Filipino Avocado Toast
A delightful twist on the classic avocado toast featuring grated hard boiled eggs and a tangy spritz of calamansi, perfect for a quick and fancy breakfast.
Servings: 2 servings
Calories: 350kcal
Ingredients
For the Toast Base
- 2 slices sourdough bread or pan de sal Can also use leftover pandesal or an old baguette, toasted until edges are crunchy.
- 1 medium ripe avocado Mashed for spreading.
For the Topping
- 2 large hard-boiled eggs Grated using a cheese grater for a fluffy texture.
- 1 tablespoon calamansi juice Can substitute with lemon, though flavor will differ.
- 1 pinch salt To taste.
Instructions
Prepare the Hard-Boiled Eggs
- Place the eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot, letting the eggs sit for about 9 minutes.
- Transfer the eggs to a bowl of cold water with ice to cool, which will make peeling easier.
Toast the Bread
- Toast the slices of bread until the edges are crunchy but the center remains soft.
Assemble the Toast
- Spread mashed avocado generously over each toast slice.
- Grate the hard-boiled eggs over the avocado spread.
- Drizzle with calamansi juice and sprinkle with salt.
Notes
For extra crunch, fry the grated egg for a crispy finish. Serve with sliced tomatoes, kesong puti, or hot honey for variety. Leftover grated eggs can be stored in an airtight container in the fridge for up to one day.