- 1/3 cup, low-fat plain yogurt
- 1/2 Persian cucumber, chopped
- 2 teapoons fresh lemon juice
- Kosher salt and black pepper
- 2 slices 100 percent whole-grain bread, toasted
- 1 small avocado, sliced
- 1 tablespoon chopped fresh mint
- 2 boiled eggs, for serving
- Combine the yogurt, cucumber, lemon juice, and a pinch each of salt and pepper in a small bowl.
- Top the toast with the yogurt mixture, avocado, and mint, dividing evenly. Serve with the eggs.