Fully of healthy fats, avocado toast is a healthy, delicious way to enjoy the nutritious berry (yes, avocados are berries!), but it can get a bit repetitive. If you’re looking for a new way to enjoy your breakfast avocado, the sweet and savory below recipe is for you. A hard-boiled egg and anchovy fillets add a shot of protein to keep you going, while fresh grapefruit adds brightness. Easy to make and super-satisfying, this light yet filling dish will soon be a breakfast favorite!
1 Hale Groves Ruby Red Grapefruit, sectioned, peel reserved
2 Tbsp. fresh, flat-leaf parsley leaves
4 Castelvetrano olives, smashed and pitted
2 tsp. extra-virgin olive oil
¼ tsp. fresh thyme, chopped
1½ Tbsp. labneh cream cheese
1 crusty sourdough bread slice with seeds, toasted
6 anchovy fillets
1 hard-boiled egg, quartered
¼ tsp. flaky sea salt
Chili flakes in oil
- Fold together grapefruit segments, chopped parsley and thyme, olives, and olive oil in a small bowl. Squeeze grapefruit peel over olive-grapefruit salad.
- Spread labneh over toasted bread slice; top with olive-grapefruit salad, anchovy fillets, and egg. Sprinkle with sea salt and chili flakes and enjoy.