Avocado and Egg Salad with Toast
A quick, satisfying salad with creamy avocado, jammy eggs, juicy tomatoes, and peppery arugula, served with crispy toast. Perfect for a light lunch or breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- 2 large eggs
- 1 medium avocado
- 1 cup cherry tomatoes
- 2 cups arugula
- 2 slices bread
- 2 tbsp olive oil
Instructions
- 1
Place the 2 eggs in a small pot, cover with water, bring to a boil, then cook for 7 minutes. Drain and run under cold water until cool enough to handle, then peel and halve.
- 2
While eggs cook, toast the 2 bread slices until golden and crisp. Drizzle with 1 tbsp of the olive oil and set aside.
- 3
In a bowl, toss the 2 cups arugula, 1 cup halved cherry tomatoes, and the remaining 1 tbsp olive oil. Season with salt and pepper.
- 4
Slice the 1 avocado and arrange on the salad with the halved eggs. Serve with the toast on the side.
- 5
Optional: sprinkle with red pepper flakes or a squeeze of lemon if you have them.
Tools you’ll need
- small pot
- toaster or skillet
- bowl
- knife
- cutting board
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