Description
This avocado toast with egg combines creamy smashed avocado on crispy artisan bread, topped with perfectly cooked eggs and a sprinkle of herbs and spices. It’s a nutrient-dense breakfast that delivers protein, healthy fats, and complex carbs in one delicious package – perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 2 slices hearty artisan bread (sourdough or whole wheat work great)
- 1 ripe avocado
- 2 large eggs
- 1 tablespoon unsalted butter (or olive oil, if you prefer)
- 1 teaspoon fresh lemon juice
- Pinch of red pepper flakes (optional, for a little kick)
- Salt and freshly cracked black pepper, to taste
- A handful of fresh herbs (chopped chives, parsley, or cilantro)—for garnish
Instructions
- Prep that avocado. Cut your avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice, a pinch of salt, and a crack of black pepper. Mash it gently—keep it a bit chunky so you get those glorious avocado bites!
- Toast the bread. Heat a skillet or griddle over medium-high. Slather the bread slices with butter (or drizzle with oil), then lay ’em in the hot pan until golden-brown and crispy—about 2 minutes per side. Those edges should be beautifully bronzed!
- Fry (or poach) the eggs.
- For sunny-side up: Crack each egg into the same skillet, reduce heat to medium-low, cover, and cook until the whites are set but the yolks are still runny (about 3–4 minutes).
- For poached: Bring a saucepan of water to a gentle simmer, swirl it with a spoon, slip in an egg, and poach for 3 minutes. Remove with a slotted spoon.
- For hard-boiled: Place eggs in a pot, cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 8 minutes. Cool in ice water, peel, and slice.
- Assemble the toast. Spread a generous layer of mashed avocado over each warm toast slice. Gently top each with your egg of choice.
- Finish with flair. Sprinkle on red pepper flakes if you’re feelin’ bold. Garnish with your chopped fresh herbs and another light dusting of salt and pepper.
Notes
- For the creamiest avocado spread, use a perfectly ripe avocado that yields slightly to gentle pressure.
- The lemon juice not only adds brightness but helps prevent the avocado from browning.
- For make-ahead preparation, boil eggs in advance and store in the refrigerator for up to 5 days.
- Experiment with different breads – pumpernickel, sourdough, or multigrain all offer unique flavor profiles.
- Try different toppings like everything bagel seasoning, za’atar, or a drizzle of hot honey for variety.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Modern American
Nutrition
- Serving Size: 1 toast with egg
- Calories: 320
- Sugar: 1g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 185mg
Keywords: avocado toast with egg, breakfast toast, protein breakfast, healthy breakfast, egg avocado toast, easy breakfast recipe, brunch recipe, vegetarian breakfast, open-faced sandwich