The BAE: Beet, Avocado and Egg on Toast

What takes egg and avocado toast to the next level? Beets. Specifically pickled beets, which pairs really well with a hard-boiled egg and avocado. These three foods pack a major brain food punch, especially when topped a high quality olive oil, flax seeds and chopped walnuts.

  • Total Time:
  • Servings: 2 to 4

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  • 1 pickled beets,┬áthinly sliced (see Note)
  • 2 ripe avocados, peeled and thinly sliced
  • 2 eggs
  • 4 slices of dark rye bread
  • 5 raw walnuts, chopped
  • 1 tablespoon raw flax seeds
  • Salt

How to make this recipe

  1. Place eggs in a saucepan in a singe layer. Cover with an inch of water, place over medium-high heat and bring to a boil. Immediately turn off the heat and cover. Let the eggs sit in the water for 2 minutes, then transfer to a bowl of ice water. When cool enough to handle, peel and slice the eggs.

  2. Toast the rye bread. Arrange on a plate and drizzle with olive oil. Arrange the sliced beets, avocado and eggs on top and season with salt.

  3. Top toasts with chopped walnuts and flax seeds and a drizzle of your best extra virgin olive oil.


Make the pickled beets.

Contributed By Photo © Christina Liva

1082957 recipes/bae-pickled-beet-avocado-and-egg-toast 2016-07-14T17:19:54+00:00 Christina Liva web-exclusive|4|vegetarian recipes,bae-pickled-beet-avocado-and-egg-toast 1082957

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