How to Make the Perfect Avocado Toast with Egg
American · Easy · 10 min · 1 servings
This trendy and nutritious avocado toast with a perfectly cooked egg is ready in just 15 minutes. A quick and filling breakfast loaded with healthy fats and protein to fuel your morning.
Why this recipe works
This Avocado Toast with Egg recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 10 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 slices sourdough bread
- 1 whole ripe avocado
- 1 whole egg
- 1 tsp olive oil
- 0.25 tsp red pepper flakes
- 0.5 whole lemon
Step by step instructions
Step 1: Toast the bread
Place the sourdough slices in a toaster and toast to your preferred level of crispiness. While bread toasts, halve and pit the avocado.
Step 2: Mash the avocado
Scoop the avocado flesh into a bowl, squeeze in the lemon juice, and season with salt and pepper. Mash with a fork to your desired consistency, either chunky or smooth.
Step 3: Cook the egg
Heat olive oil in a small non-stick pan over medium heat. Crack in the egg and fry for about 3 minutes for a runny yolk or 4 minutes for a fully set yolk.
Step 4: Assemble and serve
Spread the mashed avocado generously over the toasted bread, top with the fried egg, and finish with red pepper flakes and a pinch of flaky salt.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sourdough bread → whole grain or gluten-free bread for dietary needs
- fried egg → poached egg for a lower fat option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using an unripe avocado which is difficult to mash and lacks flavor
- Overtoasting the bread so it becomes too hard to eat comfortably with the toppings
Nutrition facts
Per serving: 380 calories, 14g protein, 32g carbs, 24g fat, 8g fiber.
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