Save to Pinterest There's something about the smell of toast popping up from the toaster that makes mornings feel intentional. I discovered this smash one Tuesday when I had a ripe avocado, some leftover hard-boiled eggs from meal prep, and absolutely no appetite for cereal. I mashed them together with whatever herbs were sitting in a glass on the counter, squeezed some lemon over it, and suddenly breakfast didn't feel like an afterthought anymore.
I made this for a friend who was convinced she didn't like breakfast and needed convincing that eating something in the morning wasn't a chore. She took one bite and went quiet for a second, then asked if I could write down what I'd done. That's when I knew it wasn't just good, it was the kind of simple that makes people feel cared for.
Ingredients
- 2 large eggs: Hard-boiled eggs give you protein and a satisfying texture, but don't skip the ice bath or they'll have that grayish ring that nobody enjoys.
- 1 ripe avocado: This is non-negotiable—the fruit should yield slightly to pressure but not be mushy, or you're working with guacamole instead of something fresh.
- 1 tablespoon fresh lemon juice: It brightens everything and prevents the avocado from browning too quickly if you're not eating it right away.
- 1 tablespoon chopped fresh chives: These add a mild onion note without the bite, but fresh parsley works just as well if that's what you have.
- 1 tablespoon chopped fresh parsley: Herbaceous and gentle, it fills out the flavor without overwhelming the creamy center.
- 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper: Season to taste because you know your salt better than anyone else does.
- 2 slices whole-grain bread, toasted: The bread is your foundation, so toast it until it's crisp enough to hold the weight of the smash without getting soggy immediately.
Instructions
- Boil the eggs:
- Place your eggs in a saucepan, cover them with cold water, and bring it to a rolling boil. Once the water bubbles, drop the heat and let them sit gently for ten minutes. You'll know they're done when you tap them and hear that hollow sound.
- Cool them down:
- Run them under cold water immediately or set them in an ice bath if you have time. This stops them from cooking further and makes them way easier to peel.
- Peel and chop:
- Crack the shell all over and roll it gently under your palm. The peel comes away easier than you'd think, and then just rough-chop the eggs into chunky pieces.
- Mash the avocado:
- Scoop the flesh into a bowl and use a fork to mash it into soft, creamy pieces with a little texture still visible. Don't go for complete smoothness or you lose the avocado's personality.
- Bring it together:
- Fold in the eggs, lemon juice, herbs, salt, and pepper until everything is gently combined. The goal is pockets of egg and creaminess, not a uniform paste.
- Toast and serve:
- Make your toast crispy, spread the mixture generously, and eat it while everything is still warm. If you like heat, this is where chili flakes or hot sauce change the whole vibe.
Save to Pinterest This dish became the thing I made when someone needed real food fast or when I wanted to prove that breakfast could be elegant without trying too hard. It's nourishment that doesn't announce itself as healthy, which somehow makes people enjoy it more.
Why This Combination Works
Avocados and eggs have been a kitchen partnership forever because they understand each other. The avocado brings fat and creaminess that makes the egg texture feel luxurious instead of rubbery, and the egg brings structure and protein that grounds the whole thing. Lemon cuts through richness without making it sour, and the herbs add brightness that keeps it from feeling heavy. It's a combination that teaches you something about balance if you pay attention.
Bread Matters More Than You Think
The bread isn't just a vehicle here, it's essential to the experience. A soft white bread will collapse under the weight and the warmth, turning into mush that undermines everything good about the smash. Whole grain or sourdough gives you structure and a toasted surface that won't surrender immediately to moisture. The crispy-warm contrast between bread and creamy filling is the whole point, so don't skip the toasting step or use bread that's been sitting around for a week.
Make It Your Own
Once you've made this the basic way a few times, you'll start noticing all the directions it can go. The same technique works whether you're using dill instead of parsley, adding sliced tomatoes, or crumbling feta over the top. Some mornings I add a sprinkle of smoked paprika and it becomes something else entirely. The foundation is forgiving enough to adapt, which is exactly what makes it worth making again.
- Fresh chili flakes or a dash of hot sauce transforms this from breakfast comfort into something with an edge.
- Sliced tomato or crumbled feta adds substance and changes the whole character of the dish.
- Swap cilantro or dill in for the parsley and suddenly you're tasting something completely different with the exact same ingredients.
Save to Pinterest This is the kind of recipe that reminds you that the best meals don't have to be complicated. Eat it while it's warm and actually taste each component instead of rushing through it.
Recipe FAQs
- → How do I achieve the perfect egg texture?
Boil eggs for 10 minutes, then cool in cold water to get firm, easy-to-chop yolks.
- → Can I use other herbs besides chives and parsley?
Yes, dill or cilantro are excellent alternatives for varying the flavor profile.
- → What bread works best for this dish?
Whole-grain bread toasted to your preference adds a nutty flavor and sturdy base.
- → How can I add more spice or zest?
Sprinkle chili flakes, add hot sauce, or smoked paprika to bring extra heat and depth.
- → Is this suitable for gluten-free diets?
Use gluten-free bread to accommodate gluten-free needs while keeping the overall taste.