Avocado-Egg Toast topped with fresh herbs and spices

Avocado-Egg Toast

BySavannah Brooks
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Why Make This Recipe

Avocado-egg toast is a perfect blend of creamy avocado and rich eggs on crisp bread. It’s simple, quick to make, and provides a great boost of energy for your day. Whether you need a filling breakfast or a tasty snack, this dish checks all the boxes. Plus, you can customize it to suit your taste!

How to Make Avocado-Egg Toast

Ingredients

  • 1 ripe avocado
  • 2 eggs
  • 2 slices of bread
  • Salt and pepper to taste
  • Hot sauce (optional)
  • Scallions, chopped (for garnish)

Directions

  1. Toast the slices of bread to your liking.
  2. While the bread is toasting, bring a small pot of water to a simmer and add the eggs. Cook for about 6-7 minutes for soft-boiled eggs.
  3. Meanwhile, scoop the avocado into a bowl, season with salt and pepper, and mash it with a fork.
  4. Once the eggs are cooked, remove them from the pot and place them in cold water to stop the cooking process. Peel the eggs and set aside.
  5. Spread the mashed avocado evenly on the toasted bread.
  6. Slice the eggs in half and place them on top of the avocado toast.
  7. Drizzle with hot sauce if desired and sprinkle with chopped scallions. Serve immediately.

How to Serve Avocado-Egg Toast

Serve your avocado-egg toast warm for the best flavor. You can add extra toppings like sliced tomatoes, radishes, or crumbled feta cheese if you like. Enjoy it with a side of fresh fruit or a light salad for a complete meal.

How to Store Avocado-Egg Toast

This dish is best enjoyed fresh, as the avocado can brown quickly. If you have leftovers, store the avocado separately in an airtight container, and cover it with plastic wrap, pressing it directly against the surface to minimize air exposure. Cooked eggs can be stored in the fridge for up to two days. When ready to eat, simply toast fresh bread and assemble again.

Tips to Make Avocado-Egg Toast

  • Choose a ripe avocado for a creamy texture.
  • Don’t overcook the eggs; soft-boiled eggs give the toast a nice runny yolk.
  • Use whole grain or sourdough bread for added flavor and nutrition.
  • Experiment with different seasonings like garlic powder or chili flakes for a kick.

Variation

You can add additional toppings to your avocado-egg toast. Try smoked salmon, crispy bacon, or even a sprinkle of everything bagel seasoning for variety.

FAQs

1. Can I use hard-boiled eggs instead of soft-boiled?
Yes, you can! Hard-boiled eggs work just as well and provide a firmer texture.

2. Can I make this recipe vegan?
You can skip the eggs and add other toppings like nutritional yeast, or use tofu to make a similar dish.

3. How can I tell if my avocado is ripe?
A ripe avocado should yield slightly when you press it gently. It should not be too mushy or too hard.

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Avocado-Egg Toast

  • Author: admin
  • Total Time: 17 minutes
  • Yield: 2 servings
  • Diet: Vegetarian
Print Recipe

Description

A delicious blend of creamy avocado and rich eggs on crisp bread, perfect for breakfast or a snack.

Ingredients

  • 1 ripe avocado
  • 2 eggs
  • 2 slices of bread
  • Salt and pepper to taste
  • Hot sauce (optional)
  • Scallions, chopped (for garnish)

Instructions

  1. Toast the slices of bread to your liking.
  2. While the bread is toasting, bring a small pot of water to a simmer and add the eggs. Cook for about 6-7 minutes for soft-boiled eggs.
  3. Scoop the avocado into a bowl, season with salt and pepper, and mash it with a fork.
  4. Once the eggs are cooked, remove them from the pot and place them in cold water to stop the cooking process. Peel the eggs and set aside.
  5. Spread the mashed avocado evenly on the toasted bread.
  6. Slice the eggs in half and place them on top of the avocado toast.
  7. Drizzle with hot sauce if desired and sprinkle with chopped scallions. Serve immediately.

Notes

Best served warm. Can add toppings like sliced tomatoes or feta cheese.

  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Breakfast
  • Method: Boiling and Toasting
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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