Avocado Egg Salad on Sweet Potato Toast with Quick-Pickled Radishes

A nutrient-dense breakfast that's easy to put together and will jump-start your day the right way. 

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people


Avocado Egg Salad

  • 6 Large Eggs, boiled and peeled
  • 2 Large Avocados, mashed
  • 1 Shallot, finely diced
  • 1 Celery stalk, finely diced
  • 2 tbs Mayonnaise
  • 1 tbs Stone ground mustard
  • 1 tbs Sea Salt
  • 1 tsp Black Pepper

Sweet Potato Toast

  • 1 Sweet potato, sliced 1/4" length wise

Quick-Pickled Radishes

  • 4 Radishes, thinly slice
  • 2 Garlic cloves, roughly chopped
  • 1 Jalapeno, sliced length wise
  • 1/2 Shallot, thinly sliced
  • 1 tbs Peppercorn
  • 1 tbs Honey
  • 1 tbs Sugar
  • 1 cup White Vinegar
  • 1 tbs Fresh lime juice
  • 1 tsp Sea Salt


Sweet Potato Toast

  1. Wash sweet potatoes. Dry thoroughly. Slice length-wise and at ends to fit toaster. Poke holes into sweet potato and place into toaster. Toast on high until sweet potato is browned on the outside and tender in the center. 

Quick-Pickled Radishes

  1. Wash radishes and dry. Slice thinly into about 1/4" thickness.

    In medium saucepan over medium heat, combine vinegar, sugar, honey, peppercorns, and salt. Heat until all ingredients are dissolved. Remove from heat and add lime juice. 

    Place radishes, garlic, shallot, and jalapeno in a jar and pour liquid mixture over the top. Cover, let cool, and refrigerate for at least 4 hours. 

Avocado Egg Salad

  1. Boil, peel, and slice eggs. Mash avocados until smooth in texture in separate bowl. Add salt, black pepper, celery, shallots, mayonnaise, and mustard. Mix together until well incorporated. Add sliced eggs and mix gently together. Refrigerate until ready to serve.