Smashed Egg & Avocado Toast with Chilli Crunch
★★★★★ Rating

Smashed Egg & Avocado Toast with Chilli Crunch

Upgrade your breakfast with this High-Protein Smashed Egg & Avocado Toast. Creamy cottage cheese meets rich avocado, topped with Woolf’s Kitchen Avocado Oil Chilli Crunch.
Dominique Woolf Dominique Woolf
FEEDS:
1
TAKES:
10

INGREDIENTS

  • 2 large eggs, hard-boiled (or soft-boiled) and peeled
  • ½ ripe avocado
  • 2 tbsp cottage cheese
  • 1 tbsp red onion or shallot, very finely diced
  • 1 thick slice sourdough or artisan bread, toasted
  • 1–2 tbsp Woolf’s Kitchen Avocado Oil Chilli Crunch
  • Salt & black pepper, to taste

SHOP THE RECIPE

CHILLI CRUNCH WITH AVOCADO OIL
CHILLI CRUNCH WITH AVOCADO OIL
£6.49

DIRECTIONS

The Mash:

In a medium bowl, add the boiled eggs, avocado, cottage cheese, and finely diced red onion.

Smash & Season:

Use a fork to smash everything together until well combined but still slightly textured. Season with a pinch of salt, freshly cracked black pepper.

The Base:

Toast your slice of sourdough bread until golden and crisp.

Assemble:

Pile the creamy egg and avocado mixture generously onto the warm toast, spreading it all the way to the edges.

The Finish:

Drizzle a liberal spoonful (or two!) of Woolf’s Kitchen Avocado Oil Chilli Crunch over the top, making sure to scoop up those crispy chilli bits and rich red avocado oil. Serve immediately!

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