American · Breakfast
Egg Avocado Smash Tub
Creamy mashed egg and avocado spread with fresh lemon and chive, batch-prepped for an American smash tub scooped onto sourdough toast.
$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
330Calories
18gProtein
18gFat
25gCarbs
3gSugar
6gFiber
485mgSodium
280mgChol
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Instructions
1
Prep
Dice 0.5 medium ripe avocado. Finely slice 1 tbsp fresh chives and chop 1 tbsp flat-leaf parsley. Measure lemon juice, zest, Dijon mustard, salt, pepper, and olive oil. Have 3 large eggs and 3 egg whites ready.
2
Boil
Place whole eggs and egg whites in a small saucepan, cover with cold water by 2cm. Bring to a hard simmer over medium-high heat, then reduce to low and cook 9 minutes until whites are set and yolks are just cooked through.
3
Finish
Drain eggs and transfer to ice water for 5 minutes. Peel and roughly chop whole eggs yolks and all; chop egg whites fine. In a medium bowl, mash diced avocado with lemon juice, zest, mustard, salt, pepper, and olive oil until roughly textured but chunky. Fold in chopped eggs, chives, and parsley gently to keep texture.
4
Plate
Toast 1 slice wholemeal sourdough per serving or warm 1 wholemeal wrap. Scoop roughly 125g of smash onto each toast, finish with cracked black pepper at the table. Refrigerate remaining smash in an airtight tub up to 3 days.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 large whole eggs
- 3 large egg whites
- 0.5 medium ripe avocado
- 1 tbsp fresh chives
- 1 tbsp fresh flat-leaf parsley
- 1 tbsp fresh lemon juice
- 0.25 tsp fresh lemon zest
- 0.25 tsp Dijon mustard
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1.5 tsp extra-virgin olive oil
- 2 slices wholemeal sourdough