Simple Avocado Toast With Egg (Printable Version)
Crispy toast topped with mashed avocado and a perfectly cooked egg. Ready in 12 minutes.
# What You'll Need:
→ Bread
01 - 2 slices whole-grain or sourdough bread
→ Avocado
02 - 1 ripe avocado
→ Eggs
03 - 2 large eggs
→ Flavorings & Toppings
04 - 1 tablespoon olive oil or butter
05 - ½ lemon, juiced
06 - Salt and freshly ground black pepper, to taste
07 - Optional: chili flakes, cherry tomatoes, fresh herbs
# How To Make It:
01 - Toast the bread slices until golden and crispy, using a toaster or skillet.
02 - While the bread toasts, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork, then add lemon juice, salt, and pepper to taste.
03 - Heat the olive oil or butter in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your preference (sunny side up, over easy, or poached), seasoning with salt and pepper.
04 - Spread the mashed avocado evenly over the toasted bread slices.
05 - Place a cooked egg on top of each avocado toast.
06 - Add extra toppings like chili flakes, cherry tomatoes, or fresh herbs, if desired. Serve immediately while warm.
# Expert Advice:
01 -
- It takes literally twelve minutes from standing in your kitchen to eating something that feels like a café ordered it for you.
- The creamy avocado and runny egg yolk situation is the kind of combination that makes you close your eyes without meaning to.
02 -
- Do not mash the avocado too far ahead of time or it will oxidize and turn an unappetizing brown color before you even assemble the toast.
- Cooking the eggs on slightly lower heat than you think gives you more control over the yolk consistency and prevents crispy burnt edges.
03 -
- A drizzle of good extra virgin olive oil right before serving adds a peppery finish that ties everything together beautifully.
- Press a paper towel onto the surface of leftover mashed avocado and squeeze lemon juice over it before refrigerating to keep it green for the next day.