I know this is exactly what you need.
Another avocado toast recipe — specifically, another egg-and-avocado toast. It might seem like we have enough variations already, but this version deserves a spot in your rotation.
This particular toast stuck with me after trying a similar version at The Press Hotel during our trip to Maine last summer. It’s essentially the avocado-and-egg combo I make all the time, but a few small tweaks make it feel elevated and fun.
Speaking of Maine, I’m dying to go back. We visited in late August and it was perfect — I’d happily do the same timing again. This time I’d love to stay right on the beach, but the choices are endless: which beach, condo or house, and whether anything good remains available at the last minute. That’s my life — I tend to plan at the eleventh hour and hope for the best.
I want to go back partly so I can eat this toast again. It’s a bit much for an early breakfast for me, but it’s perfect for brunch, lunch, or even dinner — at least in my book. Eddie might disagree if I tried to pass it off as a full meal, but I’ll take it any time.
I’m calling this a legit recipe because, well, it’s worth sharing. The trick that makes it special: shaving a hard-boiled egg. That might sound odd at first, but shaving simply means running the egg over a cheese grater to create delicate, fluffy ribbons of cooked egg. It’s not something you’ll do on a rushed Monday morning, but for a relaxed weekend breakfast, brunch with friends, or any moment you want to make avocado toast feel extra, it’s perfect.
At The Press Hotel the toast came with a lemon emulsion. It was good, but I prefer just a light spritz of lemon instead of a full citrus emulsion — citrus tends to make avocado toast taste like guacamole, which isn’t the direction I want for this. So here, a squeeze of lemon is enough.
The finishing touches are crunchy radish slices, a generous sprinkle of chopped chives, and plenty of salt and pepper. A pinch of red pepper flakes adds a subtle warmth. It’s simple components assembled thoughtfully to add texture and brightness.
Yes, shaving eggs might feel trendy, but it’s an easy way to make a familiar dish feel modern and a little indulgent.
Shaved Egg Avocado Toast
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Ingredients
- 2 hard boiled eggs preferably cold — easier to grate
- 2 slices bread toasted
- 1 avocado
- 1/8 teaspoon red pepper flakes
- salt and pepper to taste
- 1 radish thinly sliced
- 1 tablespoon chopped chives
- lemon wedges for serving
Instructions
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Make the boiled eggs: place eggs in a saucepan and cover with cold water. Heat over medium until the water simmers, then let simmer for 1 minute. Remove from heat, cover the pan, and let sit for 10 minutes. Transfer eggs to an ice bath and chill at least 30 minutes before grating or storing.
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Grate the cold hard-boiled eggs using a cheese grater to create soft shavings. Toast the bread.
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In a bowl, mash the avocado to your desired texture and stir in red pepper flakes and a pinch of salt and pepper. Spread the avocado over the toasted bread and pile the egg shavings on top.
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Finish with thin radish slices, chopped chives, another sprinkle of salt and pepper, and a light spritz of lemon. Serve immediately.
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LOTS of coffee, please. Or maybe mimosas. Hmm.