashed them together on toast with a squeeze of lemon, and something clicked—the creamy richness of the avocado softened the slight chalkiness of the yolks, and suddenly I had something that felt both effortless and special. Now I make it intentionally, and it's become my go-to when I need something that tastes indulgent but actually fuels me for hours.
I made this for my roommate once when she said she was 'starving but had no time,' and watching her face when she bit into it was priceless—she'd expected something basic and got this creamy, herbaceous bite instead. She now texts me for the recipe at least once a month, and I've learned that there's real magic in simple food that somehow feels like you're taking care of yourself.
Ingredients
- Large eggs (2): Hard-boiled for 10 minutes is the sweet spot—firm enough to chop but with that barely-set yolk that adds richness when mashed.
- Ripe avocado (1): You want one that yields gently to pressure; if it's rock hard, you'll spend five minutes wrestling it, and if it's too soft, the texture falls apart.
- Fresh lemon juice (1 tablespoon): This is what prevents that dull, oxidized taste and brightens everything without adding heat.
- Fresh chives (1 tablespoon, optional): They add a gentle onion note that makes the whole thing taste fresher somehow.
- Fresh parsley (1 tablespoon, optional): If you use both herbs, you get a more complex flavor; parsley alone is quieter and lets the eggs shine.
- Sea salt & black pepper (1/4 teaspoon each): Don't skip the grinding step for the pepper—pre-ground tastes flat by comparison.
- Whole-grain bread (2 slices): Toast it until it's got some resistance but not brittle, so it can hold the mixture without crumbling.
- Chili flakes or extra chives (for garnish): A small pinch of heat changes the whole personality of the dish if you're in the mood for it.
Instructions
- Boil the eggs:
- Place them in cold water and bring to a boil, then simmer for 10 minutes—this timing gives you that perfect balance where the white is set but the yolk is still creamy inside. Starting with cold water helps prevent cracking.
- Cool and peel:
- Run them under cold water immediately and peel while they're still warm; the membrane releases more easily this way. Roughly chop them—you want some texture, not a paste.
- Mash the avocado:
- Scoop it into a bowl and use a fork to break it down, but don't overwork it. You're looking for that appealing chunky texture, not baby food.
- Combine everything:
- Add the eggs, lemon juice, herbs, salt, and pepper to the avocado and fold gently until it comes together. The lemon juice prevents browning and adds brightness that makes you actually taste everything else.
- Toast and assemble:
- Get your bread golden and just-crispy, then spread the mixture generously over it. The warmth of the toast slightly softens the avocado and makes it all come together beautifully.
- Garnish and serve:
- A sprinkle of chives or a pinch of chili flakes right before eating makes all the difference in how exciting the bite feels.
Pin It There's something about eating this while the toast is still warm and the smell of butter and herbs is rising off the plate that makes you slow down. It's one of those rare meals where the simple act of eating becomes a moment to yourself, not just fuel between tasks.
Flavor Variations That Actually Work
I've played with this enough times to know what transforms it. A dash of hot sauce turns it into something spicy and punchy if you're in that mood. Smoked paprika gives it an almost savory-smoky depth that pairs beautifully with the egg. If you want to go herbaceous, swap the parsley for dill or cilantro depending on what kind of flavor experience you're after. The base is sturdy enough to handle these changes without losing its identity.
Making It More Than Breakfast
Once I realized how good this was, I started using it for lunch too, and even as a light dinner when I wasn't that hungry. If you want to make it more substantial, add sliced tomatoes or crumbled feta, and suddenly it feels like a real meal rather than just toast. The beauty is that it scales up or down depending on what you need in the moment.
Small Details That Matter
The difference between this tasting like something you threw together and something intentional comes down to paying attention to the small stuff. Use fresh herbs if you can—they brighten everything. Grind your pepper fresh. Choose an avocado that's actually ripe. Don't skip the lemon juice even if you think you will.
- If your avocado is hard, you can cut it and let it sit out for a few hours, or wrap it in paper and place it near (not on) a sunny window.
- Eggs boiled and cooled can be stored in the fridge for up to five days, so you can prep them and have this ready in two minutes.
- This feeds two people generously, but the mixture also keeps in the fridge for about a day if you need it to.
Pin It This recipe taught me that sometimes the best meals aren't the complicated ones—they're the ones where good ingredients treated simply somehow become more than the sum of their parts. Make it when you need something nourishing, or make it when you want to remind yourself why you love eating.