Chopped Boiled Egg with Avocado on Toast

This is the breakfast of champions! Rich in an abundance of nutrients from the eggs, along with healthy fats from the avocado and fibre from the bread.


Serves 2
adults
351
Kcals
per serving

10 Mins
prep

1 Mins
cooking

Recipe
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Ingredients

2 medium free-range eggs (110g)
1 medium avocado, peeled, stoned and cut into chunks  (150g)
2 tsp olive oil
1/2 small onion, finely diced  (40g)
chives chopped  (5g)
2 tsp lemon juice
2 medium slices wholemeal or granary bread  (80g)

Method

  1. Place the eggs in a medium-sized saucepan filled with cold water. Bring the water to the boil and then simmer for 1 minute. Take the pan off the heat and leave for 6 minutes.
  2. Drain the water from the saucepan and run the eggs under cold water whilst peeling them. Once peeled, chop the eggs into cubes.
  3. Place the avocado in a medium-sized bowl with the eggs, olive oil, onion, chives and lemon juice.
  4. Toast the bread and serve with the avocado mixture.
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Nutritional information per serving

351kCal, 1453kJ
12.7g
24.6g
5.4g
20.2g
3g
6.6g
223mg

© The Vegetarian Society