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 mins
Cook Time7 minutes mins
Total Time12 minutes mins
Course: Breakfast, Breakfast/Brunch
Cuisine: American
Keyword: avocado toast, egg and avocado toast, how to make avocado toast
Servings: 2
Author: Amy
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
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
- 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.