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 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