Did I get your attention?  

I know when I was concocting this recipe, I definitely couldn’t get it off the brain.  

You know what I love the most about it? The radish! The crunch (that resembles traditional celery that I omitted) and the bite of the radish is fabulous.  

However, the micro arugula runs a close second to the radish. I love, love love these microgreens! They are delicate and unassuming but packed full of flavor.

Use this recipe for a weekend breakfast (make the egg-avocado salad the night before) or make it for a satisfying weeknight dinner!

I bought these at my local Whole Foods. There are several different varieties of microgreens available from our state, and I encourage you to try them all out. They are perfect for topping any vegetable or seafood dish. I use them just as I would parsley or any other fresh herb.  

Of course one of the main ingredients for this recipe calls for fresh, California avocados. These particular avocados were so firm and creamy; the epitome of what an avocado should feel and taste like!

Let’s get started!

Combine the hard-boiled eggs, avocado and diced radish in a bowl.

Add in the quick mayo dressing.

Mix to combine and refrigerate.

Toast up a slice of bread. I used a crusty country white but feel free to use any variety. Slather with a bit of butter.

Top with the avocado-egg salad.

Top with crumbled bacon.

And finish with a generous layer of microgreens.

Somebody help me!

Trust me…it’s that good.

Here is the recipe for ya!

AVOCADO-EGG TOAST WITH RADISH AND MICROGREENS