Avocado Toast with Tomato and Egg

Family Child Care

Ingredients Amount / Measure Notes
  • Bread, whole-wheat, prepared from recipe regular (4" x 5" x 3/4") 6 slice
  • Avocados, raw, California ã…¤ 1.5 Ibs. or 3 medium ã…¤
  • Lemon juice, raw ã…¤ 1 tbsp.
  • Salt, table ã…¤ 1/8 tsp.
  • Spices, pepper, black ã…¤ Pinchã…¤
  • Tomatoes, red, ripe, raw, year round average ã…¤ 12 oz.
  • Egg, whole, raw, fresh ã…¤ 3 large


INSTRUCTIONS


Prep Eggs

  • Place eggs in a large pot, cover with cold water, bring to boil, then turn off heat and cover for 12 minutes.
  • Drain and cool under cold running water. Peel and cut each egg in half lengthwise.

Prep Avocado Spread

  • Scoop avocado flesh into a large bowl.
  • Add lemon juice, salt, and pepper. Mash until smooth but still slightly chunky. 
  • Cover tightly and refrigerate until use to prevent browning. 

Prep Tomatoes

  • Wash tomatoes, slice into ¼-inch rounds. 

Toast Bread

  • Lightly toast bread slices on a sheet pan in a convection oven at 350°F for 4–6minutes or on a griddle until golden. 

Assemble Toasts

  • Spread 2 Tbsp avocado mixture evenly on each slice of toast. 
  • Top with 1 tomato slice. 
  • Place ½ hard-boiled egg on top (flat side down) or slice into quarters for easier eating. 

Serve

  • Serve immediately for best texture. 

NUTRITION INFORMATION


Nutrition Facts
Avocado Toast with Tomato and Egg - Family Child Care
Serving Size
 
1 each
Amount per Serving
Calories
355.822
% Daily Value*
Fat
 
21.753
g
33
%
Saturated Fat
 
3.479
g
22
%
Trans Fat
 
0.009
g
Cholesterol
 
93
mg
31
%
Sodium
 
252.629
mg
11
%
Potassium
 
862
mg
25
%
Carbohydrates
 
35.53
g
12
%
Fiber
 
10.829
g
45
%
Sugar
 
3.679
g
4
%
Protein
 
9.628
g
19
%
Vitamin A
 
70.488
IU
1
%
Vitamin C
 
17.981
mg
22
%
Calcium
 
49.052
mg
5
%
Iron
 
2.679
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/05/Avocado-Toast-Family-Child-Care-6.pdf
Age Group:
Serving Size: 6


Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • Bread, whole-wheat, prepared from recipe regular (4"x 5"x 3/4") 25 slices
  • Avocados, raw, California ã…¤ 6 Ibs.
  • Lemon juice, raw ã…¤ 1/4 c.
  • Salt, table ã…¤ 1/2
  • Spices, pepper, black ground 1/4 tsp.
  • Tomatoes, red, ripe, raw, year round average ã…¤ 3 Ibs.
  • Egg, whole, raw, fresh ã…¤ 12 1/2 large


INSTRUCTIONS


Prep Eggs 

  • Place eggs in a large pot, cover with cold water, bring to boil, then turn off heat and cover for 12 minutes.
  • Drain and cool under cold running water. Peel and cut each egg in half lengthwise.

Prep Avocado Spread 

  • Scoop avocado flesh into a large bowl.
  • Add lemon juice, salt, and pepper. Mash until smooth but still slightly chunky.
  • Cover tightly and refrigerate until use to prevent browning.

Prep Tomatoes 

  • Wash tomatoes, slice into ¼-inch rounds.

Toast Bread 

  • Lightly toast bread slices on a sheet pan in a convection oven at 350°F for 4–6minutes or on a griddle until golden. 

Assemble Toasts 

  • Spread 2 Tbsp avocado mixture evenly on each slice of toast.
  • Top with 1 tomato slice.
  • Place ½ hard-boiled egg on top (flat side down) or slice into quarters for easier eating.

Serve

  • Serve immediately for best texture.

NUTRITION INFORMATION


Nutrition Facts
Avocado Toast with Tomato and Egg - Child Care Centers - 25 servings
Serving Size
 
1 each
Amount per Serving
Calories
355.822
% Daily Value*
Fat
 
21.753
g
33
%
Saturated Fat
 
3.479
g
22
%
Trans Fat
 
0.009
g
Cholesterol
 
93
mg
31
%
Sodium
 
252.629
mg
11
%
Potassium
 
862.701
mg
25
%
Carbohydrates
 
35.53
g
12
%
Fiber
 
10.829
g
45
%
Sugar
 
3.679
g
4
%
Protein
 
9.628
g
19
%
Vitamin A
 
70.488
IU
1
%
Vitamin C
 
17.981
mg
22
%
Calcium
 
49.052
mg
5
%
Iron
 
2.679
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/05/Avocado-Toast-Child-Care-25.pdf
Age Group:
Serving Size: 25


Schools - 50 servings

Ingredients Amount / Measure Notes
  • Bread, whole-wheat, prepared from recipe regular (4" x 5" x 3/4") 50 slice
  • Avocados, raw, California ã…¤ 12 Ibs.
  • Lemon juice, raw ã…¤ 1/2 c.
  • Salt, table ã…¤ 1 tsp.
  • Spices, pepper, black ground 1/2 tsp.
  • Tomatoes, red, ripe, raw, year round average ã…¤ 6 Ibs.
  • Egg, whole, raw, fresh ã…¤ 25 large


INSTRUCTIONS


Prep Eggs 

  • Place eggs in a large pot, cover with cold water, bring to boil, then turn off heat and cover for 12 minutes.
  • Drain and cool under cold running water. Peel and cut each egg in half lengthwise.

Prep Avocado Spread 

  • Scoop avocado flesh into a large bowl.
  • Add lemon juice, salt, and pepper. Mash until smooth but still slightly chunky.
  • Cover tightly and refrigerate until use to prevent browning. 

Prep Tomatoes 

  • Wash tomatoes, slice into ¼-inch rounds. 

Toast Bread 

  • Lightly toast bread slices on a sheet pan in a convection oven at 350°F for 4–6minutes or on a griddle until golden. 

Assemble Toasts 

  • Spread 2 Tbsp avocado mixture evenly on each slice of toast. 
  • Top with 1 tomato slice. 
  • Place ½ hard-boiled egg on top (flat side down) or slice into quarters for easier eating. 

Serve

  • Serve immediately for best texture.

NUTRITION INFORMATION


Nutrition Facts
Avocado Toast with Tomato and Egg - Schools - 50 servings
Serving Size
 
1 each
Amount per Serving
Calories
355.822
% Daily Value*
Fat
 
21.753
g
33
%
Saturated Fat
 
3.479
g
22
%
Trans Fat
 
0.009
g
Cholesterol
 
93
mg
31
%
Sodium
 
252.629
mg
11
%
Potassium
 
862.701
mg
25
%
Carbohydrates
 
35
g
12
%
Fiber
 
10.829
g
45
%
Sugar
 
3.679
g
4
%
Protein
 
9.628
g
19
%
Vitamin A
 
70.488
IU
1
%
Vitamin C
 
17.981
mg
22
%
Calcium
 
49.052
mg
5
%
Iron
 
2.679
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/05/Avocado-Toast-School-50.pdf
Age Group:
Serving Size: 50


Schools - 100 servings

Ingredients Amount / Measure Notes
  • Bread, whole-wheat, prepared from recipe regular (4" x 5" x 3/4") 100 slice,
  • Avocados, raw, California ã…¤ 24 Ibs.
  • Lemon juice, raw ã…¤ 1 c.
  • Salt, table ã…¤ 2 tsp.
  • Spices, pepper, black ground 1 tsp.
  • Tomatoes, red, ripe, raw, year round average ã…¤ 12 Ibs.
  • Egg, whole, raw, fresh ã…¤ 50 large


INSTRUCTIONS


Prep Eggs 

  • Place eggs in a large pot, cover with cold water, bring to boil, then turn off heat and cover for 12 minutes.
  • Drain and cool under cold running water. Peel and cut each egg in half lengthwise.

Prep Avocado Spread 

  • Scoop avocado flesh into a large bowl.
  • Add lemon juice, salt, and pepper. Mash until smooth but still slightly chunky. 
  • Cover tightly and refrigerate until use to prevent browning. 

Prep Tomatoes 

  • Wash tomatoes, slice into ¼-inch rounds.

Toast Bread 

  • Lightly toast bread slices on a sheet pan in a convection oven at 350°F for 4–6minutes or on a griddle until golden.

Assemble Toasts 

  • Spread 2 Tbsp avocado mixture evenly on each slice of toast. 
  • Top with 1 tomato slice. 
  • Place ½ hard-boiled egg on top (flat side down) or slice into quarters for easier eating. 

Serve

  • Serve immediately for best texture.

NUTRITION INFORMATION


Nutrition Facts
Avocado Toast with Tomato and Egg - Schools - 100 servings
Serving Size
 
1 each
Amount per Serving
Calories
355.822
% Daily Value*
Fat
 
21.753
g
33
%
Saturated Fat
 
3.479
g
22
%
Trans Fat
 
0.009
g
Cholesterol
 
93
mg
31
%
Sodium
 
252.629
mg
11
%
Potassium
 
862.701
mg
25
%
Carbohydrates
 
35.53
g
12
%
Fiber
 
10.829
g
45
%
Sugar
 
3.679
g
4
%
Protein
 
9.628
g
19
%
Vitamin A
 
70.488
IU
1
%
Vitamin C
 
17.981
mg
22
%
Calcium
 
49.052
mg
5
%
Iron
 
2.679
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/05/Avocado-Toast-School-100.pdf
Age Group:
Serving Size: 100