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When I hear “brunch” I imagine sitting back with family and friends enjoying a leisure afternoon with special people, wonderful conversation, and food that says, “you are important to me”.

This avocado egg brunch platter is exactly what I like to serve for those special people in my life. It’s simple but fancy at the same time.

silver platter filled with lettuce, avocados, hard boiled eggs, pomegranate seeds and toast

Why We Like This Recipe

We can hardly call this a recipe, it’s more like a list of great ingredients and how to layer and display them to let your family and friends know how much you care. As the saying goes, you eat with your eyes first and this dish is definitely one to ogle over.

It takes the all-too-popular avocado to a whole new level.
The platter is elegant yet very easy to prepare. You can use any type of platter, cutting board, or even service dish to lay out the ingredients.
If you love creamy and rich avocados, this is your new way to serve them.

Brunch Platter Ingredients

photo showing the ingredient in the avocado egg brunch platter

You’ll need a few ingredients to put this platter together:

Hard-Boiled Eggs – you can certainly make these ahead of time. I love using my pressure cooker for the Perfect Hard-Boiled Eggs.

Avocados – I like to use Haas avocado because they are creamy and rich and always available in my grocery store.

Greens – I chose mixed greens but you can use any type of lettuce or greens you like. Arugula would also go wonderfully in this dish.

Pomegranate Seeds – I absolutely love pomegranate seeds for the tastes and the color. If you cannot find pomegranate seeds or find they are too expensive, substitute them with blue berries or sliced strawberries.

Toast – Don’t forget the toast. I like a whole grain toast with a seeded crust that I buy from the bakery in my grocery store.

Let’s Assemble The Avocado Egg Brunch Platter

Start by laying the greens on the plate. Use as much or as little as you’d like.
Slice the avocado and lay the slices out on the plate.
Cut the hard-boiled eggs in half and nuzzle them in between the avocados.
Drizzle with extra virgin olive oil.
Add salt and pepper to your liking.
Garnish with the pomegranate seeds.
Lay toast halves in the corners or in a side basket or dish.
Serve immediately.

Photo showing the assembled avocado egg brunch platter

Krazy Kitchen Mom Avocado Tips

To select the perfect avocado that you are going to eat right away squeeze it, it should give to a little pressure but not be mushy. When you remove the small stem at the top, you should find a green color.
If you are buying an avocado that you’re not going to use for 2-3 days, select one that is firm and does not give when you squeeze it. Also, look for that green color under the stem. To ripen the avocado, place it in a small brown lunch bag for 2-3 days and it will be perfectly ripe when you are ready to use it.
Avocados, like apples, oxidize quickly and turn brown when you cut them. To stop the browning, simply toss them lightly in fresh lemon juice or brush them with lemon juice using a small pastry brush.