I am sure that you have seen the super trendy Avocado Toast all over social media these days. I don’t think there is a recipe needed at all, yet I am writing a post on this Avocado Toast with Shredded Egg Salad. The point is that this type of toast topped with whatever spread you chose, is such an easy way to eat breakfast, and if this post would just serve to encourage you to eat breakfast, then it has a good purpose.
I am thankful that avocados have become so trendy. Hopefully that means I can always find avocados. I was lucky enough to grow up with an avocado tree in the backyard, and when the tree didn’t have any fruits we would still buy it at the market. Avocados in Venezuela are 3 to 5 times bigger than the haas avocados we find at the stores here in Wisconsin. The whole avocado toast reminds me of when we grabbed freshly baked baguettes at the bakery, then got home and open them up, spread butter and layer slices of avocado from our tree. There was no need to smash them, once you closed the baguette and squeeze hard enough to bite, the warm doughy inside of the bread would almost melt that avocado. It was amazingly delicious!!!
This toast is not as rich and buttery as my memories of pan con aguacate, but it does the trick. Eggs are part of my breakfast every time I can include them. As you can see that I have eggs in my recipes here or here or here. I recently saw chef Vivian shredding eggs on the show A Chef’s life, and I thought I have to do that. By the way, I can’t wait for her book to come out! You can make this egg salad the night before, then before you go to work, all you have to do is toast your bread, mash some avocado, spread and eat.
4 slices of whole wheat bread
1 ripe Haas avocado
2 hard boiled eggs
1 sandwich pickle, finely chopped (or 1 Tablespoon pickle relish)
1 teaspoon yellow mustard
salt & pepper to taste
Optional: smokes paprika to garnish
Toast the bread to your preference (I like mine crunchy). Cut open the avocado, remove the seed, spoon the flesh into a bowl, add a pinch of salt, smash with a fork.
Using a cheese box grater, shred the eggs in a bowl, add the chopped pickle, yellow mustard, combine with a fork. Season with salt and pepper.
Spread the avocado on the toasted bread. Top with a small mound of egg salad, sprinkle with paprika if using, enjoy!
The egg salad can be prepared ahead, keep refrigerated over night.