Creamy Avocado and Egg Toast with Tahini Drizzle
This hearty open-faced toast features creamy smashed avocado and jammy eggs finished with a nutty tahini drizzle. It is a nutritious and satisfying meal perfect for a quick breakfast.
Ingredients
- Toast and Toppings
- 2 large eggs
- 2 slices sourdough or whole-grain bread
- 1 large ripe avocado
- 1 tablespoon fresh lime juice
- 1/4 teaspoon sea salt
- 8 cherry tomatoes halved
- 6 Kalamata olives pitted and sliced
- 1 tablespoon creamy tahini
- 1/2 teaspoon toasted sesame seeds
Instructions
- Place the eggs in a small pot of boiling water and cook for 7 minutes to achieve a jammy yolk, then transfer them to a bowl of cold water to stop the cooking.
- Peel the cooled eggs carefully and slice them into rounds.
- Toast your bread slices until they are golden brown and crisp.
- In a small bowl, combine the avocado flesh, lime juice, and salt, mashing with a fork until you reach your preferred consistency.
- Spread the avocado mixture generously over the toasted bread.
- Arrange the egg slices on top of the avocado and scatter the cherry tomatoes and olives over the eggs.
- Drizzle the tahini over each slice and finish with a sprinkle of toasted sesame seeds.