There’s something about a really good toast topping that makes me feel like I’ve actually put effort into breakfast, even on the mornings when I definitely haven’t. This one came about on a lazy Sunday when I had half a jar of tapenade in the fridge and a very ripe avocado that needed using up. The salty, briny tapenade against the creamy avocado and soft-boiled egg is one of those combinations that just works, and it’s become one of my go-to lunches when I want something that feels a bit special but takes ten minutes, start to finish. If you’re as obsessed with avocado toast as I am, this one sits alongside my goats cheese and avocado toast and my avocado, feta and pomegranate toast as a regular in our house.
Why You’ll Love This Recipe
- Ready in 10 minutes — no cooking beyond boiling the eggs and popping the bread in the toaster
- Packed with healthy fats and protein — avocado and eggs make this a genuinely filling breakfast or lunch, not just a pretty plate
- Big on flavour, short on ingredients — the tapenade does a lot of the work here
- Naturally dairy-free and vegetarian — easy to adapt for most diets
- Ready in the time it takes to boil an egg — quite literally
Ingredients
Serves 2
Eggs — boiled until just set, for a soft, jammy centre
Ripe avocado — the riper the better, for that creamy texture
Bread slices — your favourite loaf, whatever you’ve got on hand
Tapenade — a good-quality black or green olive tapenade works beautifully
Coriander leaves — for freshness and a pop of colour
Microgreens — optional, but they add a lovely finishing touch
What You Need to Do
- Boil the eggs for 7 minutes for a soft, slightly jammy yolk. While they’re cooking, pop the bread in the toaster.
- Once the eggs are done, run them under cold water and peel. Remove the stone and flesh from the avocado and slice. Cut the eggs into quarters.
- Spread the tapenade generously over the toast, then top with the avocado slices and egg quarters. Season with salt and pepper, then finish with coriander leaves and microgreens, if using.
Tips & Variations
No tapenade on hand? A drizzle of good olive oil and a few chopped olives will get you most of the way there.
Make it heartier by adding a sprinkle of chilli flakes or a few cherry tomatoes on the side.
Swap the herb — basil or dill both work nicely if coriander isn’t your thing.
Bread matters here — a good sourdough gives the best contrast in texture against the creamy toppings.
Looking for more ways to use up a ripe avocado? My green sushi salad with crispy tofu is another favourite way I use it. Want more quick breakfast ideas? Check out my round-up of healthy breakfast toast recipes for more inspiration.
Frequently Asked Questions
Can I make this ahead of time? The eggs can be boiled and stored in the fridge for up to 2 days, which makes assembly even quicker. The avocado and toast are best done fresh.
Is this recipe vegan? Not as written, since it includes eggs, but it’s delicious without them too — just add a few extra slices of avocado in their place.
What can I use instead of tapenade? A simple olive tapenade substitute is chopped olives mixed with a little olive oil and lemon juice, or even a swipe of pesto for a different flavour direction.
Ingredients
- 2 eggs boiled
- 1 ripe avocado
- 2 slices favourite bread
- 2 tbsp. tapenade
- coriander leaves to serve
- microgreens to serve (optional)
Instructions
- Boil the eggs for 7 minutes. Toast the bread.
- Remove the stone and flesh of the avocado and cut it into slices. Cut the eggs into quarters.
- Spread the tapenade over the bread and top with the avocado and egg. Season with salt and pepper. Top with coriander and microgreens (optional).
Notes
- Use ripe avocados: A ripe avocado should yield slightly when gently squeezed for the creamiest texture.
- Adjust the eggs: Boil for 6 minutes if you prefer a jammy yolk, or 9–10 minutes for a fully set centre.
- Choose your tapenade: Black olive tapenade gives a rich, savoury flavour, while green olive tapenade is slightly brighter and tangier.
- Bread matters: Sourdough, seeded or wholemeal bread all work well and add extra texture.
- Serving suggestion: Finish with a squeeze of fresh lemon juice or a pinch of chilli flakes for an extra burst of flavour.
Nutrition
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