Avocado Toast with Egg (Printable)

Creamy avocado spread on toasted bread topped with egg and fresh herbs for a vibrant snack.

# What You'll Need:

→ Bread

01 - 2 slices whole-grain or sourdough bread

→ Avocado Mixture

02 - 1 ripe avocado
03 - 1 teaspoon lemon juice
04 - 1/4 teaspoon sea salt
05 - 1/8 teaspoon freshly ground black pepper
06 - 1/8 teaspoon red chili flakes (optional)

→ Toppings

07 - 2 large eggs (optional)
08 - 1 tablespoon fresh chives or cilantro, chopped
09 - 1 teaspoon extra-virgin olive oil (optional)

# How-To Steps:

01 - Toast the bread slices until golden and crisp.
02 - Cut the avocado in half, remove the pit, scoop the flesh into a bowl, then add lemon juice, salt, black pepper, and chili flakes if using. Mash until mostly smooth but with slight chunkiness.
03 - If using eggs, cook them to your preference, such as poached or fried.
04 - Spread the mashed avocado evenly over the toasted bread slices.
05 - Top each toast with an egg if using. Drizzle with olive oil and sprinkle with chopped chives or cilantro.
06 - Serve immediately for best flavor and texture.

# Top Tips:

01 -
  • Ready in 15 minutes but tastes like you spent way more time thinking about it.
  • The creamy avocado against crispy toast is a texture contrast that keeps you coming back for more bites.
  • It's flexible enough to eat alone or feed someone else, satisfying without being heavy.
02 -
  • An underripe avocado won't mash smoothly and will taste bitter; a bruised one will taste mealy—feel your avocados at the store and trust your thumb.
  • Lemon juice isn't just flavor; it's the shield against browning, so don't skip it even if you think you will eat it fast.
03 -
  • Cook your egg first, then toast your bread—this way everything finishes at the same moment and hits the plate warm.
  • If the avocado is slightly underripe, mash it gently and let it sit for a minute before spreading; sometimes time helps more than force.
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