Dill Egg & Avocado Toast

Try this quick and easy breakfast, lunch or dinner option

  • Prep time: 5 min
  • Makes: 1 to 2 servings
  • Cook time: 3 min

Nutritional Information

1/2 recipe or 1 toast

  • Calories 360
  • Fat 23 g
  • Saturated Fat 5 g
  • Cholesterol 175 mg
  • Carbohydrates 28 g
  • Fibre 9 g
  • Sugar 2 g
  • Protein 13 g
  • Sodium 430 mg
  • Potassium* 510 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


2 tsp / 10 ml
grainy mustard
salt and pepper (optional)
2 slice
pumpernickel bread, toasted
radish, sliced
1 package / 84 g
EGGS2go! Dill Hard Boiled Snack Pack, sliced
2 tbsp / 30 ml
crumbled goat cheese
microgreens, sprouts or baby greens


  1. Mash avocado with grainy mustard. Season with salt and pepper to taste (if using).

  2. Spread avocado mixture over pumpernickel toasts. Top with sliced radish and Dill eggs. Garnish with goat cheese and microgreens. Serve immediately.


  1. Replace the pumpernickel bread with rye or whole grain toast.

  2. Top with thinly sliced smoked salmon for a gourmet garnish.

This recipe was made with:

EGGS2go! Dill Hard Boiled Snack Pack

Perfectly cooked and ready to eat hard-boiled eggs with a dash of dill as an on-the-go snack or part of a meal.

Learn More

Tips: Hardboiled

To slice hard cooked eggs without smearing, dip your knife in hot water between slices or lightly coat the edge in nonstick cooking spray.

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