Avocado Egg Toast With Radish & Microgreens

Feb 2

Toast. Breakfast, lunch, dinner - yes, you choose.

Ingredients

eggs (hard-boiled): 8 large

avocados: 2

radish bulbs: 2-3

For Dressing

mayo: 1/3 cup

celery salt: 1 tsp.

dijon mustard: 1 tsp.

lemon juice: 1 tbsp

For Toast

bread: 6-8 slices

butter: 2 tbsp.

microgreens: 1 cup

Instructions

Peel and chop the eggs. Peel and chop the avocado into a small dice. Chop the radish into a fine dice. Place all in a bowl.
Combine the dressing ingredients and stir to mix. Add to the egg mixture. Refrigerate until ready to use.
Toast the sliced bread and spread with a bit of butter
Top with the egg salad, and microgreens, (cooked / crumbled bacon, as an option)

Recipe was originally posted on CA-GROWN

Kelsey Hall