You know what? Some mornings you wake up and just want something that tastes good without needing a culinary degree to pull it off. That’s where avocado toast with egg comes in—it’s ridiculously simple, totally satisfying, and honestly? It’s the kind of breakfast that makes you feel like you’ve got your life together, even if you’re still in your pajamas at noon.
I’m not gonna lie, I was skeptical at first too. A fruit on toast with an egg? It sounded weird. But the creamy, buttery avocado with that perfectly cooked egg and crunchy bread? Game changer. Let me walk you through exactly how to make this so you can stop scrolling through brunch menus and start making this at home.
Why Avocado Toast with Egg Actually Rocks
Here’s the thing—this isn’t just trendy Instagram food. Avocado toast with egg is legitimately packed with the good stuff your body actually needs. You’re getting healthy fats from the avocado, protein from the egg, and if you pick decent bread (I’m looking at you, whole grain lovers), you’re adding fiber to the mix.
And can we talk about how filling this is? Like, this isn’t some sad piece of toast that leaves you raiding the pantry an hour later. The combination of protein and healthy fats keeps you satisfied until lunch, which is basically the breakfast holy grail. Plus, it takes like 10 minutes max to make, which means even on chaotic mornings, you can still eat like an actual human being.
But here’s my favorite part: you can customize this thing endlessly. Feeling fancy? Add some smoked salmon. Want a kick? Drizzle hot sauce on top. Craving something extra? Throw on some cherry tomatoes or feta cheese. It’s the kind of recipe that grows with you, and honestly, that’s pretty rare.
What You’ll Need
Let’s keep this stupid simple. You don’t need a specialty grocery store or ingredients you can’t pronounce. Here’s your shopping list:
- 2 slices of bread (sourdough, whole grain, or whatever makes you happy)
- 1/2 avocado (make sure it’s ripe—nobody wants crunchy avocado)
- 2 eggs (any size works, but large eggs are the sweet spot)
- Salt and pepper (the basics, but they matter)
- 1 tablespoon olive oil or butter (for cooking your eggs)
- Optional add-ons: lemon or lime juice, everything bagel seasoning, red pepper flakes, hot sauce, fresh herbs
FYI, the bread choice actually makes a difference here. I’m partial to sourdough because it has that perfect tangy flavor and sturdy texture that holds up to the toppings. But if you’re gluten-free or just love rye bread, go for it. This is your breakfast, not a rule book.
How to Make the Perfect Avocado Toast with Egg
Step 1: Toast Your Bread
First things first—get that bread toasted. You want it golden and crispy, not pale and sad. Pop it in the toaster or throw it in a skillet with a little olive oil if you’re feeling extra. The crunch is crucial because it contrasts with the creamy avocado.
Step 2: Prep Your Avocado
While your bread is toasting, scoop out your avocado and mash it in a small bowl. Add a pinch of salt and maybe a squeeze of lime juice if you’ve got it—this brightens up the flavor and keeps the avocado from turning brown. Some people like their avocado chunky, some like it smooth. I’m team chunky because texture is life, but you do you.
Step 3: Cook Your Egg (Four Ways!)
Now here’s where it gets fun. You’ve got options, my friend. Pick your egg style and let’s make it happen:
Fried/Sunny-Side Up: Heat a nonstick skillet over low heat, spray with oil, crack your egg in, cover it, and cook until the white is set but the yolk is still runny. This takes about 3-4 minutes. That runny yolk? It’s basically nature’s sauce 🙂
Scrambled: Beat your egg in a bowl with a pinch of salt. Heat your skillet, add a little butter or oil, pour in the egg, and gently fold it as it cooks. You want soft, creamy curds, not rubbery hockey pucks. This takes about 2-3 minutes on low heat.
Poached: Bring a small pot of water to a boil, add a teaspoon of white vinegar (this helps the egg white stay together), and stir to create a little whirlpool. Crack your egg into a small bowl, then gently slide it into the water. Cook for 3-4 minutes depending on how runny you like your yolk. Use a slotted spoon to lift it out.
Hard-Boiled: If you’re meal prepping or just prefer a fully cooked yolk, hard-boil your eggs ahead of time. You can do this on the stove, in an air fryer, or even in an Instant Pot. Slice and place on top.
IMO, the poached or sunny-side up options are the winners here because that runny yolk mixes with the avocado and creates this luscious, creamy situation that’s basically breakfast heaven.
Step 4: Assemble Your Masterpiece
Spread your mashed avocado on the toasted bread. Top with your cooked egg. Sprinkle with salt, pepper, and any other toppings you’re vibing with. If you’ve got everything bagel seasoning, now’s the time. Red pepper flakes? Go for it. Fresh herbs like parsley or basil? Chef’s kiss.
Step 5: Eat Immediately
This is important—eat this right away. Avocado toast waits for no one. The bread gets soggy, the egg gets cold, and the magic fades. So plate it, snap a pic if you must, and then devour it while it’s still warm and perfect.
Pro Tips to Level Up Your Game
Want to take your avocado toast from good to “why am I even going to brunch anymore?” Here are some tricks I’ve picked up:
- Add acid: A squeeze of lemon or lime juice on the avocado makes everything brighter and more flavorful.
- Layer in extras: Sliced tomatoes, microgreens, crumbled feta, or smoked salmon can transform this into a full meal.
- Season generously: Don’t be shy with the salt and pepper. Avocado needs it.
- Try different spices: Everything bagel seasoning is classic, but chili crunch or za’atar can take things in a whole new direction.
- Toast with garlic: Rub a cut garlic clove on your toasted bread before adding the avocado for an extra flavor punch.
Ever wonder why restaurant avocado toast tastes so much better than yours? It’s usually because they’re not skimping on the good stuff—quality bread, ripe avocados, and generous seasoning make all the difference.
Why This Breakfast Never Gets Old
Here’s what I love most about this recipe: it evolves with you. Some mornings I keep it dead simple—just avocado, egg, salt, and pepper. Other days I’m feeling fancy and I’ll add roasted tomatoes, fresh herbs, or a drizzle of balsamic glaze.
The versatility is unmatched. Going for a Mexican vibe? Add salsa and cilantro. Want something Mediterranean? Throw on feta and olives. Feeling indulgent? Add crispy bacon or chorizo. It’s like the little black dress of breakfast—always works, never boring.
And let’s be real, there’s something satisfying about making restaurant-quality food at home. You’re saving money, controlling the ingredients, and honestly? Yours probably tastes better than that $15 version at the café down the street.
The Bottom Line
Look, avocado toast with egg isn’t revolutionary. It’s not going to change your life or solve all your problems. But it is a reliably delicious, genuinely nutritious breakfast that you can make with your eyes half-closed on a Monday morning.
The creamy avocado, the perfectly cooked egg, the crunchy toast—it all just works. Whether you’re a scrambled egg person, a poached egg perfectionist, or a sunny-side-up enthusiast, there’s a version of this that’s going to hit the spot.
So grab some avocados, crack some eggs, and make yourself something good. Your mornings will thank you :/ And who knows? You might just become one of those people who actually looks forward to breakfast. Stranger things have happened.
