Simple Avocado Toast With Egg (Printer-Friendly)

Crispy toast meets creamy avocado and perfectly cooked eggs for a quick, satisfying breakfast.

# What You'll 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 pepper, to taste

→ Eggs

05 - 2 large eggs

→ Optional Toppings

06 - Pinch of red pepper flakes
07 - Fresh herbs (parsley, chives, or cilantro)
08 - Cherry tomatoes or radish slices

# How to Make It:

01 - Toast the bread slices in a toaster or on a grill pan until golden brown and crisp on both sides.
02 - While the bread toasts, halve the avocado and remove the pit. Scoop the flesh into a small mixing bowl and mash with a fork or potato masher. Add lemon juice, salt, and pepper, then mash to your preferred consistency — smooth or slightly chunky.
03 - Heat a small nonstick skillet over medium heat and cook the eggs to your liking — fried, poached, or soft-boiled. Season lightly with salt and pepper.
04 - Divide the mashed avocado evenly and spread it across each toasted bread slice, covering the surface to the edges.
05 - Place one cooked egg on top of each avocado-covered toast slice.
06 - Finish with optional toppings such as red pepper flakes, chopped fresh herbs, or sliced cherry tomatoes and radishes. Serve immediately while warm.

# Expert Advice:

01 -
  • Ten minutes from cutting board to plate, which means you can actually eat well on chaotic mornings.
  • The combination of creamy avocado and a runny egg yolk feels indulgent but keeps you full until lunch.
02 -
  • Rubbing a cut garlic clove across the hot toast before adding avocado creates a flavor that is shockingly good with almost zero effort.
  • Do not prep the avocado more than ten minutes ahead or the texture and color will suffer no matter how much lemon juice you use.
03 -
  • Use a potato masher instead of a fork if you want the avocado perfectly smooth in about three seconds flat.
  • Let the skillet get fully hot before cracking in the eggs because a cold pan gives you rubbery whites every single time.

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