Meatless Monday’s: Avocado Tapenade & Egg Toast

What do you get when you combine the creamy richness of avocado, the savory goodness of tapenade, and a perfectly boiled egg on top of crispy toast? Pure bliss in every bite. This Avocado & Egg Toast with Tapenade is not only a feast for the eyes with its vibrant colors, but it’s also an explosion of flavors that will transport you straight to a sun-soaked Mediterranean cafe.

This dish is the perfect easy breakfast or lunch, offering the best of both worlds: wholesome nutrition and mouthwatering taste. The tapenade, with its bold, briny flavors, elevates the creamy avocado and eggs to another level. Top it all off with some fresh coriander and microgreens for a beautiful pop of color and a boost of freshness. Whether you're looking to impress at brunch or just want a comforting meal to start your day, this toast is sure to hit the spot!

What You Need

Ingredients:
2 eggs, boiled
1 ripe avocado
2 slices of your favorite bread
2 tbsp. tapenade
Coriander leaves, to serve
Microgreens, to serve (optional)

Directions

Boil the eggs for 7 minutes to achieve a soft, creamy center. Toast the bread to your desired crispiness.
Remove the stone and flesh from the avocado, slicing it into perfect pieces. Cut the boiled eggs into quarters.
Spread the tapenade over the toasted bread, then layer on the avocado slices and egg quarters. Season with a pinch of salt and pepper to taste.
Finish with a sprinkle of coriander leaves and microgreens (optional) for an extra burst of freshness.
Makes 2 servings.

Calories per serving: 386
Fats per serving: 26 grams
Protein per serving: 12 grams
Carbohydrates per serving: 25 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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