Description

This avocado toast with egg salad is a real treat! The creamy avocado, crispy bacon, and spicy egg salad harmonize perfectly. I like to make this recipe when I need something quick and still want something hearty on the table. The toast is ideal for a leisurely weekend breakfast or as a filling brunch. If you like it a little lighter, you can also leave out the bacon. An absolute favorite recipe that is always well received by friends and family!

Ingredients (8 ingredients)

8 slice Bacon

6 piece Eggs (size M)

2 piece Avocados

2 tbsp Lemon juice

to taste Salt

to taste Pepper

8 slice Toast

2 tbsp Honey-Mustard

Preparation (4 steps)

Cook eggs

Thermomix® Setting

9 min/212°F/Speed 1 100

Add 500 ml water to the mixing bowl and place the eggs in the simmering basket. Cook for 9 min./100°C/speed 1.

540

Prepare avocado cream

Thermomix® Setting

15 sec/Speed 5

Halve the avocados, remove the pit and put the pulp into the mixing bowl. Add 2 tbsp lemon juice, salt and pepper. Puree for 15 sec./speed 5.

Prepare egg salad

Peel and roughly chop the cooked eggs. Place the chopped eggs in a bowl and season with 2 tbsp honey mustard, salt and pepper. Mix well.

Top toast

Spread 4 slices of toast with the avocado puree. Fry bacon in a pan without fat until crispy. First spread the bacon and then the mustard-egg mixture on top. Finish with the remaining toast slices.

Finished cooking? Great! 🎉

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About this recipe

This avocado toast with egg salad is more than just a quick breakfast for me. It is a reminder of relaxed Sunday mornings when I stand in the kitchen with my family and we prepare something delicious together. The idea came from the desire to combine two of my favorite ingredients - avocado and egg salad - in a new, exciting way. And the crispy bacon? It's simply the icing on the cake that gives the whole thing a savory note. The ingredients play a crucial role. The avocado, preferably a variety like Hass, provides an incredibly creamy texture and a mild, slightly nutty flavor. The lemon juice not only prevents the avocado from turning brown, but also brings a pleasant acidity into play that goes perfectly with the fattiness of the fruit. The eggs, of course fresh and of good quality, form the basis for the egg salad. The honey mustard gives the salad a sweet and spicy note that sets it apart from a classic egg salad. And the bacon? It provides the crunch and salty taste that really rounds off the dish. When preparing in the Thermomix®, it is important not to cook the eggs for too long so that the egg yolk does not turn greenish. 9 minutes is ideal for soft-boiled eggs. If you prefer them hard-boiled, you can extend the cooking time by 1-2 minutes. When pureeing the avocado, it is important not to mix for too long, as it can become bitter. 15 seconds on speed 5 is usually sufficient. Make sure the bacon is really crispy before you put it on the toast. You can also prepare it in the Thermomix® by cutting it into pieces and frying it on Varoma level for a few minutes. For a vegetarian version, you can simply omit the bacon or replace it with smoked tofu. For a vegan version, you can use tofu scramble instead of eggs and replace the honey mustard with a vegan alternative. You can also experiment with different spices. A little chili powder or smoked paprika powder in the egg salad gives the dish an interesting spiciness. Fresh herbs such as chives or parsley also go perfectly with it. Serve the avocado toast with egg salad warm, preferably right after it has been prepared. It is ideal as breakfast, brunch or lunch. A fresh salad or a light soup goes well with it. You can also cut the toast into smaller pieces and serve as finger food. The egg salad can be prepared well in advance and stored in the refrigerator. However, you should only prepare the avocado cream shortly before serving, as it will otherwise turn brown. You can also toast the toast slices beforehand and then top them just before serving. This way they stay nice and crispy.