Simple Avocado Toast With Egg (Print Version)
Creamy mashed avocado on golden toast topped with a perfectly cooked egg. Ready in 10 minutes.
# Ingredient List:
→ Bread
01 - 2 slices whole grain or sourdough bread
→ Avocado Spread
02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and pepper, to taste
→ Eggs
05 - 2 large eggs
→ Optional Toppings
06 - Pinch of red pepper flakes
07 - Fresh herbs (parsley, chives, or cilantro)
08 - Cherry tomatoes or radish slices
# Directions:
01 - Place the bread slices in a toaster or on a heated grill pan and toast until golden brown and crisp on both sides.
02 - While the bread toasts, halve the avocado and remove the pit. Scoop the flesh into a small mixing bowl, add the lemon juice, salt, and pepper, then mash with a fork or potato masher until it reaches your preferred consistency, either smooth or slightly chunky.
03 - Heat a small nonstick skillet over medium heat and cook the eggs to your liking, whether fried sunny-side up, over-easy, or poached. Season lightly with salt and pepper.
04 - Divide the mashed avocado evenly and spread a generous layer over each toasted bread slice.
05 - Carefully place one cooked egg on top of each avocado-covered toast.
06 - Finish with a sprinkle of red pepper flakes, chopped fresh herbs, and sliced cherry tomatoes or radishes. Serve immediately while the toast is still warm and crisp.
# Expert Advice:
01 -
- Ten minutes from cutting board to plate, which means you can have a real breakfast on a weekday without the chaos.
- The combination of healthy fats, protein, and complex carbs keeps you full until lunch without that heavy, sluggish feeling.
02 -
- Rubbing a cut garlic clove across the surface of the warm toast before adding avocado creates a subtle background heat that transforms the whole experience.
- The biggest mistake is waiting too long between toasting and assembling because soggy toast will break your heart every single time.
03 -
- Always taste the mashed avocado on its own before putting it on the toast, because adjusting salt and lemon at that stage is far easier than trying to fix it later.
- Letting the cooked egg rest for just thirty seconds before placing it on the toast prevents the bottom from overcooking in its own heat.