Hash Brown Toast with Avocado and Eggs, gluten-free
Updated: Sep 20
This Hash Brown Toast with Avocado and Eggs is a fun gluten-free twist on classic avocado toast. Crispy golden hash browns are topped with creamy smashed avocado, salty feta and soft-boiled eggs for an easy breakfast or brunch packed with flavour and texture.
Watch How to Make It
Helpful Tips
VARIATIONS
Cheese Swap: If feta isn't your favorite, try crumbled goat cheese for a milder flavor or shaved Parmesan for a nutty twist.
Egg Style: Not a fan of soft-boiled eggs? Switch it up with fried eggs, poached eggs, or even scrambled for a different texture.
Add Protein: For a more filling meal, top the hash browns with smoked salmon, crispy bacon, or even grilled chicken slices.
Extra Veggies: Add color and crunch with sliced cherry tomatoes, baby spinach, or roasted red peppers on top of the avocado.
SERVING SUGGESTIONS
Brunch Spread: Make it part of a larger brunch spread, setting up the ingredients like a buffet and adding fruit salad, yogurt and mimosas for a full, crowd-pleasing brunch party!
Light Dinner: This recipe is perfect for a quick and satisfying dinner. Add a side of roasted veggies or a bowl of soup to make it more hearty.
Other Breakfast / Brunch Ideas you'll LOVE
Hash Brown Toast with Avocado and Eggs, gluten-free
Serves 2
INGREDIENTS
4 hash browns: Crispy Gluten-Free Hash Brown Recipe HERE
1 large ripe avocado, smashed
50g (approx. ¼ cup) feta, crumbled
2 large eggs
1 tsp lemon or lime juice
Sea salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes or chili powder (optional)
INSTRUCTIONS
For the Smashed Avocado:
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Add sea salt, pepper, and lemon or lime juice.
Mash with a fork until you reach your desired texture—either smooth or chunky.
Stir in a pinch of red pepper flakes if you want a bit of heat.
For the Soft-Boiled Eggs:
Bring a medium pot of water to a gentle simmer.
Lower the eggs into the water with a spoon and simmer for 7 minutes (6 minutes for a runnier yolk).
Prepare a bowl of cold water. Once the eggs are done, transfer them to the cold water and let them cool for 1-2 minutes.
Gently tap and peel the shells. Slice each egg in half.
Assemble:
Evenly spread the smashed avocado over the 4 hash browns, pressing it down slightly.
Top with crumbled feta and place the egg halves on top.
Season with additional salt, pepper, and a sprinkle of red pepper flakes if desired
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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