Save There's something about the first warm day of spring that makes you crave something green and alive on your plate. I was standing in my kitchen, sunlight streaming through the window, when I realized I had exactly three things that mattered: a perfectly ripe avocado, two eggs left in the carton, and a sudden hunger that felt too urgent for anything complicated. That's when this smash came together—not from a plan, but from necessity and whatever was within arm's reach. It's become my go-to when I want something that feels indulgent but isn't, nourishing but doesn't taste like it's trying to be.
I made this for a friend who showed up at my door after a rough morning, and watching her take the first bite and actually smile again reminded me that sometimes the simplest food does the most important work. She asked for the recipe before she'd even finished eating, which told me everything I needed to know.
Ingredients
- 2 large eggs: The backbone of this whole thing—they need to be hard-boiled to the point where the yolk is creamy but fully set, which takes exactly 10 minutes of simmering.
- 1 ripe avocado: This is where judgment matters; you want it soft enough to mash but not brown or mushy, which means buying it a day or two before you plan to make this.
- 1 tablespoon fresh lemon juice: This does two things at once—it brightens everything and keeps the avocado from turning gray, which is both a visual thing and a taste thing.
- 1 tablespoon chopped fresh chives: Optional, but they add a whisper of onion flavor that makes people ask what you did differently.
- 1 tablespoon chopped fresh parsley: Also optional, but it gives you a little herbaceous lift that feels fresher than salt alone.
- 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper: Season as you go, not all at the end—it tastes better that way.
- 2 slices whole-grain bread, toasted: Use something sturdy enough to hold the weight without collapsing, and toast it while you're finishing the smash so it's still warm.
- Extra chives or chili flakes for garnish: A small handful of either one transforms this from breakfast into something that looks intentional.
Instructions
- Boil the eggs:
- Place eggs in cold water, bring to a boil, then let them simmer gently for exactly 10 minutes. The cold water at the start prevents cracking, and the timing is what gets you that creamy yolk without any gray ring.
- Cool and peel:
- Transfer them to cold running water immediately—this stops the cooking and makes the shells come away cleanly. Chop them roughly; you want some texture, not a paste.
- Mash the avocado:
- Scoop it into a bowl and use a fork to break it down, but don't pulverize it. You're looking for something between chunky and smooth.
- Combine everything:
- Add the chopped eggs, lemon juice, herbs, salt, and pepper to the avocado. Mash gently one more time so everything is just barely holding together.
- Toast and serve:
- Spread your mixture generously over warm toast, finish with a pinch of chives or chili flakes, and eat it while the toast is still giving you heat.
Save My sister made this for her kids one weekend when they were staying over, and suddenly they were asking for it for breakfast instead of cereal. That's when I knew it wasn't just something I loved—it was something that actually nourishes people in a way they feel.
Why the Lemon Matters More Than You Think
The first time I made this without lemon, it tasted fine but felt flat somehow, like something was missing even though I couldn't name it. A squeeze of citrus doesn't just prevent browning; it cuts through the richness of the avocado and egg in a way that makes each bite feel brighter. It's the difference between something that tastes good and something you actually want to eat again tomorrow.
Texture Is Everything
The magic of this recipe lives in the contrast—soft, creamy avocado and egg against the crunch of toasted bread and a scatter of fresh herbs. If everything becomes the same texture, something essential gets lost, which is why you never want to over-mash or use bread that's gone soft. The moment you bite into it, all those different sensations happening at once is what makes you remember you made a good choice for breakfast.
Ways to Make It Your Own
Once you've made this a few times and it feels natural, it's almost impossible not to start playing with it. A pinch of smoked paprika adds depth, hot sauce adds heat, a scatter of crumbled feta or sliced tomato makes it feel like lunch instead of breakfast. The foundation is strong enough to handle additions without falling apart, which is the mark of a recipe worth keeping around.
- Dill or cilantro work just as well as parsley if that's what you have or what you're craving.
- A crumble of feta or a few slices of tomato add substance without making it feel heavier.
- Make extra smash and keep it in the fridge for the next morning, but add lemon juice right before serving to keep it fresh.
Save This recipe has taught me that breakfast doesn't have to be complicated to matter. It's one of those dishes that reminds you that taking 22 minutes to feed yourself well is never wasted time.
Recipe FAQs
- → How do I achieve the perfect avocado texture?
Mash the avocado with a fork until creamy but still slightly chunky to retain texture and freshness.
- → What’s the best way to hard-boil eggs for this dish?
Simmer eggs in boiling water for 10 minutes, then cool immediately under cold water to stop cooking and make peeling easier.
- → Can I use fresh herbs other than chives and parsley?
Yes, dill or cilantro are excellent alternatives to vary the flavor profile while keeping freshness.
- → How can I add more flavor to this avocado and egg blend?
Try adding a dash of hot sauce, smoked paprika, or garnishing with chili flakes for a subtle kick.
- → Is whole-grain bread essential for this dish?
While whole-grain bread adds texture and nutrients, you can use gluten-free or other preferred bread varieties as well.
- → What are some simple serving suggestions?
Top with sliced tomatoes, crumbled feta, or extra fresh herbs to enhance both visual appeal and flavor.