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Avocado Toast with Egg
Isla Marie

Avocado Toast with Egg

A simple, balanced meal made with crisp whole-grain toast, creamy mashed avocado, and a perfectly cooked egg. This recipe delivers protein, healthy fats, and steady energy in under 15 minutes, making it ideal for breakfast, brunch, or a quick meal any time of day.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 2 people
Course: Breakfast, Brunch, Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 slices whole-grain or sourdough bread
  • 1 ripe avocado
  • 2 large eggs
  • 1 teaspoon olive oil or butter
  • Salt to taste
  • Black pepper to taste
  • Optional: lemon juice chili flakes, fresh herbs

Equipment

  • Toaster or skillet
  • Small bowl
  • Fork
  • Non-stick skillet or saucepan (for eggs)
  • Spatula

Method
 

  1. Toast the bread until golden and crisp.
  2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  3. Mash the avocado with a fork, adding a pinch of salt and optional lemon juice.
  4. Heat olive oil or butter in a skillet over medium heat.
  5. Cook the eggs to your preference (fried, poached, or scrambled).
  6. Spread the mashed avocado evenly over the toasted bread.
  7. Place one egg on each slice of toast.
  8. Season with salt, black pepper, and optional toppings before serving.

Notes

  • Use sturdy bread to prevent sogginess.
  • Slightly runny yolks add richness, but fully cooked eggs work well too.
  • Avocado should be mashed just before serving to avoid browning.