Save There's something almost meditative about the moment when you crack open a perfectly hard-boiled egg and watch the pale yellow yolk catch the morning light. I discovered this smash years ago on a Tuesday when I had exactly two things in my fridge: eggs that needed using and an avocado that couldn't wait another day. What started as breakfast improvisation became the thing I make when I want something that feels both indulgent and honest—creamy, bright, and ready in less time than it takes to shower.
I made this for my roommate once when she came home stressed from work, and I remember her taking that first bite and just closing her eyes. She didn't say anything for a second, and then she asked for the recipe. That's when I realized it wasn't really about the ingredients—it was about the fact that something this nourishing didn't require any fancy technique or pretense.
Ingredients
- 2 large eggs: The foundation of protein and richness; boiling them low and slow keeps the yolks creamy inside.
- 1 ripe avocado: This is non-negotiable—it should yield gently to thumb pressure, not be mushy or rock hard.
- 1 tablespoon fresh lemon juice: Brightens everything and keeps the avocado from browning too quickly on the plate.
- 1 tablespoon chopped fresh chives: The subtle onion whisper that makes people ask what's in this.
- 1 tablespoon chopped fresh parsley: Freshness without overwhelming, a gentle green note.
- 1/4 teaspoon sea salt: Coarse salt lets you feel the mineral edge if you choose the right one.
- 1/4 teaspoon freshly ground black pepper: Grind it fresh; it makes an actual difference in brightness.
- 2 slices whole-grain bread, toasted: Sturdy enough to hold the mash without getting soggy in the first bite.
- Extra chives or chili flakes, for garnish: The final flourish that makes it feel intentional.
Instructions
- Boil the eggs gently:
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Once the water rolls, reduce heat and let them simmer quietly for exactly 10 minutes. You'll hear the gentle bubble rather than an aggressive roll.
- Cool and peel:
- Drain them into a colander and run cold water over them until they're cool enough to touch. The peel comes away easiest when you crack the shell all over first and then peel under running water, letting the water slip between shell and egg white.
- Mash the avocado:
- Scoop the flesh into a bowl and use a fork to press it down with purpose but not fury. Leave some texture—this isn't guacamole, and you want that subtle bite of small pieces.
- Bring it together:
- Add your chopped eggs, lemon juice, herbs, salt, and pepper. Fold gently with your fork, preserving the creamy-chunky texture, until everything is distributed but not homogenized.
- Toast and spread:
- Toast your bread to golden and slightly crisp so it can stand up to the moisture from the avocado. Spread the mixture generously, making sure each bite gets a little bit of everything.
- Finish and serve:
- A scatter of fresh chives or a pinch of chili flakes on top takes it from simple to intentional. Eat it right away while the toast is still warm.
Save This dish taught me that sometimes the most memorable meals aren't the complicated ones. There was an afternoon when I made this for my sister right after she had been in the hospital, and she ate two plates without saying much, just quiet and present. Food has this power when it's made simply and with attention.
Why This Works as a Meal
The combination of fat from avocado and protein from eggs means you're actually satisfied, not just temporarily full. The herbs add brightness without requiring anything else on the plate, and the lemon does the heavy lifting for flavor so you don't need salt to be heavy-handed. It's the kind of breakfast that carries you through a long morning without the crash that comes from carbs alone.
Room for Customization
This recipe is flexible without being fussy. Some mornings I add a thin slice of tomato between the mash and the toast, which adds acidity and texture. Other times I've crumbled feta on top or used dill instead of parsley, and it shifts the whole mood without breaking the simplicity. The bones are solid enough that you can play around without losing what makes it special.
Making It Your Own
The moment you taste this, you'll probably start imagining variations. Hot sauce changes it into something bold, while smoked paprika makes it almost savory-sophisticated. Cilantro instead of parsley takes it in a slightly brighter direction, and fresh dill would make it almost creamy-herbaceous.
- Try a tiny drizzle of good olive oil on top if you want richness without much effort.
- A sprinkle of sea salt finishing salt right before eating adds that professional touch and makes the texture more interesting.
- Eat this within a few minutes of assembly or the toast will start to soften from the moisture of the avocado.
Save This is the kind of recipe that feels more like a way of thinking about breakfast than a strict formula. Make it when you need something nourishing, and let your mood and what's in your kitchen guide the rest.
Recipe Questions
- → How can I make the eggs easier to peel?
Cool the hard-boiled eggs immediately in cold running water after cooking. This helps separate the shell from the egg white, making peeling easier.
- → What herbs pair well with avocado and eggs?
Chives and parsley add fresh, mild flavors, but you can also try dill or cilantro for varied tastes.
- → Can I add spice to this dish?
Yes, sprinkle chili flakes or a dash of hot sauce on top to add heat and extra flavor.
- → Is it possible to make this gluten-free?
Simply use gluten-free bread to accommodate gluten sensitivities without changing the core flavors.
- → How do I achieve the best texture in the avocado egg mixture?
Mash the avocado and eggs gently to retain some chunkiness, ensuring a creamy yet textured spread.