Avocado Toast with Egg (Printable)

Creamy avocado spread on crisp toasted bread, topped with egg and fresh herbs for a vibrant bite.

# Ingredient List:

→ Bread

01 - 2 slices whole-grain or sourdough bread

→ Avocado Mixture

02 - 1 ripe avocado
03 - 1 teaspoon lemon juice
04 - 1/4 teaspoon sea salt
05 - 1/8 teaspoon freshly ground black pepper
06 - 1/8 teaspoon red chili flakes (optional)

→ Toppings

07 - 2 large eggs (optional)
08 - 1 tablespoon fresh chives or cilantro, chopped
09 - 1 teaspoon extra-virgin olive oil (optional)

# Directions:

01 - Toast the bread slices until golden and crisp.
02 - Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, black pepper, and chili flakes if using. Mash until mostly smooth with some texture.
03 - Cook the eggs to preferred doneness such as poached or fried, if using.
04 - Spread the mashed avocado evenly over the toasted bread slices.
05 - Top each toast with an egg if desired. Drizzle with olive oil and sprinkle with chopped chives or cilantro. Serve immediately.

# Expert Tips:

01 -
  • Ready in under fifteen minutes, which means no excuses for skipping breakfast on rushed mornings.
  • The combination of textures—crispy toast, silky avocado, runny yolk if you add an egg—feels luxurious without any actual fuss.
  • Endlessly customizable based on what's in your fridge, making it impossible to get bored.
02 -
  • Don't mash your avocado more than a minute before eating it—the flesh oxidizes and browns quickly, so timing is everything.
  • If your avocado feels hard, let it sit on the counter for a day; the difference between an unripe and ripe avocado changes this entire dish from disappointing to transcendent.
03 -
  • Buy avocados that yield slightly to finger pressure—they'll be perfectly ripe within a day and won't have that sad, stringy texture of overripe fruit.
  • Toast your bread a touch longer than you think necessary; it needs enough structure to hold the weight of the avocado without collapsing into sogginess.
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