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

Avocado Egg Brunch Platter

Imagine sitting back with family and friends enjoying a leisure afternoon with special people, wonderful conversation, and great food.
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Course: Breakfast, Breakfast and Brunch, Breakfast/Brunch, Breakfast/Brunch/Lunch
Cuisine: America
Keyword: avocado toast, brunch
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Laura Franco


  • 2-3 ripe avocados
  • 3-4 hard-boiled eggs
  • 4 slices toast
  • 2 tbsp extra virgin olive oil
  • 1-1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tbs pomegranate seeds


  • Hard boil the eggs.
  • Lay the greens on the plate.
  • 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.


  • 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.