Go Back

Hashbrown “Avo Toast” with Soft-Boiled Eggs

Print Recipe Pin Recipe
Servings: 1 serving
Course: Breakfast
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 hashbrowns
  • ½ avocado
  • 2 eggs
  • chipotle mayo (store bought)
  • chili crip (optional)
  • salt & pepper
  • 1 tsp lemon juice

Method
 

  1. Cook hashbrowns in the air fryer or oven until crispy.
  2. Bring water to a boil and cook eggs for 7 minutes, then peel.
  3. Mash avocado with salt, pepper, lemon juice, and any seasoning you like.
  4. Assemble: hashbrowns → avocado → eggs → salt/pepper → chipotle mayo → chili crisp.

Notes

Approx macros:
Calories: ~520
Protein: ~23g
Carbs: ~38g
Fats: ~30g