I didn’t grow up eating avocado toast. Back in my small-town Midwest kitchen, we made toast with butter and the occasional spoonful of grape jelly if we were feeling fancy. Avocados were rare and oddly exotic, something you’d hear about in a California cookbook or see in the produce aisle and quietly pass by. But somewhere between learning how to properly salt a tomato and realizing that breakfast could be more than just survival fuel, I discovered the magic of a perfectly ripe avocado. The moment I topped that green gold with a jammy egg and a pinch of flaky salt, I knew this wasn’t just trendy café fare—it was real food, satisfying food, and exactly what my mornings had been missing.
I still remember the first time I made it at home. I was sleep-deprived with a baby on my hip, scrambling for something quick but nourishing. I mashed half an avocado with a fork, not even bothering with lemon juice or seasoning, plopped it on toast, and topped it with a fried egg that wasn’t quite round. It wasn’t pretty, but oh, it was good. Since then, I’ve made this a thousand different ways, sometimes dressed up for brunch guests and sometimes eaten standing over the sink in a quiet kitchen. It’s become a staple in my recipe rotation, not because it’s trendy, but because it’s comforting, endlessly flexible, and just so satisfying.
Why You’ll Love This Avocado Toast with Egg
- Ready in under 15 minutes, even on a groggy morning
- Simple ingredients with rich, satisfying flavors
- High in protein and healthy fats to keep you full
- Customizable with whatever you have on hand
- Equally perfect for breakfast, lunch, or a midnight snack
Ingredients You’ll Need:
- Ripe avocados. You want them soft to the touch but not mushy. If they yield gently under your thumb, they’re ready. If you’ve only got firm avocados, let them sit in a paper bag overnight with a banana. I’ve done that many times.
- Good bread, I lean toward sourdough or a hearty multigrain slice that can stand up to toppings. White sandwich bread will do in a pinch, but it won’t have that satisfying crunch.
- Eggs, I usually go for medium or large eggs. Fried, poached, soft-boiled—pick your style. I tend to fry mine in a bit of olive oil until the edges get lacy.
- Salt and pepper. Don’t skimp. A flaky sea salt can elevate this from good to memorable.
- Optional: Lemon juice. A tiny squeeze brightens everything up. If I’m using a very ripe avocado that tastes a little flat, lemon saves the day.
- Optional toppings: Red pepper flakes, everything bagel seasoning, sliced radish, chopped herbs, or a drizzle of hot sauce. I’ve used them all depending on the day and what the fridge held.
How to Make It (Step-by-Step Instructions):
Start by toasting your bread. This step seems simple, but it really matters. I like to toast mine in a dry skillet over medium heat or directly under the broiler if I’m making several at once. You want golden edges and a surface sturdy enough to handle the toppings without becoming soggy.
While your bread toasts, prepare your avocado. Cut it in half, remove the pit, and scoop the flesh into a bowl. I mash mine with a fork, leaving a few chunks for texture. A small pinch of salt goes in, and sometimes a squeeze of lemon if it needs a little zip. If you mash it too early, it can brown—so try to time it just right.
Now the eggs. My go-to method is frying in a splash of olive oil until the white is just set but the yolk stays soft. I tilt the pan and spoon a little hot oil over the top for that lacy, slightly crisp finish. If you prefer a poached or boiled egg, go for it. I sometimes do soft-boiled (6.5 minutes in simmering water, then plunged in ice) when I want something neater.
Once everything’s ready, it’s just a matter of assembly. Spread the mashed avocado generously over the toast. Top with your egg, then sprinkle salt and pepper to taste. Add any extras—chili flakes if I’m feeling spicy, a dash of hot sauce if I need a wake-up call, or a few microgreens when I’m pretending to be fancy. And that’s it. No need to overthink it.
Expert Tips for the Best Results:
Over the years, I’ve learned that timing and texture are everything with avocado toast. Don’t toast the bread too far in advance or it’ll lose its crunch. Likewise, don’t mash the avocado too early or you risk browning. Letting the egg rest for a minute before topping the toast helps keep the yolk from running off immediately. And when in doubt, add a bit of lemon—it makes the avocado taste fresher and balances the richness of the egg.
Variations & Substitutions:
There have been mornings when I was out of bread and used leftover pita, tortillas, even a halved English muffin—and they all worked just fine. When I’m out of eggs, I’ll top the avocado with chickpeas or even canned sardines if I’m feeling brave and need the protein. I’ve tried adding a thin slice of tomato or cucumber underneath the avocado for crunch, and even once stirred in a bit of feta cheese to the mash. That day, I was cleaning out the fridge and stumbled onto something delicious. Don’t be afraid to experiment—you really can’t mess this up.
Serving Suggestions:
This is the kind of recipe that fits just about any time of day. I’ve served it as a casual brunch with friends, paired with coffee and a simple fruit salad. I’ve also made it for dinner when I didn’t have the energy to cook anything else, throwing a few roasted sweet potatoes on the side to make it feel more complete. If you’re hosting, a platter of avocado toasts topped with different ingredients—one with egg, another with smoked salmon, maybe one with roasted red pepper—is always a hit.
Storage & Reheating Instructions:
This is definitely best fresh, but if you’ve got leftover mashed avocado, store it in an airtight container with a piece of plastic wrap pressed directly on the surface to prevent browning. It’ll keep for about a day. If you need to reheat the toast, do it gently in a toaster oven to restore some of the crispness. Eggs are trickier—if you have extras, I recommend soft-boiled ones, you can peel and store in the fridge for up to two days. Just let them come to room temperature before serving.
Recipe FAQs
Can I make this ahead of time?
You can prep parts of it ahead—like soft-boil your eggs or mash the avocado and cover it well—but the best results come when you assemble right before eating.
What if I don’t like runny eggs?
Not a problem. Scrambled eggs work wonderfully. Just make sure they’re not overcooked—soft and creamy pairs best with the avocado.
Is this recipe good for kids?
My grandkids love it, especially if I cut it into quarters. Sometimes I leave out the seasoning and add a slice of cheese on top. Big hit.
Can I use frozen avocado?
I’ve tried it, and while it’s not as vibrant, it does work in a pinch. Just thaw completely and mash with lemon juice to bring back some life.
Nutrition Information (Per Serving):
Calories: ~320 | Protein: 11g | Carbohydrates: 24g | Fat: 21g | Fiber: 7g
(Note: Nutrition estimates will vary based on bread and toppings used.)
Avocado toast with egg may sound simple, and it is—but it’s also something more. It’s adaptable, nourishing, and a little luxurious, even on the busiest mornings. Whether you’re making it for yourself, a partner, a kid, or a friend who drops by unexpectedly, something is grounding about this humble little dish. I hope you’ll give it a try, put your spin on it, and make it part of your own kitchen story. And if you do, I’d love to hear about it. Drop a comment, share a photo, or just know that I’m cheering you on from my little corner of the kitchen.
Avocado Toast with Egg
Ingredients
- 2 slices whole grain or sourdough bread toasted
- 1 ripe avocado
- 1 tsp lemon juice
- Salt and pepper to taste
- 2 eggs fried, poached, or boiled—your choice
- Optional toppings: red pepper flakes everything bagel seasoning, microgreens, feta, hot sauce, cherry tomatoes
Instructions
- Mash the Avocado: In a small bowl, mash the avocado with lemon juice, salt, and pepper until creamy (chunky or smooth—your choice).
- Toast the Bread: Toast slices of bread to your desired crispness.
- Cook the Eggs: Fry, poach, or boil the eggs to your preference. Sunny-side up and poached eggs are popular choices for a runny yolk.
- Assemble the Toast: Spread mashed avocado evenly onto each slice of toast. Top with a cooked egg.
- Garnish: Sprinkle with optional toppings like red pepper flakes, everything seasoning, or microgreens for extra flavor and crunch.
Notes
- Use a squeeze of lime and chopped cilantro for a Southwest twist.
- For extra protein, add smoked salmon or turkey bacon.
- Make it spicy with a drizzle of sriracha or chili oil.
- Gluten-free bread works great for a GF version.