This wholesome high-protein breakfast plate brings together fresh, nourishing ingredients to help you start your day feeling energized and satisfied. The creamy avocado toast pairs perfectly with tender turkey slices, while the seasoned boiled eggs add richness and balance. A handful of olives and juicy cherry tomatoes offer bright pops of flavor. The plate finishes with a refreshing chickpea salad that ties everything together. Simple, nutritious, and delicious—this meal is ideal for busy mornings or balanced weekend brunches.
Ingredients
For the Avocado Turkey Toast
- 1 slice whole-grain or sourdough bread
- ½ ripe avocado, mashed
- 3–4 slices turkey breast
For the Eggs
- 2 hard-boiled eggs, halved
- Salt to taste
- Black pepper to taste
For the Sides
- 6–8 green olives
- 6–8 cherry tomatoes, sliced
For the Chickpea Salad
- ½ cup cooked chickpeas
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- Salt and black pepper to taste
Instructions
- Toast the slice of bread until crisp and golden.
- Spread mashed avocado evenly over the toast.
- Layer turkey slices on top and set aside.
- Arrange halved boiled eggs on the plate and season with salt and pepper.
- Add olives and sliced cherry tomatoes to the plate.
- In a small bowl, toss chickpeas with olive oil, lemon juice, parsley, salt, and pepper.
- Serve the chickpea salad last to complete the balanced plate.
Chef’s Tips
- Use older eggs for easier peeling after boiling.
- Mash avocado with a squeeze of lemon to prevent browning and add freshness.
- Warm the chickpeas slightly before mixing the salad for deeper flavor.
- Add chili flakes if you like a spicy kick.
- Use high-quality bread to make the toast the hero of the plate.
