Avocado Egg Toast
A creamy, protein-packed breakfast favorite featuring perfectly mashed avocado and runny eggs on crispy toast.
Ingredients
- •4 thick slices of sourdough bread
- •2 ripe Hass avocados
- •4 large eggs
- •1 tablespoon fresh lemon juice
- •0.5 teaspoon kosher salt
- •0.25 teaspoon freshly ground black pepper
- •0.25 teaspoon red pepper flakes
- •1 tablespoon extra virgin olive oil
- •2 tablespoons chopped fresh cilantro or chives
Instructions
- 1
Toast the slices of sourdough bread in a toaster or a dry skillet over medium-high heat until golden brown and crispy.
- 2
Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
- 3
Add the lemon juice, kosher salt, and black pepper to the avocados, then mash with a fork until mostly smooth but still slightly chunky.
- 4
Heat the olive oil in a non-stick skillet over medium-low heat and fry the eggs to your preferred doneness, keeping the yolks runny if desired.
- 5
Generously spread the mashed avocado evenly across each slice of warm toasted sourdough.
- 6
Top each avocado toast with a fried egg.
- 7
Garnish with red pepper flakes, fresh herbs, and a light pinch of flaky sea salt before serving immediately.
💡 Chef tips
- Add a splash of white vinegar to the pan if you prefer to poach the eggs instead of frying them.
- Rub a halved garlic clove over the warm toast before spreading the avocado for an extra layer of flavor.
- To prevent leftover avocado mash from browning, press plastic wrap directly onto the surface and store it in the fridge for up to a day.
✅ How it should turn out
The finished toast features vibrant green, creamy avocado sitting beneath a tender egg with a rich, runny yolk, all balanced by the satisfying crunch of toasted sourdough.