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Avocado Toast with Egg Recipe

Avocado Toast with Egg

iamwinfred
This avocado toast with egg recipe is the ultimate quick breakfast that's as nourishing as it is delicious. Creamy mashed avocado seasoned with fresh lemon juice and a hint of red pepper flakes is piled onto golden, crispy sourdough toast and topped with a perfectly cooked egg. Ready in just 13 minutes with a handful of simple ingredients, it's a high-protein, healthy-fat breakfast that keeps you satisfied for hours and tastes like something you'd order at a trendy brunch café.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 servings
Calories 320 kcal

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

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

For Finishing (Optional)

  • flaky sea salt for finishing; highly recommended
  • fresh chives or microgreens for garnish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 26gProtein: 12gFat: 20gSaturated Fat: 3.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 12gCholesterol: 185mgSodium: 380mgPotassium: 580mgFiber: 7gSugar: 2gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 12mg
Keyword avocado toast recipe, avocado toast with egg, easy breakfast recipe, egg toast, healthy breakfast
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