Mother's Day Menu: Avocado, Tomato and Egg Toast

Israelis are giggling at the sudden buzz surrounding a food that many grew up eating for dinner every night

Send in e-mailSend in e-mail
Send in e-mailSend in e-mail
Pink champagne and avocado brunch.
Pink champagne and avocado brunch. Credit: Vered Guttman

Avocado, tomato and egg toast

Serves 4


2 ripe avocados
1 tablespoon lemon juice
Kosher salt
2 firm tomatoes
4 whole grain bread slices, toasted
3 hard boiled eggs, cold
Crushed red pepper (optional) 


Cut avocado in half, remove pit and spoon flesh into a small bowl. Add lemon juice and salt and mash with a fork.

Slice tomatoes into very thin rounds. 

Divide avocado between 4 slices of bread and spread evenly. Arrange tomato slices on top.

Finely grate the cold eggs directly over toast to create a nice pile. Sprinkle with a little crushed red pepper, if using. Serve immediately.

Click the alert icon to follow topics: