Sourdough Bread Breakfast Recipe with Egg and Avocado
Whether breakfast is your first meal of the day or lunch is, this Sourdough Bread Breakfast Toast Recipe with Egg and Avocado will have you filled up and satisfied for hours! With its balance of protein, carbs, and fat it is a great way for the whole family to add a healthy start their day. It makes such a beautiful presentation too. It just might be your next “go-to” for those special occasions!
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I am always making homemade sourdough bread, and to be quite honest, having leftover sourdough bread the next morning, is not exactly a thing here. But when it is, these open faced breakfast sandwiches are the first request!
I am always scouring the internet to find great breakfast recipes to try with fresh bread, and of course, what tends to always come up is some sort of a french toast recipe. Somehow, the simple ingredients found in this recipe of: avocado, egg, and salsa, always get overlooked.
What makes this avocado toast different?
This is not just your average avocado toast recipe, it’s definitely a step up! Not only will you be getting lactic acid bacteria from a good sourdough bread but you will also be getting more health benefits from my How To Make Easy Fermented Pico De Gallo, should you choose to include it. My little taste testers and I have found, that the salsa is what makes this such a delicious recipe! And add a cup of coffee to the side and some fresh berries and this becomes one of my breakfast favorites!
For the faint of heart that cannot tolerate the jalapeno, listen, I understand. Therefore, I am including the version without it on the recipe card. However, I will say that if it is the heat that you fear, then the avocado is the perfect way to cut it!
Type of Sourdough Bread to Use.
This easy breakfast recipe can be made with really any type of delicious sourdough toast. For this post, I used my Easy No-Knead Sourdough Bread Recipe for Beginner’s but this recipe also does very well with sandwich bread too! For best results, just make sure to toast your slices of bread first.
Easy Modifications for Eggs.
I made this recipe with hard boiled eggs. I just made sure to only boil them for 7 minutes so the eggs would have a soft center. You, of course, could boil them longer if you like a firmer egg. I have tried this with a fried egg on top, and a poached egg, and it was just as delicious! Of course you would need to use a fork and a knife instead of picking it up or you will have a mess on your hands! I have yet to put scrambled eggs on it, but it sounds like it would be a great option and a delicious breakfast!
What you will need:
A mixing bowl
A potato masher or a fork
A pan (to toast your bread)
Ingredients:
4 small slices of sourdough bread
1 avocado
1/4 cup pico de gallo from my How To Make Easy Fermented Pico De Gallo recipe.
2 hard-boiled eggs shelled
6 cherry tomatoes (if omitting salsa)
1 teaspoon butter for toasting the bread slices (Try my How To Make Easy Homemade Butter From Raw Milk!)
Instructions for the sourdough bread breakfast:
Heat a pan on medium heat with the butter. Place the bread slices on the melted butter. Toast the bread until it is golden brown. About 1 to 2 minutes. Remove from heat and place on a cutting board or a dish. Slice the avocado lengthwise and remove the seed. Scoop the avocado out and place it in a mixing bowl. Add 1/4 cup of the pico de gallo salsa and use a fork or potato masher to mash the avocado with it. Place half of the avocado spread (guacamole) on one toast and the other half on the other slice. Slice the hard boiled eggs thinly and place on top. Salt and pepper to taste and serve!
If omitting salsa in the sourdough bread breakfast:
Heat a pan on medium heat with the butter. Place the bread slices on the melted butter. Toast the bread until it is golden brown. About 1 to 2 minutes. Remove from heat and place on a cutting board or a dish. Thinly slice the avocado and place half on one slice of toast and the other on the other toast. Slice the hard boiled eggs thinly and place on top. Cut the cherry tomatoes in quarters and place on top of the eggs. Salt and Pepper to taste!
A wonderfully easy sourdough bread that would go with this is my Easy No-Knead Sourdough Bread Recipe for Beginner’s! You can top that with my How To Make Easy Homemade Butter From Raw Milk!
Sourdough Bread Breakfast Recipe With Egg and Avocado
Ingredients
- 4 small slices of sourdough bread
- 1 avocado
- 1/4 cup pico de gallo from my How To Make Easy Fermented Pico De Gallo recipe.
- 2 hard-boiled eggs shelled
- 6 cherry tomatoes if omitting salsa
- 1 teaspoon butter for toasting the bread slices Try my How To Make Easy Homemade Butter From Raw Milk!
Instructions
- Heat a pan on medium heat with the butter. Place the bread slices on the melted butter. Toast the bread until it is golden brown. About 1 to 2 minutes. Remove from heat and place on a cutting board or a dish. Slice the avocado lengthwise and remove the seed. Scoop the avocado out and place it in a mixing bowl. Add 1/4 cup of the pico de gallo salsa and use a fork or potato masher to mash the avocado with it. Place half of the avocado spread (guacamole) on one toast and the other half on the other slice. Slice the hard boiled eggs thinly and place on top. Salt and pepper to taste and serve!
If omitting salsa:
- Heat a pan on medium heat with the butter. Place the bread slices on the melted butter. Toast the bread until it is golden brown. About 1 to 2 minutes. Remove from heat and place on a cutting board or a dish. Thinly slice the avocado and place half on one slice of toast and the other on the other toast. Slice the hard boiled eggs thinly and place on top. Cut the cherry tomatoes in quarters and place on top of the eggs. Salt and Pepper to taste!
