Ingredients
Scale
- 2 large eggs
- 1 ripe avocado (about 1/2 cup mashed)
- 2 slices of whole grain or sourdough bread
- 1/4 cup finely chopped red onion
- 1 tablespoon olive oil (for toasting and onions)
- 1 teaspoon lemon juice (to brighten the avocado)
- Salt and freshly ground black pepper to taste
- Optional: 1 teaspoon crushed red pepper flakes for a little heat
- Optional: handful of fresh cilantro or parsley for garnish
- Butter or margarine for spreading on bread (optional)
Substitution tips: If you don’t have red onion, try shallots or green onions for a milder crunch. For a dairy-free option, skip the butter or use a plant-based spread. And if you’re not a fan of whole grain bread, any sturdy bread that toasts well will do!
Instructions
- Start by boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce to a simmer for 8 minutes for firm yolks. Once done, transfer them to an ice bath to cool, making peeling easier. Mama Lou always said, “Cold water is the secret to perfect eggs.”
- While the eggs are cooking, heat olive oil in a small skillet over medium heat. Add the finely chopped red onion and sauté for 3-4 minutes until softened but still slightly crisp. This adds a delicate crunch and sweetness that reminds me of those Saturday mornings with Ouma, when we’d sneak tastes before breakfast was ready.
- Toast your bread slices until golden and crispy. If you like, spread a thin layer of butter on the warm toast, just as Mama Lou did—it adds a rich base that complements the creamy avocado.
- Peel the cooled eggs and roughly chop or slice them. In a small bowl, mash the avocado with lemon juice, salt, pepper, and, if you like, crushed red pepper flakes for a gentle kick. The lemon juice keeps the avocado vibrant and fresh, a trick I learned watching Mama Lou prepare guacamole on warm afternoons.
- Spread a generous layer of mashed avocado onto each slice of toast. Layer the chopped eggs on top, then sprinkle the sautéed onions evenly over the eggs.
- Garnish with fresh herbs if you have them on hand, for a burst of color and brightness.
- Close the sandwich, press gently, and enjoy immediately for the best crunch and creaminess combination.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
