Avocado toast with tomatoes
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Avocado Toast With Tomatoes
Prep Time
5 mins
Total Time
5 mins
 

I eat avocado toast several times a week, it leaves me full until lunch time. Many breakfasts won’t do that for me. Enjoy!

Course: Breakfast
Servings: 1
Author: On The Go Bites
Ingredients
  • 1 slice multi-grain bread currently my favorite is Dave's Killer Bread
  • 1/2 whole avocado
  • 1 small tomato try Kumato, it's like an Heirloom but less expensive
  • 1 pinch kosher salt
  • 1 pinch pepper freshly ground
  • 1 large hard boiled egg mashed
Instructions
  1. Wash and cut tomato into ¼”-1/2” slices. I like to cut each slice in half to make it easier to eat and so the tomato won’t fall off of the toast when you eat it. Salt and pepper tomato slices.
    Avocado cut
  2. Toast the bread slice.
  3. Cut avocado in half, place the avocado skin back over the other half of the avocado still with the pit in it and store in the refrigerator in a container. The extra avocado should last 1 or 2 days. Depending how ripe the avocado is you can either scoop it out of the skin and spread on the toast, or if the avocado isn’t as ripe and not spreadable, then chop into a small dice and then mash with a fork. Spread on toast. Sprinkle with a pinch of kosher salt.

  4. Mash the hard boiled egg with fork. See the blog post for tips on making the perfect hard boiled egg. Depending on your taste for salt, add a pinch of salt and pepper to the egg.

  5. Place tomato slices on top of the avocado and finally top with the mashed hard boiled egg. Now you are ready to head out the door with an incredible protein rich, well balanced breakfast.

Recipe Notes

Suggestion:  Adding goat cheese is a delicious addition.  Add to the toast first, then avocado, then tomatoes, then egg.