Hard Boiled Egg Avocado Toast

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 472kcal

Equipment

  • egg slicer

Ingredients

  • 8 Eggs
  • 2 Avocados Peeled & Pitted
  • 1 tsp Ground cumin
  • 2 tbsp Fresh cilantro Chopped
  • 2 tbsp Lime juice
  • 6 oz Chicken sausage links sliced
  • 4 Slices Sourdough bread toasted (or bread of your preference)
  • ½ tsp Red pepper flakes (Optional)
  • 1 tsp Extra-virgin olive oil
  • 1 cup Strawberries sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Place the eggs in a saucepan and cover with water. Bring to a simmer over medium high heat. Once the water starts to simmer, cook for 6 minutes. Drain well and fill the saucepan with cold tap water. Let the eggs sit until you are ready to peel them.
  • In a bowl, mash the avocado with a fork until smooth. Mix in the cumin, cilantro and lime. Season with salt and pepper to taste.
  • Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. Toast the bread and spread the avocado mixture on top. Sprinkle with red pepper flakes if desired.
  • Drain the water from the eggs, carefully peel the shells, and slice the eggs (use an egg slicer or you may need to wipe the knife blade after a couple slices or run under hot water to prevent from tearing the eggs apart).
  • Place the eggs over the avocado toast, drizzle the eggs with a little oil and season with salt and pepper, serve with sliced chicken sausage and strawberries.

Nutrition

Calories: 472kcal | Carbohydrates: 29g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 718mg | Potassium: 739mg | Fiber: 9g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 34mg | Calcium: 112mg | Iron: 4mg

Hard Boiled Egg Avocado Toast

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 472 kcal

Equipment

  • egg slicer

Ingredients
 
 

  • 8 Eggs
  • 2 Avocados Peeled & Pitted
  • 1 tsp Ground cumin
  • 2 tbsp Fresh cilantro Chopped
  • 2 tbsp Lime juice
  • 6 oz Chicken sausage links sliced
  • 4 Slices Sourdough bread toasted (or bread of your preference)
  • ½ tsp Red pepper flakes (Optional)
  • 1 tsp Extra-virgin olive oil
  • 1 cup Strawberries sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Place the eggs in a saucepan and cover with water. Bring to a simmer over medium high heat. Once the water starts to simmer, cook for 6 minutes. Drain well and fill the saucepan with cold tap water. Let the eggs sit until you are ready to peel them.
  • In a bowl, mash the avocado with a fork until smooth. Mix in the cumin, cilantro and lime. Season with salt and pepper to taste.
  • Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. Toast the bread and spread the avocado mixture on top. Sprinkle with red pepper flakes if desired.
  • Drain the water from the eggs, carefully peel the shells, and slice the eggs (use an egg slicer or you may need to wipe the knife blade after a couple slices or run under hot water to prevent from tearing the eggs apart).
  • Place the eggs over the avocado toast, drizzle the eggs with a little oil and season with salt and pepper, serve with sliced chicken sausage and strawberries.

Nutrition

Calories: 472kcalCarbohydrates: 29gProtein: 23gFat: 31gSaturated Fat: 7gTrans Fat: 1gCholesterol: 357mgSodium: 718mgPotassium: 739mgFiber: 9gSugar: 5gVitamin A: 875IUVitamin C: 34mgCalcium: 112mgIron: 4mg
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