Avocado Egg Toast
A creamy, protein-packed breakfast favorite featuring perfectly mashed avocado and runny eggs on crusty toast.
Ingredients
- •4 thick slices of sourdough bread
- •2 ripe Hass avocados
- •4 large eggs
- •1 tablespoon fresh lemon juice
- •0.5 teaspoon salt
- •0.25 teaspoon freshly cracked black pepper
- •0.5 teaspoon red pepper flakes
- •1 tablespoon extra virgin olive oil
Instructions
- 1
Toast the sourdough bread slices in a toaster or in a skillet until golden brown and crispy.
- 2
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- 3
Add the lemon juice, salt, and black pepper to the avocado, and mash with a fork to your desired consistency.
- 4
Heat the olive oil in a non-stick skillet over medium heat and fry the eggs to your liking, keeping the yolks runny for the best texture.
- 5
Generously spread the mashed avocado evenly over each slice of warm toast.
- 6
Top each avocado toast with a fried egg, then garnish with red pepper flakes and an extra pinch of salt and pepper before serving.
💡 Chef tips
- Add a splash of white vinegar to your pan when frying the eggs to help keep the whites neat and compact.
- If your avocados are firm, place them in a brown paper bag with a banana for a day to speed up ripening.
- For extra protein and flavor, sprinkle some toasted sesame seeds or everything bagel seasoning on top.
✅ How it should turn out
The finished dish should feature crisp, golden toast topped with vibrant green, creamy avocado and a warm egg with a rich, runny yolk that oozes when cut.