Avocado Toast with Egg

There's something about the smell of bread toasting on a quiet morning that makes everything feel possible. I discovered avocado toast not through a trendy café, but through pure accident—I had half an avocado left over, some good bread going stale, and exactly ten minutes before needing to leave for work. That first bite, the way the creamy green contrasted with the crispy golden edges, changed how I thought about breakfast entirely. Now it's become my go-to when I want something that feels both indulgent and honest.

I made this for my sister one Sunday morning during one of her visits, and she watched the whole process with this skeptical expression on her face—like how could something so simple actually taste good? The moment she took that first bite, her shoulders dropped and she asked for the recipe immediately. That's when I realized it wasn't about complexity; it was about respecting each ingredient enough to let it shine.

Ingredients

• Whole-grain or sourdough bread (2 slices): The bread is your foundation, so choose something with actual flavor and structure—it needs to support the creamy avocado without getting soggy.
• Ripe avocado (1): This is non-negotiable; an unripe avocado will turn your toast into a sad, chunky situation, while an overripe one falls apart before it hits the toast.
• Lemon juice (1 teaspoon): Beyond adding brightness, this small amount prevents the avocado from browning and wakes up all the other flavors.
• Sea salt (1/4 teaspoon): Don't skip this or use table salt; sea salt has a cleaner taste and a touch of minerality that elevates the entire dish.
• Freshly ground black pepper (1/8 teaspoon): Fresh grinding matters here—pre-ground pepper sits in your cabinet losing its punch, and this dish demands that peppery bite.
• Red chili flakes (1/8 teaspoon, optional): A whisper of heat brings all the flavors into focus, even if you think you don't like spicy food.
• Large eggs (2, optional): If you're adding protein, eggs are your best friend—poached keeps things delicate, fried gives you that crispy-edged yolk.
• Fresh chives or cilantro, chopped (1 tablespoon): This is the final note that says you care; it adds color, a hint of onion or herb depending on which you choose, and a fresh finish.
• Extra-virgin olive oil (1 teaspoon, optional): A quality oil here isn't a luxury—it's flavor, so don't use the cooking stuff.

Instructions

Get the bread golden:

Slide your bread into the toaster and set it to medium-high so it gets crispy on the outside but doesn't dry into a cracker. You're listening for that satisfying pop, and the aroma should be buttery and toasty, not burnt.

Prep the avocado while toasting:

While the toast is happening, run your knife around the avocado lengthwise, twist the halves apart, and use a spoon to scoop the flesh into your bowl—this method keeps your fingers clean and your avocado intact.

Season and mash:

Add the lemon juice, salt, pepper, and chili flakes right away, then press your fork gently through the avocado, aiming for something between smooth and chunky—tiny pockets of texture are what you want. The lemon prevents browning and the seasoning starts melding immediately.

Cook your eggs (if using):

For poached, bring water to a gentle simmer and slide the egg in; for fried, heat a pan with a touch of oil and crack the egg in, letting the whites turn opaque while the yolk stays soft. Either way, this takes about three minutes if you're quick.

Spread and compose:

Spread the mashed avocado across your toast in an even layer, leaving just a tiny border of toast showing around the edges. If you're adding an egg, place it gently on top while both are still warm.

Finish with grace:

Drizzle with that good olive oil, scatter your chives or cilantro across the top, and serve immediately while the toast is still warm and the avocado is still creamy.

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My neighbor knocked on the door one morning as I was finishing my avocado toast, and when I offered to make her one too, she ended up staying for an hour over coffee. That's when I realized this simple breakfast had become a way to slow down and actually connect, rather than just refuel before rushing out.

Why Avocado Matters Here

Avocado gets praised everywhere, but most people don't understand what it actually brings to the table beyond creaminess. It's a fruit that acts like butter, turning something as simple as toast into something that feels intentional and nourishing. The moment you bite through that golden crust into the soft, pale green flesh, you get this quiet luxury that comes from respecting good ingredients and not overthinking them. That's the whole philosophy of this dish right there.

Variations That Work

Once you understand the basic formula, you can play. I've added everything from crispy bacon to thinly sliced radishes to smoked salmon, and every single version feels fresh and right. The key is not to overthink it—each addition should make sense with the other flavors, not fight against them. Think of the avocado and toast as your canvas, and everything else as the brushstrokes that make it yours.

Making It Your Own

This recipe thrives on customization because the base is so solid that it supports whatever direction you take it. On days when I want protein, I add the egg or some feta; when I want brightness, I pile on fresh tomatoes and extra cilantro; when I'm feeling indulgent, smoked salmon turns it into something that tastes fancy but took five minutes. The beautiful part is that none of these changes make it harder or require special skills.

• Try swapping the bread type—pumpernickel brings earthiness, whole grain adds nuttiness, and focaccia makes it feel like a real meal.
• If eggs aren't your thing, roasted chickpeas give you that crispy-textured protein without the complexity of cooking another component.
• Keep a small container of everything-bagel seasoning on hand as an instant upgrade that hits salt, spice, and sesame all at once.

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What started as a rushed-morning accident has become proof that some of the best things in life come from simplicity and good ingredients. Every time I make this, it reminds me that breakfast doesn't need to be complicated to be memorable.

Recipe FAQs

→ What type of bread is best for this dish?

Whole-grain or sourdough bread works best as it toasts well and provides a sturdy base for the creamy avocado topping.

→ Can I make it vegan?

Yes, simply omit the egg or replace it with sliced tomatoes or radishes to keep it plant-based.

→ How do I get the avocado texture right?

Mash the avocado until mostly smooth but still slightly chunky for a pleasant texture that spreads easily on toast.

→ What spices enhance this dish?

A pinch of sea salt, freshly ground black pepper, and optional red chili flakes add balance between creaminess and a mild kick.

→ What are good toppings to add?

Fresh chives or cilantro add brightness, and drizzling extra-virgin olive oil can enhance richness. Optional toppings like feta or smoked salmon add variety.