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
Pink champagne and avocado brunch. Credit: Vered Guttman
Avocado, tomato and egg toast
- Mother's Day menu: Celebrate with avocado toast, America's trendiest brunch
- Mother's Day menu: Micro greens and pea salad with green goddess dressing
- Mother's Day menu: Pink champagne, berries and whipped cream
Serves 4
Ingredients
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)
Directions
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.