Simple Avocado Toast With Egg (Printable)
Creamy smashed avocado on golden toast topped with a perfectly cooked egg for a quick, satisfying breakfast.
# What You Need:
→ Base
01 - 2 slices whole grain or sourdough bread
→ Avocado Spread
02 - 1 ripe avocado
03 - 1 teaspoon lemon juice
04 - Salt and pepper, to taste
05 - Pinch of red chili flakes (optional)
→ Protein
06 - 2 large eggs
→ Garnish
07 - Chopped fresh herbs (parsley, chives, or cilantro)
08 - Extra virgin olive oil, for drizzling
# How-To:
01 - Toast the bread slices in a toaster or on a 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 preferred consistency, then fold in the lemon juice. Season with salt, pepper, and chili flakes if desired.
03 - For fried eggs: Heat a lightly oiled nonstick skillet over medium heat. 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 swirl, and carefully lower each egg into the center. Cook for about 3 minutes, then lift out 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. Finish with a sprinkle of fresh herbs and a light drizzle of extra virgin olive oil. Serve immediately while warm.
# Expert Tips:
01 -
- It takes exactly ten minutes from fridge to plate, which is faster than waiting in line at any coffee shop.
- The combination of creamy avocado and a runny egg yolk over crunchy toast is the kind of simple perfection that never gets old.
02 -
- If you try to spread avocado on bread that is even slightly soft, the whole thing collapses into a soggy mess, so make sure that toast is truly crisp.
- A splash of vinegar in your poaching water helps the egg whites wrap tightly around the yolk instead of spreading into a ghostly cloud across the pot.
03 -
- Choose avocados that are dark green with a slightly bumpy skin and that yield just a bit when squeezed, because those pale rock hard ones at the store need two to three days on the counter before they are ready.
- Crack your eggs into a small bowl first instead of directly into the pan or pot so you can fish out any shells and slide the egg in gently for a cleaner shape.