If you’ve been scrolling through breakfast ideas and keep landing on the same options, this avocado toast with egg is about to become your new morning staple.
It’s creamy, satisfying, and comes together in under 15 minutes with ingredients you probably already have on hand.
The combination of ripe avocado, perfectly seasoned egg, and crispy toast hits every texture and flavor note you could want from a breakfast.
I’ve been making this on repeat for years, and once you nail the basics, you’ll find yourself riffing on it endlessly with different toppings and seasonings.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Total Time | 13 minutes |
| Servings | 2 servings |
| Difficulty Level | Easy |
If you love easy egg-based breakfasts, you’ll also want to check out these Easy Egg Muffin Cups for another quick and protein-packed morning option.
Why You’ll Love This Avocado Toast with Egg
This recipe is genuinely one of the easiest, most rewarding things you can make on a busy morning.
It comes together in about 13 minutes, so you can have a real, nourishing breakfast before your day even gets started.
The flavor is incredible without requiring a long ingredient list or fancy technique.
Creamy mashed avocado seasoned with lemon juice and red pepper flakes paired with a runny or firm egg? It’s the kind of breakfast that actually keeps you full for hours.
You can customize it endlessly to match your mood or what’s in your fridge. Different toppings, different egg styles, different bread choices, and it’s practically a new recipe every time.
Here’s why this recipe works so well:
- Ready in under 15 minutes from start to finish
- Requires only a handful of simple, affordable ingredients
- High in healthy fats and protein to keep you energized all morning
- Easily customizable with toppings like cherry tomatoes, feta, or everything bagel seasoning
- Works beautifully as a quick breakfast, light lunch, or satisfying post-workout meal
- Gluten-free friendly if you swap in your favorite GF bread
Read Also: Vegetable Frittata Recipe
Ingredients
The beauty of this recipe is its simplicity. You only need a few high-quality ingredients to make something truly delicious, so don’t skip or swap the basics.
- 2 slices of thick-cut sourdough bread (or whole grain bread)
- 1 large ripe avocado
- 2 large eggs
- 1 tablespoon fresh lemon juice (or lime juice)
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon olive oil or cooking spray (for frying the egg)
- Flaky sea salt, for finishing (optional but highly recommended)
- Fresh chives or microgreens, for garnish (optional)
You might also enjoy: Avocado Egg Salad
Kitchen Equipment Needed
No special equipment required here. These are the basic tools you’ll need to pull this together quickly and without any fuss.
- Toaster or toaster oven (for crisping the bread)
- Small non-stick skillet or cast iron skillet
- Cutting board
- Sharp knife
- Fork (for mashing the avocado)
- Small mixing bowl
- Spatula
- Measuring spoons
Recommended Products for This Recipe
These are products I personally use and genuinely recommend for making the best possible avocado toast at home. They make a real difference in the final result.
1. Lodge Cast Iron Skillet
A good cast iron skillet gives you even heat distribution and a beautiful, slightly crispy edge on your fried egg that a thin non-stick pan just can’t match.
It also retains heat perfectly so your egg stays warm while you’re assembling the toast. This is one kitchen investment that truly lasts a lifetime.
2. Maldon Sea Salt Flakes
Finishing your avocado toast with flaky sea salt is one of those small upgrades that completely transforms the dish.
Maldon salt has a delicate crunch and a clean, pure saltiness that brings out the richness of the avocado without overwhelming it. A little goes a very long way.
3. Everything Bagel Seasoning
If you haven’t topped your avocado toast with everything bagel seasoning yet, you’re missing out.
The combination of sesame seeds, poppy seeds, garlic, and onion adds a punchy, savory crunch that takes this recipe to another level. Sprinkle it generously right before serving.
4. Premium Sourdough Bread
The bread is the foundation of this recipe and it matters more than people think.
A thick-cut, artisan sourdough with a sturdy crust and chewy crumb holds up to the avocado spread without going soggy, and adds a slight tang that balances the richness of the avocado beautifully.
Read Also: Smoked Salmon Bagel with Cream Cheese
Step-by-Step Instructions: How to Make Avocado Toast with Egg
1. Toast the Bread
- Place your 2 slices of sourdough bread into a toaster or toaster oven.
- Toast on a medium-high setting until the bread is golden brown and firm enough to hold the avocado without becoming soggy. You want a good crunch on the outside while the inside stays slightly soft.
- If you don’t have a toaster, you can toast the bread in a dry skillet over medium heat for about 2 minutes per side, pressing it down lightly with a spatula. Watch it closely so it doesn’t burn.
- Once toasted, set the bread aside on your cutting board or a plate while you prepare the avocado and egg.
2. Mash the Avocado
- Slice your ripe avocado in half lengthwise, running the knife around the pit.
- Twist the two halves apart gently. Remove the pit by pressing the heel of your knife into it carefully and twisting it out, or use a spoon to scoop it out.
- Use a large spoon to scoop the avocado flesh out of the skin and into a small mixing bowl. Try to keep the flesh as intact as possible when scooping.
- Add 1 tablespoon of fresh lemon juice, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the bowl.
- Use a fork to mash the avocado to your desired consistency. For a chunkier spread, mash it lightly a few times, leaving some larger pieces intact. For a smoother, creamier spread, mash it more thoroughly until there are no large lumps remaining.
- Taste the mashed avocado and adjust seasoning as needed. Add an extra pinch of salt or a little more lemon juice if you prefer a brighter flavor.
- Set the avocado aside. To prevent browning while you cook the eggs, press a piece of plastic wrap directly against the surface of the mashed avocado.
3. Cook the Eggs
- Place your non-stick skillet or cast iron skillet over medium heat and let it preheat for about 1 minute.
- Add 1 teaspoon of olive oil to the pan and swirl it around to coat the bottom evenly. Alternatively, you can use a light spritz of cooking spray.
- Once the oil is shimmering but not smoking (this means the pan is hot enough), crack both eggs carefully into the pan. To crack an egg cleanly without shell fragments, tap the egg firmly on the edge of the pan or a flat counter, then pull the shell apart over the pan in one smooth motion.
- For a sunny-side up egg: Do not flip the egg. Cover the pan with a lid and cook for 2 to 3 minutes until the whites are fully set but the yolk is still runny. If you don’t have a lid, tilt the pan slightly and carefully baste the whites with the hot oil using a spoon to help the whites cook through.
- For an over-easy egg: Cook the egg sunny side up for about 2 minutes until the whites are mostly set, then carefully flip each egg with a spatula and cook for an additional 30 to 60 seconds. The yolk will still be runny inside.
- For an over-medium egg: Follow the same process as over-easy, but cook for an additional 1 to 2 minutes after flipping until the yolk is jammy and just slightly soft in the center.
- For a fully cooked (over-hard) egg: Cook after flipping for 2 to 3 minutes until the yolk is completely set and firm throughout.
- Season the eggs with a small pinch of salt and black pepper while they’re still in the pan.
- Remove the pan from heat and set aside while you assemble the toast.
4. Assemble the Avocado Toast
- Place your toasted bread slices on a clean plate or cutting board, side by side.
- Divide the mashed avocado mixture evenly between the two slices of toast, spooning it onto the center of each slice.
- Using the back of the spoon or a butter knife, spread the avocado from the center outward to the edges of the toast, creating an even layer that covers the bread completely. Make sure to go all the way to the corners so every bite has avocado.
- Carefully use a spatula to lift each cooked egg from the pan and place one egg on top of each slice of avocado toast.
- Sprinkle a pinch of red pepper flakes over the top of each toast if you like a little heat. Add as much or as little as you prefer.
- Finish each toast with a small pinch of flaky sea salt scattered over the top. This is the finishing touch that really brings all the flavors together.
- Add any optional garnishes at this point, such as fresh chopped chives, microgreens, halved cherry tomatoes, or a drizzle of extra virgin olive oil.
5. Serve Immediately
- Avocado toast is best enjoyed right away while the bread is still crispy and the egg is warm.
- Serve directly on the plate as is, or add a side of fresh fruit to round out the meal.
- If you’re serving this for two people, make sure both plates are ready before plating so everything stays warm.
I love pairing this with a side of Spring Fruit Salad for a bright, well-rounded breakfast spread.
Tips for The Best Avocado Toast with Egg
Small details make a big difference here. Keep these tips in mind and you’ll get perfect results every single time.
- Use ripe avocado. This is the most important tip. A ripe avocado should yield slightly when pressed with your thumb. If it feels rock hard, leave it on the counter for a day or two before using. If the flesh is brown and mushy inside, it’s past its prime.
- Toast the bread until it’s actually crispy. Soggy toast ruins the whole experience. Give it an extra 30 seconds in the toaster if you’re not sure. The bread needs to hold up under the weight of the avocado and egg.
- Don’t skip the lemon juice. It brightens the avocado flavor significantly and also helps slow browning so your mash stays vibrant green longer.
- Cook your egg on medium heat, not high. High heat will make the whites tough and rubbery. Medium heat gives you tender whites and a silky, perfectly cooked yolk.
- Season in layers. Season the avocado mash, then season the egg while it’s still in the pan, and then add a final pinch of flaky salt before serving. Each layer adds depth.
- Assemble just before eating. Avocado browns quickly and the toast will soften if it sits too long. Have all your components ready and assemble right before serving.
- Use thick-cut bread. Thin sandwich bread works, but a thicker slice of sourdough or whole grain gives you a much better bread-to-topping ratio and better structural integrity.
Read Also: Eggs Benedict with Hollandaise Sauce
Serving Suggestions
Avocado toast with egg is a satisfying meal on its own, but pairing it with the right sides can turn it into a full, well-rounded spread perfect for weekend brunch or a leisurely breakfast.
Keep the accompaniments light and fresh so they complement the richness of the avocado without weighing the meal down.
- Fresh fruit: A bowl of Spring Fruit Salad adds bright sweetness and color to the plate
- Smoked salmon: Layer thin slices of Smoked Salmon on top of or alongside the avocado for a protein-packed upgrade
- A light green salad: Cucumber Salad makes a refreshing and cooling side
- Warm beverage: A cup of coffee, matcha latte, or fresh orange juice pairs beautifully
- Extra toast: If you’re serving a crowd, a side of Sweet Sourdough Bread is always appreciated
- Mini quiche: Serve alongside Mini Quiche for an elegant brunch spread
Variations of Avocado Toast with Egg
Once you’ve made the classic version a few times, have fun experimenting with these popular variations to keep things interesting throughout the week.
- Everything Bagel Avocado Toast: Sprinkle a generous amount of everything bagel seasoning over the avocado layer before adding the egg. It adds an irresistible savory crunch.
- Mediterranean Style: Top with crumbled feta cheese, halved cherry tomatoes, sliced Kalamata olives, and a drizzle of olive oil.
- Spicy Sriracha: Drizzle Sriracha or chili crisp over the finished toast for a fiery kick that complements the coolness of the avocado.
- Poached Egg Version: Swap the fried egg for a poached egg. The silky texture and runny yolk meld into the avocado in the most wonderful way. Check out Eggs Benedict with Hollandaise Sauce for poaching tips.
- Smoked Salmon Upgrade: Layer thinly sliced smoked salmon between the avocado and the egg for a restaurant-worthy brunch toast.
- Caprese Style: Add thin slices of fresh mozzarella, halved cherry tomatoes, and a handful of fresh basil leaves, then drizzle with balsamic glaze.
- Scrambled Egg Version: Swap the fried egg for creamy soft-scrambled eggs for a different but equally delicious texture profile.
Storage and Reheating
Avocado toast is really best made and eaten fresh, but if you need to prep components ahead of time, here’s how to do it without sacrificing quality.
- Mashed avocado: Store leftover mashed avocado in an airtight container with plastic wrap pressed directly against the surface. Add a squeeze of extra lemon juice to slow browning. It will keep for up to 24 hours in the refrigerator, though it’s best used the same day.
- Cooked eggs: Eggs are best cooked fresh for this recipe. Pre-cooked fried eggs tend to become rubbery when reheated and the yolk will fully set, so it’s worth taking the 5 minutes to cook them fresh each time.
- Toasted bread: Toast the bread fresh every time. Pre-toasted bread stored at room temperature will become stale and lose its crunch within an hour.
- Assembled toast: Do not store assembled avocado toast. The bread will soften and the avocado will brown rapidly once it’s spread. Always assemble just before serving.
- Whole avocados: If you only used half an avocado, store the remaining half with the pit intact, wrap tightly in plastic wrap, and refrigerate. It will stay reasonably fresh for 1 to 2 days.
Nutritional Facts
The following nutritional information is approximate and based on 1 serving (1 slice of sourdough toast with half an avocado and 1 large egg, with basic seasonings).
| Nutritional Facts (Per Serving) | |
|---|---|
| Calories | ~320 kcal |
| Total Fat | ~20g |
| Saturated Fat | ~3.5g |
| Carbohydrates | ~26g |
| Fiber | ~7g |
| Sugar | ~2g |
| Protein | ~12g |
| Sodium | ~380mg |
| Cholesterol | ~185mg |
Note: Nutritional values will vary depending on the type and size of bread used, the size of the avocado, and any additional toppings.
Health Benefits of Key Ingredients
This isn’t just a delicious breakfast. It’s genuinely good for you, and each main ingredient brings something meaningful to the table nutritionally.
Knowing what’s fueling you makes enjoying each bite even better.
- Avocado: Loaded with heart-healthy monounsaturated fats, potassium (more than a banana, per serving!), fiber, folate, and vitamins K, C, B5, and B6. These healthy fats also help your body absorb fat-soluble vitamins from other foods.
- Eggs: One of the most nutrient-dense foods available. Eggs are an excellent source of high-quality protein, choline (important for brain health), selenium, riboflavin, and vitamins A, D, and B12. The yolk contains most of the nutrients, including antioxidants lutein and zeaxanthin that support eye health.
- Sourdough bread: The fermentation process used to make sourdough improves the digestibility of gluten and lowers the glycemic index compared to regular bread, meaning it won’t spike your blood sugar as quickly. It also contains beneficial prebiotics and is a good source of B vitamins and iron.
- Lemon juice: Even a small amount adds a meaningful dose of vitamin C, which supports immune function and helps your body absorb the iron in the bread more efficiently.
- Red pepper flakes: Contain capsaicin, which has been linked to anti-inflammatory benefits and a modest boost in metabolism.
Read Also: Spring Pea and Mint Salad
FAQs About Avocado Toast with Egg
1. What type of bread is best for avocado toast with egg?
Thick-cut sourdough bread is the classic choice and for good reason.
It has a sturdy crust that stays crispy under the avocado and egg, and its slight tang pairs beautifully with the richness of the toppings.
Whole grain bread, multigrain, or even a toasted English muffin all work well too. The key is to choose a bread that’s thick enough to hold its structure once topped.
2. How do I keep mashed avocado from turning brown?
Lemon or lime juice is your best friend here. The citric acid slows the oxidation process that causes browning.
Always press plastic wrap directly against the surface of any leftover mashed avocado before refrigerating, which limits its exposure to air. Use it within 24 hours for best results.
3. Can I make this recipe ahead of time?
The individual components can be prepped slightly ahead, but the assembled toast really must be made fresh.
You can mash the avocado up to a few hours ahead if stored correctly with plastic wrap pressed against the surface.
Cook the eggs fresh right before serving for the best texture and flavor. Pre-toast the bread only a few minutes before assembling so it stays crispy.
4. What’s the best way to cook the egg for avocado toast?
A sunny-side up or over-easy egg is the most popular choice because the runny yolk acts almost like a sauce when it breaks and mixes with the creamy avocado.
It adds an extra layer of richness that’s hard to beat.
That said, this comes down entirely to personal preference. Scrambled eggs, poached eggs, or even a hard-boiled egg sliced on top all work beautifully depending on what you enjoy.
5. How do I know if my avocado is ripe enough?
Press the avocado gently with your thumb. A ripe avocado will yield slightly to gentle pressure without feeling mushy or squishy.
The skin color can also be a clue: Hass avocados turn from bright green to dark green or nearly black when fully ripe.
If your avocado is rock hard, leave it on the counter at room temperature for 1 to 3 days to ripen. To speed things up, place it in a paper bag with a banana overnight.
Avocado Toast with Egg
Ingredients
- 2 slices thick-cut sourdough bread or whole grain bread
- 1 large ripe avocado should yield slightly when pressed
- 2 large eggs
- 1 tbsp fresh lemon juice about half a lemon; lime juice can be substituted
- 1/4 tsp kosher salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1/4 tsp red pepper flakes optional, for heat
- 1 tsp olive oil or cooking spray, for frying the eggs
- flaky sea salt for finishing; highly recommended
- fresh chives or microgreens for garnish
Equipment
- Toaster or toaster oven For crisping the bread
- Non-stick skillet or cast iron skillet For frying the eggs
- Cutting board
- Sharp knife
- Fork For mashing the avocado
- Small mixing bowl
- Spatula
- Measuring spoons
- Lid for skillet (optional) For covering pan when cooking sunny-side up eggs
Method
- Toast 2 slices of sourdough bread on a medium-high setting until golden brown and firm. Set aside on a plate while you prepare the remaining components.
- Halve and pit the avocado, scoop the flesh into a small bowl, and add the lemon juice, kosher salt, and black pepper. Mash with a fork to your desired consistency, then taste and adjust seasoning as needed.
- Heat olive oil in a skillet over medium heat, then crack in both eggs. Cook sunny-side up (covered, 2-3 minutes), over-easy (flip, 30-60 seconds more), or to your preferred doneness. Season with a pinch of salt and pepper.
- Spread the mashed avocado evenly over each slice of toast, place one cooked egg on top of each, and finish with red pepper flakes, flaky sea salt, and any optional garnishes such as chives or microgreens.
- Serve the avocado toast right away while the bread is still crispy and the egg is warm. Add a side of fresh fruit if desired.
Nutrition
Notes
- Ripe avocado is essential: The avocado should yield slightly to gentle pressure. If it’s rock hard, leave it on the counter for 1-3 days to ripen, or place it in a paper bag with a banana overnight to speed up the process.
- Don’t skip the lemon juice: It brightens the avocado flavor and slows browning, keeping your mash vibrant green for longer.
- Toast until truly crispy: Soggy toast ruins the dish. Give the bread an extra 30 seconds if you’re unsure — it needs to hold up under the weight of the avocado and egg.
- Cook eggs on medium heat: High heat makes the whites tough and rubbery. Medium heat gives you tender whites and a perfectly silky yolk.
- Season in layers: Season the avocado mash, season the egg in the pan, and add a final pinch of flaky salt at the end. Each layer adds depth to the flavor.
- Assemble just before eating: Avocado browns quickly and toast softens fast once topped. Have all components ready and assemble only when you’re ready to serve.
- Storing leftover mashed avocado: Press plastic wrap directly against the surface of any leftover mash, add an extra squeeze of lemon juice, and refrigerate for up to 24 hours.
- Storing a leftover avocado half: Keep the pit in, wrap tightly in plastic wrap, and refrigerate for 1-2 days.
- Egg style variations: A sunny-side up or over-easy egg is the most popular choice since the runny yolk acts like a sauce. Scrambled, poached, or hard-boiled eggs all work well too depending on your preference.
- Topping ideas: Try everything bagel seasoning, crumbled feta and cherry tomatoes for a Mediterranean twist, Sriracha or chili crisp for heat, or thin slices of smoked salmon for a restaurant-worthy upgrade.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This avocado toast with egg proves that the best breakfasts don’t need to be complicated.
With a handful of simple ingredients and about 13 minutes of your time, you get something that’s creamy, crunchy, satisfying, and genuinely good for you.
Once you’ve made this once, you’ll understand why it’s become such a beloved morning staple for so many people.
I really hope you give this one a try and make it your own with your favorite toppings and egg style.
If you do, I’d love to hear how it turned out. Drop a comment below and let me know what toppings you went with, and feel free to share a photo if you’re proud of your creation.
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