Ingredients
Scale
For the Toast:
- 1 slice bread (sourdough, whole grain, or your choice)
- ½ ripe avocado
- ½ teaspoon fresh lemon juice
- Pinch of salt
- Pinch of black pepper
- ½ teaspoon olive oil or butter (for toast, optional)
For the Egg:
- 1 large egg
- 1 teaspoon olive oil or butter
- Salt and pepper to taste
Optional Toppings:
- Red pepper flakes
- Everything bagel seasoning
- Microgreens or fresh herbs
- Cherry tomatoes, halved
- Feta or goat cheese crumbles
- Hot sauce
- Hemp seeds or sesame seeds
Instructions
- Toast the Bread: Place bread slice in toaster or toaster oven. Toast until golden brown and crispy. For extra flavor, brush bread lightly with olive oil or butter before toasting, or spread a thin layer after toasting.
- Prepare Avocado: While bread toasts, cut avocado in half lengthwise, remove pit, and scoop flesh into a small bowl. Add lemon juice, salt, and pepper. Mash with a fork until creamy but still slightly chunky—you want some texture, not a completely smooth puree.
- Cook the Egg: Heat a small skillet over medium heat. Add olive oil or butter and let it heat until shimmering (but not smoking). Crack egg into the pan, being careful not to break the yolk. Season with salt and pepper. Cook for 2-3 minutes for sunny-side up with runny yolk, or flip carefully and cook an additional 1 minute for over-easy. For fully cooked yolk, cook 4-5 minutes total.
- Assemble: Spread mashed avocado evenly over the toasted bread, making sure to reach the edges. Carefully slide the cooked egg on top of the avocado.
- Season and Garnish: Sprinkle with additional salt, pepper, and red pepper flakes if using. Add any optional toppings you desire—microgreens, seeds, cheese, or fresh herbs.
- Serve Immediately: Enjoy your avocado toast right away while the egg is hot and the toast is crispy. The runny yolk will mix with the avocado when you cut into it, creating a delicious creamy sauce.
Notes
- Choose ripe avocados that yield to gentle pressure—underripe avocados won’t mash smoothly.
- Don’t overmash the avocado—some texture is good and creates better mouthfeel.
- Cook eggs over medium (not high) heat to prevent burning and rubbery texture.
- Season at every step—toast, avocado, and egg all need salt to taste their best.
- Lemon juice prevents avocado from browning and adds brightness.
- This recipe is best served immediately—avocado toast doesn’t keep well assembled.
- Easily double, triple, or quadruple for multiple servings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 complete avocado toast with egg
- Calories: 345
- Sugar: 2g
- Sodium: 385mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 186mg