Avocado Toast With Egg

There's something about the first bite of avocado toast that stops you mid-morning rush. I discovered this while standing in my tiny kitchen on a Tuesday, running late for work but refusing to skip breakfast, and somehow that creamy green spread on golden toast became the thing that made the day feel intentional. Now it's my go-to when I want something that feels both nourishing and indulgent, ready in the time it takes to brew coffee.

I made this for my friend Sarah on a lazy Sunday, and watching her eyes light up when she bit into the combination of runny egg yolk and buttery avocado made me realize this simple toast had become my secret weapon for making people feel welcome. She's been making it ever since, and it's become our shorthand for low-pressure, high-reward hospitality.

Ingredients

• Whole-grain or sourdough bread: Two thick slices give you enough structure to hold the creamy filling without falling apart. Sourdough adds a tangy complexity that somehow makes avocado taste even better.
• Ripe avocado: The one ingredient that matters most—look for avocados that yield slightly to gentle pressure, not rock-hard or mushy. A truly ripe avocado will make you wonder why you ever bought the hard ones.
• Lemon juice: One teaspoon is the difference between avocado that tastes like itself and avocado that tastes alive. The acid brightens everything and prevents browning if you're prepping ahead.
• Sea salt and freshly ground black pepper: Quarter and eighth teaspoons respectively sound minimal, but they're your flavor amplifiers. Fresh pepper especially changes the entire personality of the dish.
• Red chili flakes: Optional but honestly not really—that eighth teaspoon adds a whisper of heat that makes each bite more interesting.
• Large eggs: Two eggs, cooked however you prefer, though a runny yolk becomes sauce when it breaks into the avocado. Fried or poached both work beautifully.
• Fresh chives or cilantro: A tablespoon of chopped herbs feels like a tiny celebration on top, adding freshness and color.
• Extra-virgin olive oil: One teaspoon drizzled at the end, and yes, quality matters here since it's a finishing touch that's actually tasted.

Instructions

Get the bread golden:

Pop your bread into the toaster and watch for that moment when it turns deep golden, not pale. You want it crispy enough to hold the creamy filling without turning into soggy disappointment thirty seconds later.

Rescue your avocado:

While toast is happening, cut your avocado lengthwise, twist the halves apart, and use a spoon to scoop the flesh into a small bowl. The pit usually comes out easily if you twist it gently with the spoon still lodged in it.

Season the avocado:

Add lemon juice, salt, pepper, and chili flakes to your avocado. Mash with a fork until mostly smooth but still slightly chunky—you're looking for texture that feels intentional, not baby food.

Cook your eggs if using:

If you're adding eggs, this is when you start them. Fried eggs take about three minutes, poached slightly longer, and timing-wise you want them ready just as your toast finishes.

Build your toast:

Spread the mashed avocado generously across each warm toast slice. Don't be shy here—this is the star of the show.

Top and finish:

Gently place your cooked egg on top if using, drizzle with olive oil, and finish with a scattering of chopped herbs. Serve immediately while everything is still warm and the toast is still crispy.

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This dish became my meditation when my job got chaotic. Something about deliberately mashing avocado, watching bread toast, and assembling breakfast with intention grounded me on mornings that threatened to spiral. It's not fancy, but it's reliable, and that turned out to be exactly what I needed.

The Perfect Avocado

Picking an avocado is genuinely a skill that develops over time. I learned to stop trusting color and start trusting feel—a ripe avocado yields slightly to gentle palm pressure but isn't mushy. If you buy one too early, place it in a paper bag on your counter for a day or two and it'll soften beautifully. The moment you cut it open and see that pale green flesh is always satisfying, like you actually got it right.

Variations That Actually Work

The baseline avocado toast is perfect, but sometimes you want to build on it. I've added crumbled feta cheese and it changed everything—the salt and tang against the creamy avocado is addictive. A few slices of smoked salmon turn it into something restaurant-quality, and roasted cherry tomatoes add tartness if you want the egg-free version. The beauty of this dish is that it welcomes additions without demanding them, so play with what you have and what you're craving.

Timing and Serving

This recipe is all about coordination—getting the toast hot, the avocado ready, and the eggs cooked all at roughly the same moment. There's almost no prep, which means no hiding behind mise en place; you're working live. Serve it immediately because avocado toast is best when the toast is still warm and the toppings haven't begun to soften into the bread.

• If you're making this for two people, consider toasting the bread and having avocado prepped while you cook the eggs.
• For meal prep or a vegan version, skip the egg entirely or add sliced tomato or radish for crunch.
• Pairs beautifully with black coffee or green tea—something bright and unbussy that doesn't compete.

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Avocado toast is proof that simplicity, when done with attention, becomes something worth returning to. It's become my version of comfort food.

Recipe FAQs

→ What type of bread works best?

Whole-grain or sourdough bread toasted until crisp provides a sturdy base and complements the creamy avocado.

→ How can I make it spicier?

Add red chili flakes to the avocado mixture or sprinkle on top to introduce a pleasant kick.

→ What egg styles are recommended?

Poached or fried eggs work best, offering a rich yolk that blends well with the avocado.

→ Are there vegan options?

Omit eggs and consider topping with sliced tomatoes or radishes for freshness without animal products.

→ Can I add more toppings?

Yes, consider additions like feta cheese, smoked salmon, or cherry tomatoes for variety and extra flavor.