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Tahini Rosewater Avocado Toast

Tahini Rosewater Avocado Toast

Amy Kritzer
Is avocado toast still a thing? When it's Tahini Rosewater Avocado Toast with a fried egg it sure as heck is!
5 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast
Cuisine Israeli
Servings 2 pieces toast


  • 2 pieces rye bread toasted
  • ¼ cup tahini paste
  • 1 tablespoon honey
  • ½ teaspoon rosewater
  • ½ avocado sliced
  • 2 eggs fried
  • Olive oil sea salt and sesame seeds for garnish


  • This recipe could not be easier! In a small bowl, mix together tahini paste, honey and rosewater. You don’t even have to measure, but careful because the rosewater is potent.
  • Spread rosewater tahini on toasted bread. Then top with avocado slices. The easiest way to cut slices is to cut an avocado in half. The side without the pit, put hole side down on a cutting board. Cut in half the long way. Then carefully peel off the peel. Slices each side into thin slices.
  • Top each piece of avocado toast with one egg, then sprinkle with sea sat and sesame seeds and drizzle with olive oil. Eat!
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