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Avocado Toast with Egg

Need an easy breakfast that will start your day off right? Look no further than this ultra-simple, super-healthy Avocado Toast with Egg. You’ll crave this bright, savory breakfast, day after day!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Breakfast, Breakfast/Brunch
Cuisine: American
Keyword: avocado toast, egg and avocado toast, how to make avocado toast
Servings: 2
Author: Amy

Ingredients

Eggs:

  • 4 large eggs

Toast:

  • Sourdough bread
  • Extra virgin olive oil

Avocado:

  • 1 large avocado pitted, peeled
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Small pinch of sea salt
  • Pinch of ground black pepper

Optional Toppings:

  • Red pepper flakes
  • Microgreens
  • Extra virgin olive oil

Instructions

Eggs:

  • I use a DASH rapid egg cooker, using the soft boiled egg setting. You may also cook using the following steps:
  • Or you can cook by bringing water to a boil in a medium saucepan. Add a splash of white vinegar. Set a timer for exactly 7 minutes, then carefully lower eggs into water. Do not adjust the heat.
  • Fill a large bowl with ice water. After 7 minutes, place eggs into the ice water. Allow to cool for about 5 minutes.
  • Peel eggs and set aside.

Bread:

  • While eggs cook, set oven to broil.
  • Slice bread into 5-6” long pieces and slice the piece in half.
  • Place on a baking sheet and generously drizzle with extra virgin olive oil.
  • Set the baking sheet in the oven and broil until toasted, about 3 minutes.

Avocado:

  • In a small bowl, combine avocado, extra virgin olive oil, lemon juice, salt and pepper. Smash and blend together.
  • Generously slather avocado mix on toasted bread.
  • Slice soft boiled eggs and layer on top of avocado.
  • Top with salt and pepper, red pepper flakes and microgreens.
  • Optional: drizzle with extra virgin olive oil

Notes

  • Storing: Store unpeeled, soft-boiled eggs in the fridge for up to 2 days. Refrigerate mashed avocado in an airtight container with a layer of plastic wrap directly on top, for 1 - 3 days.
  • Freezing: Avocado mash can be frozen for up to one month. Thaw in the refrigerator before using.
  • Buying Avocados: The best avocados for toast are soft and ripe without being overly mushy. To check for this, I do two things: First, press the avocado a little with your fingers. Does it feel firm with a gentle “give?” Then it’s a keeper! If it’s too firm, or worse - hard as a rock - then it’s not ready. Next, pop the stem off of the avocado. You should see mint-green flesh inside. If the inside looks dry and brown or black, the avocado is too ripe!
  • Toast Toppings: Customize the toast toppings however you like. Swap out the soft-boiled egg for a fried egg, add a little sriracha instead of red pepper flakes (careful, it’s extra spicy!), or sprinkle on some pico de gallo for extra freshness.
  • Bread Options: Sourdough really adds to the flavor profile here, but you could use almost any artisan bread. Choose a loaf that is firm enough to stand up to the toppings, but not so crusty and firm that it’s hard to get a bite! Save those for dunking in soup or cutting into croutons.