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Breakfast sourdough toast with avocado and pico de gallo mixed in and placed on the bread with a hard boiled egg on top of that on top of a brown wood cutting board.

Sourdough Bread Breakfast Recipe With Egg and Avocado

A delicious open faced breakfast sandwich and with sourdough bread, avocado, eggs, and pico de gallo!
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Prep Time: 15 minutes
Additional Time: 7 minutes
Total Time: 7 minutes
Servings: 4 open faced sandwiches
Author: Stephanie

Ingredients

  • 4 small slices of sourdough bread
  • 1 avocado
  • ¼ 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 ¼ 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!