2015 may be the year of the toast, but I’ve been mashing avocado into bread for many years.  It almost never gets old and the variations can go on for days (or even years).  I love adding something crunchy (or green), and a bit of citrus to brighten it up.  

Plus, a little olive oil drizzle goes a long way for taking this from breakfast to brunch.  Especially on these colder, dark mornings, it never hurts to start with something lively.

Avocado Radish Toasts (gluten-free)

Serves 2

Avocado Radish Toasts

By Camille Styles


  • 2 thick slices gluten-free bread, toasted
  • 1/2 avocado, mashed
  • 2 large eggs
  • 2-3 medium radishes, thinly sliced
  • 1/2 lemon or lime
  • Olive oil, to drizzle
  • Flaky sea salt to taste
  • Freshly cracked black pepper


  1. In a small saucepan, add eggs covered in cold water.  Bring to a boil, then turn off heat and cover.  Let sit for 15 minutes.  Then remove eggs and add to a cold water bath for 5 minutes to cool.
  2. Once eggs are cooled, gently crack the shell and remove shells.  Slice eggs crosswise in thin slices.  Set aside.
  3. Divide ingredients between two toasts:  Spread mashed avocado, then layer thinly sliced radish, and hard-boiled egg slices.  Top with a drizzle of olive oil, quick squeeze of lemon juice, flaky sea salt and freshly cracked pepper.  Serve immediately.

Share this Post

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments (6)
  1. 1
    Ann Robie January 28, 2015 at 6:30 am

    I love avocado and I love radish but I’ve never thought I can eat them together as a toast ingredients – thanks for this recipe!

    Ann | http://annrobiefashion.com/

  2. 2
    Jessica Rose January 28, 2015 at 7:16 am

    I’m a big avocado musher as well!! 😉


  3. 3
    Chanel Dror January 28, 2015 at 9:38 am

    I’m convinced that Julia and I eat the exact same food, for like, every meal. She’s my foodie kindred spirit.

  4. 4
    Clever Girl Reviews January 28, 2015 at 12:50 pm

    I love avocado toast, I like it best with pickled red onion 🙂

  5. 5
    susan hemann January 29, 2015 at 11:15 am

    yum will try it!