Avocado Toast with Egg

There’s just something irresistible about the creamy richness of avocado paired with the hearty satisfaction of a perfectly cooked egg, all sitting on a crisp, golden slice of toast. It’s the kind of breakfast (or lunch… or dinner) that makes you feel like you’re eating at a cozy café without ever leaving your kitchen.

I first made this avocado toast with egg on a lazy Sunday morning when I wanted something wholesome but didn’t feel like making a complicated breakfast. What started as a “let’s see what I can whip up with what’s in the fridge” moment turned into one of my most treasured go-to recipes. It’s fast, filling, fresh, and oh-so-flavorful.

And the best part? It’s endlessly customizable. Whether you’re cooking for one, impressing guests with brunch, or just need a quick but nourishing weekday meal, this dish never fails to deliver.

Why I Love This Recipe

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What makes avocado toast with egg so special is that it checks off all the boxes: it’s nutritious, delicious, and effortlessly stylish. This is the kind of meal that looks like it took a lot of time and thought to prepare, when in reality, it comes together in minutes. It feels like a luxury, but it’s totally accessible.

There’s a reason avocado toast took over menus and Instagram feeds a few years ago—and it’s not just because it photographs well (though it does). The combination of textures and flavors is what seals the deal for me. The crisp toast contrasts beautifully with the creamy avocado, while the egg—whether poached, soft-boiled, fried, or scrambled—adds a rich, satisfying protein boost that makes this more than just a snack.

It’s also incredibly adaptable. Want some heat? Add chili flakes. Craving some zest? A squeeze of lemon does wonders. Want to load it up with extras? Microgreens, tomatoes, feta, or even smoked salmon can turn this into a gourmet experience.

This is the kind of recipe that feels like self-care—something you make when you want to treat yourself right.

Ingredients for Avocado Toast with Egg

Let’s talk about what you’ll need to make this dreamy dish. The ingredient list is short and simple, but each component plays a big role in the overall flavor and texture.

You only need a few basic pantry and fridge staples, and you probably already have them on hand. But what’s beautiful about this recipe is how high-quality ingredients truly shine here. Use the freshest eggs, ripe avocados, and good bread, and you’ll have a toast that’s worthy of your favorite brunch spot.

Here’s everything you’ll need:

• Bread – I prefer a thick-cut, hearty sourdough or multigrain bread. It holds up well under the weight of the toppings and adds a lovely chew.
• Ripe avocado – Look for avocados that give slightly when you gently press them. Too firm and it won’t mash well; too soft and it might be past its prime.
• Eggs – You can poach, fry, soft-boil, or scramble, depending on your mood.
• Lemon juice – Just a touch adds brightness and prevents the avocado from browning.
• Salt and pepper – The essentials. Don’t skip them.
• Optional toppings – Chili flakes, olive oil, feta, microgreens, sliced cherry tomatoes, or everything bagel seasoning. These extras take your toast to the next level.

What I love most is how easy it is to tailor this recipe to suit your tastes and what you have in the kitchen. It’s simple, unfussy food that’s still full of character.

How Much Time Will You Need

You’ll be amazed at how quickly this comes together. From start to finish, it takes no more than 10 to 15 minutes, depending on how you cook your egg.

• Prep time: 5 minutes
• Cook time: 5 to 10 minutes
• Total time: 10 to 15 minutes

That’s faster than most coffee runs—and so much more satisfying.

How to Make This Avocado Toast with Egg

Let’s walk through the steps together. I promise, this is beginner-friendly. Whether you’re cooking for yourself or someone special, this step-by-step guide will walk you through the entire process with ease.

Step – 1: Toast the bread

Start by toasting your bread to golden perfection. I like to use a toaster or toaster oven, but you can also toast it in a skillet with a drizzle of olive oil for extra crunch and flavor. Aim for crispy edges and a slightly soft center.

Step – 2: Prepare the avocado

While the bread is toasting, cut your avocado in half, remove the pit, and scoop the flesh into a bowl. Add a squeeze of fresh lemon juice, and season with a pinch of salt and pepper. Use a fork to mash it to your preferred consistency—somewhere between chunky and smooth works best for spreading.

Step – 3: Cook the egg

You’ve got options here:

• Poached: Bring a small pot of water to a gentle simmer. Add a splash of vinegar and swirl the water to create a vortex. Gently crack an egg into the center and cook for about 3–4 minutes until the whites are set but the yolk is still runny.
• Fried: Heat a bit of oil or butter in a pan. Crack in the egg and cook to your desired doneness. Sunny-side up with runny yolk is perfect for avocado toast.
• Soft-boiled: Place eggs in boiling water and cook for 6–7 minutes. Then plunge into ice water and peel.
• Scrambled: Whisk eggs with a splash of milk, salt, and pepper, and cook gently until just set.

Any of these will work—choose what you’re craving that day.

Step – 4: Assemble the toast

Spread the mashed avocado generously over the toasted bread. Don’t be shy—it’s the star of the show. Then, gently top with your cooked egg.

Step – 5: Finish with toppings

Sprinkle with a little more salt and freshly cracked black pepper. Add any optional toppings you love: a pinch of chili flakes, a drizzle of olive oil, crumbled feta, microgreens, or even a dusting of everything bagel seasoning.

Take a moment to admire your creation before you dig in.

Substitutions

One of the best things about avocado toast with egg is how forgiving it is. You can easily switch things up based on dietary needs, preferences, or what’s available.

If you’re out of an ingredient or want to shake things up, here are some smart swaps:

• Bread alternatives: Try sweet potato slices (roasted) or a gluten-free bread if you’re avoiding gluten. For a low-carb option, large portobello mushrooms make an excellent base.
• Avocado substitutes: Mashed white beans or hummus make a creamy, protein-rich base if avocados are out of season.
• Egg variations: No eggs? No problem. You can use tofu scramble, sliced boiled eggs, or even smoked salmon for a different protein boost.
• Toppings: Add sliced cucumbers, arugula, sautéed spinach, or pickled red onions for extra texture and flavor.

These tweaks can make the recipe your own while keeping it fresh and exciting.

Best Side Dish of Avocado Toast with Egg

While this dish is a meal on its own, a few side options can elevate your experience and make it feel more complete—especially for brunch or when hosting.

Here are my favorite sides to serve with avocado toast:

• Fresh fruit salad – The natural sweetness of melon, berries, and citrus offers a bright contrast to the creamy toast.
• Greek yogurt with honey and nuts – A spoonful of creamy yogurt with a little crunch adds a satisfying balance.
• Roasted sweet potatoes – Savory and slightly sweet, they complement the toast perfectly and add some extra fiber and carbs.

Let’s be real—this meal is satisfying on its own, but the sides take it from simple to sophisticated.

Serving and Presentation Tips

One of the things I love most about avocado toast with egg is how effortlessly beautiful it looks on the plate. But a few small touches can turn your everyday breakfast into something worthy of a weekend brunch spread.

Start with a clean plate or a rustic wooden board—it adds that café-style charm. I like to cut the toast in half diagonally to show off the layers. If you’re using a poached or fried egg, let that golden yolk sit proudly on top, just waiting to be sliced open.

Add a little color with fresh herbs like chopped chives, cilantro, or parsley. A light drizzle of olive oil or a sprinkle of red pepper flakes not only enhances flavor but also makes the dish pop visually. And don’t forget a lemon wedge or two on the side—it adds brightness and balance.

If you’re serving guests, try plating the toast with a small bowl of fruit or a tiny side salad. A warm mug of coffee or a tall glass of fresh juice rounds it all out.

Tips and Tricks to Make This Recipe Better

Here’s the thing: avocado toast with egg is already amazing, but there are a few tricks I’ve learned over time that can make it even better.

• Use a ripe-but-not-mushy avocado – Overripe avocados can taste off and become too watery. If it gives slightly to the touch but isn’t overly soft, it’s perfect.
• Toast with purpose – A toaster is fine, but pan-toasting the bread in a bit of olive oil adds next-level flavor and texture.
• Season each layer – Don’t just rely on one final sprinkle of salt and pepper. Season the avocado and the egg individually to build more flavor throughout.
• Layer wisely – If your egg is runny, build a little “well” in the mashed avocado so the yolk stays nestled instead of slipping off the toast.
• Serve immediately – This isn’t a dish that gets better with time. Assemble it right before serving so everything is crisp, creamy, and fresh.

Once you get the basics down, you’ll find endless ways to upgrade this simple meal.

Common Mistakes to Avoid

Even the simplest recipes have a few pitfalls. Avoiding these common mistakes ensures your avocado toast comes out perfectly every time.

• Using underripe or overripe avocado – Underripe avocados are hard to mash and lack flavor, while overripe ones can be brown and mushy.
• Skipping the seasoning – A sprinkle of salt and pepper makes a huge difference. Don’t forget the lemon juice either—it adds brightness and prevents browning.
• Overcooking the egg – If you’re aiming for a runny yolk, take the egg off the heat just as the whites set. Residual heat will continue cooking it slightly.
• Choosing the wrong bread – Flimsy bread won’t support the toppings. Go for something sturdy like sourdough or multigrain with a thick slice.
• Mashing the avocado too far in advance – It starts to oxidize and brown quickly. Prep it just before assembling to keep it vibrant.

Mind these simple mistakes, and you’re guaranteed a delicious result every time.

How to Store It

Avocado toast with egg is best enjoyed fresh, but if you need to prep ahead a little, here’s how to do it smartly:

• Make-ahead tip: You can mash the avocado with lemon juice and store it in an airtight container with plastic wrap pressed directly on the surface. It’ll keep for about 24 hours without browning too much.
• Cook the eggs fresh: Eggs don’t reheat well for this dish. Cook them right before serving for the best texture and flavor.
• Store toast separately: Toast tends to get soggy when stored, so if you’re meal-prepping, keep all components separate and assemble just before eating.

If you happen to have leftovers, keep them tightly wrapped and refrigerate. The flavor won’t be quite as fresh, but it’s still perfectly edible within one day.

FAQ

Can I make avocado toast with egg vegan?
Yes! Simply replace the egg with scrambled tofu or your favorite plant-based egg substitute. You can also add roasted chickpeas or marinated tempeh for protein.

What’s the best bread to use for avocado toast?
Thick-sliced sourdough, multigrain, or whole-wheat bread work best. They offer a hearty base that holds up well under the toppings.

Can I add cheese to this recipe?
Absolutely. Crumbled feta, goat cheese, or shredded cheddar are all great additions. Just sprinkle it over the mashed avocado or directly onto the egg.

Is avocado toast with egg healthy?
Yes! It’s a well-balanced meal with healthy fats, protein, and fiber. Just watch portion sizes if you’re watching calories or fat intake.

Can I meal prep this for the week?
You can prep components (like mashing avocado with lemon or slicing bread), but it’s best to cook the egg and toast the bread fresh each time to keep textures right.

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