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Author Notes: Who said eggs have to be served alongside bacon and home fries? This take on egg salad takes a traditional lunch item and turns it into a breakfast-friendly dish. For a tasty, well-rounded, and easy start to your day, mash buttery avocados with just-hard boiled eggs and spread over crisp, grainy bread. Sprinkle with greens for a fresh breakfast that’s super simple, super nutritious, and super satisfying. —Jill Haapaniemi
- 2 slices whole grain bread, toasted
- 2 medium-boiled eggs
- 1/2 tablespoon lemon juice
- red pepper flakes
- arugula (optional)
- In a small bowl, roughly mash avocado, eggs, lemon juice, red pepper, salt, and pepper to taste. Spread over toast; top with arugula and serve.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe