There’s something effortlessly elegant about an avocado toast breakfast. It’s simple, wholesome, and visually delightful — the kind of meal that feels indulgent yet clean. This Avocado Toast Breakfast Plate brings together creamy avocado on crisp toast, protein-rich boiled eggs, peppery arugula, and juicy cherry tomatoes for a balanced dish that satisfies both the palate and the eyes. Perfect for mornings when you want something nourishing but quick, it’s the ultimate café-style breakfast you can easily make at home.
Ingredients
- 1 slice of whole-grain or sourdough bread
- ½ ripe avocado, sliced thinly
- 2 medium eggs
- 1 cup fresh arugula
- 6–8 cherry tomatoes
- 2 tbsp cream cheese or thick Greek yogurt
- ½ tsp olive oil
- ½ tsp sesame seeds (optional)
- A pinch of sea salt
- Freshly cracked black pepper, to taste
- A pinch of dried herbs or matcha salt (optional for garnish)
Preparation Steps
1. Prepare the Eggs:
Begin by placing two eggs in a small saucepan filled with boiling water. Let them cook for about seven minutes for a medium-set yolk — firm but still slightly creamy in the center. Once done, transfer the eggs to a bowl of cold water. This halts the cooking process and makes peeling easier. When cool, carefully peel and slice the eggs in half. Sprinkle lightly with sea salt, black pepper, and sesame seeds for flavor and a professional finish.
2. Toast and Spread:
While the eggs cook, toast your slice of whole-grain or sourdough bread until it’s golden brown and crisp around the edges. Spread a smooth layer of cream cheese or Greek yogurt across the toast — this acts as a creamy base that complements the richness of the avocado.
3. Layer the Avocado:
Cut your ripe avocado in half, remove the pit, and slice it thinly. Fan the slices neatly over the toast for an elegant presentation. Sprinkle a pinch of salt, black pepper, and dried herbs on top. If you want to elevate the flavor, dust the avocado with matcha salt or chili flakes for a pop of color and zest.
4. Assemble the Plate:
Place the avocado toast on one side of the plate. Add the sliced eggs beside it, then arrange a generous handful of arugula and the cherry tomatoes next to them. Drizzle a few drops of olive oil over the greens and tomatoes for a fresh, glossy finish. This combination of textures — creamy, crisp, and juicy — makes every bite refreshing.
5. Serve and Enjoy:
Serve the dish immediately while the toast is still crisp. Pair it with a glass of chilled orange juice, green tea, or a latte for a café-quality breakfast at home.
Chef’s Tips
1. Perfect Your Eggs:
For softer yolks, reduce boiling time to six minutes; for fully firm yolks, go for nine. Always cool eggs immediately in ice water to prevent overcooking.
2. Keep Avocado Fresh:
If not serving right away, brush the avocado slices with lemon or lime juice to prevent browning and add a touch of brightness to the flavor.
3. Add Texture and Flavor:
Top the toast with roasted seeds, microgreens, or a drizzle of balsamic glaze for a gourmet touch that elevates both taste and presentation.