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Best Avocado & Eggs On Toast

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

This breakfast will easily beat any cafe brunch. You can make labneh ahead of time and use it to amplify other meals. Make sure you sprinkle the pistachio dukkah on for extra decadence.

Best Avocado & Eggs On Toast Recipe

 4 Eggs
 1 tbsp White Vinegar
 4 slices Rye bread
 2 tsp Avocado Oil & Lime
 Salt to taste
 1 Avocado scooped and sliced
 2 sprigs thyme
 700 g Authentic Greek Yoghurt
 Pinch salt
 2 tsp lemon juice
 Serve with Homemade dukkah

For the Labneh: Line a sieve with muslin cloth and place over a bowl. Mix yoghurt with salt and lemon juice. Pour yoghurt mixture into the lined sieve and fold cloth over the top to cover completely. Refrigerate for 24 hours.


Discard whey liquid. Tip labneh (strained yoghurt) into a bowl. Set aside.


For the soft boiled eggs: Fill saucepan with water then add eggs and vinegar. Bring to the boil over medium heat then boil for 3 minutes. Remove eggs with a slotted spoon and place in a bowl of iced water. Peel the shells once the eggs are cool enough to handle.


Toast rye bread to your liking. Once toasted drizzle with oil and sprinkle with salt. Slather toasted bread with labneh, then add thyme, avocado slices, and boiled eggs. Sprinkle with pistachio dukkah and dig in. Delicious!

Nutrition Facts

Servings 0

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