Simple Avocado Toast With Egg (Print Version)

Crispy toast with creamy avocado and a perfectly cooked egg makes this satisfying breakfast ready in 10 minutes.

# What You Need:

→ Bread

01 - 2 slices whole grain or sourdough bread

→ Avocado Spread

02 - 1 ripe avocado
03 - 1 teaspoon lemon juice
04 - Salt and pepper, to taste
05 - Pinch of red chili flakes (optional)

→ Eggs

06 - 2 large eggs

→ Garnish (optional)

07 - Chopped fresh herbs (parsley, chives, or cilantro)
08 - Extra virgin olive oil, for drizzling

# Directions:

01 - Toast the bread slices in a toaster or dry skillet until golden brown and crisp on both sides.
02 - Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork to your desired consistency, then stir in the lemon juice, salt, pepper, and chili flakes if using.
03 - For fried eggs, heat a nonstick skillet over medium heat, lightly oil if desired, and crack in the eggs. Cook until the whites are fully set and the yolks remain runny, about 2 to 3 minutes. For poached eggs, bring a small pot of water to a gentle simmer, add a splash of vinegar, create a swirl, and carefully lower in the eggs. Cook for approximately 3 minutes, then remove with a slotted spoon.
04 - Divide the mashed avocado evenly between the two toasted bread slices, spreading it in an even layer across each slice.
05 - Place one cooked egg on top of each avocado-topped slice. Finish with a sprinkle of fresh herbs and a light drizzle of extra virgin olive oil if desired. Serve immediately.

# Expert Tips:

01 -
  • It takes exactly as long as waiting for coffee to brew, which means zero planning.
  • The creaminess of avocado against a crisp crust and a runny yolk is one of those combinations that never gets old.
02 -
  • Underripe avocado will not mash smoothly and will taste flat, so plan ahead or buy ones that are already soft at the store.
  • Cold eggs straight from the fridge cook unevenly, letting them sit out for ten minutes beforehand changed my results completely.
03 -
  • A light oil coating on the skillet before frying eggs prevents sticking and gives the edges a lacy crispness that contrasts the soft center.
  • The vinegar in poaching water is not optional, it is the only thing keeping the egg whites from feathering out into a cloudy soup.

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