Avocado Toast With Egg (Print Page)

Creamy avocado meets perfectly cooked egg on crispy toast for a satisfying breakfast ready in 10 minutes.

# What You Need:

→ Bread

01 - 2 slices whole grain or sourdough bread

→ Avocado Spread

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper, to taste
05 - Pinch of red chili flakes (optional)

→ Eggs

06 - 2 large eggs

→ Garnish (Optional)

07 - Fresh chopped herbs (parsley, chives, or cilantro)
08 - Extra virgin olive oil, for drizzling

# Directions:

01 - Toast the bread slices in a toaster or on a dry skillet over medium heat until golden brown and crisp on both sides.
02 - Halve the avocado, remove the pit, and scoop the flesh into a mixing bowl. Mash with a fork to your desired consistency, then stir in the lemon juice, salt, pepper, and chili flakes if using.
03 - For fried eggs, heat a nonstick skillet over medium heat with a light coating of oil. Crack in the eggs and cook until the whites are fully set and the yolks remain runny, approximately 2 to 3 minutes. For poached eggs, bring a small pot of water to a gentle simmer, add a splash of vinegar, create a gentle swirl, and carefully lower each egg into the center. Cook for about 3 minutes, then remove with a slotted spoon and drain on a paper towel.
04 - Divide the mashed avocado evenly between the two toasted bread slices, spreading it in an even layer across each piece.
05 - Place one cooked egg on top of each avocado toast. Sprinkle with fresh herbs and finish with a light drizzle of extra virgin olive oil if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • It takes exactly ten minutes from fridge to plate, which means no excuse to skip breakfast ever again.
  • The combination of creamy avocado and a runny yolk creates a sauce that no amount of money at a cafe can improve upon.
02 -
  • An avocado that feels slightly soft under gentle palm pressure is perfect, but one with dark sunken spots has already gone past its prime.
  • Cooking eggs on heat that is too high gives you crispy rubbery edges and an overdone yolk before the whites have finished setting.
03 -
  • A pinch of salt in the egg while it cooks seasons it from within rather than just sitting on top.
  • The best avocado toast you will ever eat is the one you make when you are actually hungry, not when you are photographing it.

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