Silas used to roll his eyes every time I ordered avocado toast at a restaurant.
“It’s bread and a fruit, Grace. You’re paying twelve dollars for bread and a fruit.”
He said that right up until the morning I made it for him at home, with a perfectly jammy egg on top and a sprinkle of chili flakes. He ate it in about ninety seconds and asked if there was more avocado in the fridge.
There wasn’t. He was mildly upset about this.
That’s the thing about avocado toast. It sounds almost too simple to be a real recipe. But when you get the ratios right, the texture right, and the egg exactly how you like it, it turns into one of those breakfasts you actually look forward to.
This version is the one I make almost every week now. It’s fast, it’s filling, and it somehow still feels a little fancy even though you’re eating it in your pajamas. 🥑
Let’s get into it.
What You’ll Need
Here’s everything you’ll need to pull this together. Nothing exotic, I promise.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread (sourdough or whole grain) | 2 thick slices | Sturdy bread holds up best |
| Ripe avocado | 1 large | Should give slightly when pressed |
| Eggs | 2 | Fried, poached, or soft-boiled, your call |
| Lemon or lime juice | 1 tsp | Keeps the avocado bright and fresh |
| Extra virgin olive oil | 1 tbsp | Plus a little extra for drizzling |
| Salt | To taste | Flaky sea salt if you have it |
| Black pepper | To taste | Freshly cracked is best |
| Red pepper flakes | A pinch | Optional, but I always add it |
| Garlic clove | 1, halved | For rubbing on the toast |
Pro Tips
A few things I’ve learned after making this roughly a hundred times.
- Use avocados that are actually ripe. A hard avocado will not mash properly no matter how hard you try. It should yield gently to a light squeeze.
- Rub raw garlic on your toast before adding anything else. This one small step adds so much flavor and takes about five seconds.
- Salt the avocado separately, not just at the end. Mashing a little salt directly into the avocado makes the flavor way more even.
- Don’t skip the acid. A squeeze of lemon or lime isn’t just for flavor, it also keeps your avocado from browning too fast.
- Toast your bread twice if it’s soft. Thin or soft bread gets soggy fast under all that avocado. A second pass in the toaster keeps it sturdy.
Tools You’ll Need
- Toaster or oven for toasting bread
- Small skillet or nonstick pan (for frying or poaching eggs)
- Fork or small bowl for mashing avocado
- Slotted spoon (if poaching)
- Sharp knife
How to Make Avocado Toast with Egg
- Toast your bread. Toast it until it’s golden and firm enough to hold up under toppings. While it’s hot, rub the cut side of a halved garlic clove across the surface.
- Prep your avocado. Cut it in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and a pinch of salt, then mash with a fork until it reaches the texture you like. I go for mostly smooth with a few small chunks.
- Cook your egg. For a fried egg, heat olive oil in a skillet over medium heat and cook until the whites are set and the yolk is still runny, about 3 minutes. For poached, simmer water with a splash of vinegar and gently swirl the egg in for 3 minutes. For soft-boiled, lower eggs into boiling water for 6 to 7 minutes, then cool in ice water before peeling.
- Assemble. Spread the mashed avocado generously over your toast, all the way to the edges.
- Top it off. Place your egg on top, then finish with salt, pepper, red pepper flakes, and a light drizzle of olive oil.
- Serve immediately. This one doesn’t wait around. Eat it while the toast is warm and the yolk is still runny.
Substitutions and Variations
| Original | Swap | Why It Works |
|---|---|---|
| Sourdough bread | Gluten free bread | Same texture, works for gluten sensitivities |
| Fried egg | Poached or soft boiled egg | Different texture, same great result |
| Red pepper flakes | Everything bagel seasoning | Adds crunch and a different flavor profile |
| Olive oil | Chili oil | Adds heat and a deeper flavor |
| Plain avocado | Add feta or cotija cheese | Adds saltiness and a creamy contrast |
| Regular bread | Rice cakes | Lower carb option with good crunch |
Make Ahead Tips
Avocado toast is best fresh, but you can prep a few pieces ahead of time to save yourself some mornings.
- Mash the avocado up to a few hours ahead and store it in an airtight container with plastic wrap pressed directly onto the surface. This slows down browning.
- Hard boil a batch of eggs at the start of the week so all you have to do each morning is toast bread and slice.
- Pre-toast your bread and store it at room temperature, then just pop it back in the toaster for a minute to crisp it up again.
Estimated Nutritional Breakdown
Note: this is an estimate only, not a lab-tested value. Actual numbers will vary depending on your exact ingredients and portions.
| Nutrient | Per Serving (1 toast + 1 egg) |
|---|---|
| Calories | ~320 |
| Protein | 11g |
| Carbohydrates | 24g |
| Fat | 20g |
| Fiber | 7g |
Meal Pairings
This holds its own as a full breakfast, but if you want to round it out:
- A side of fresh fruit, like berries or sliced orange
- A light green salad if you’re having it for lunch
- Iced coffee or a smoothie for a full morning combo
- Crispy bacon or turkey sausage for extra protein
Storage and Reheating
Honestly, avocado toast doesn’t store well once it’s assembled. The bread gets soggy and the avocado browns.
If you have leftover mashed avocado, press plastic wrap directly onto the surface and refrigerate for up to a day. Add a little extra lemon juice on top for good measure.
Leftover cooked eggs (soft boiled or hard boiled) can be refrigerated for up to 3 days. Fried and poached eggs are best eaten fresh since reheating changes the texture of the yolk.
FAQ
Can I make this vegan? Yes. Just skip the egg or swap it for pan fried tofu, marinated chickpeas, or a sprinkle of hemp seeds for extra protein.
Why does my avocado turn brown so fast? Avocado browns from oxidation once it’s exposed to air. Lemon or lime juice slows this down significantly, so don’t skip it.
What’s the best bread for avocado toast? Sourdough is my personal favorite because it’s sturdy and has a little tang, but any thick, hearty bread will work well here.
Can I meal prep this for the week? The components can be prepped ahead, but the full assembled toast is really a same-day situation. Soggy toast is nobody’s favorite thing.
How do I keep my egg yolk runny? Keep a close eye on your cook time. For fried eggs, 3 minutes over medium heat usually gets you there. For poached, 3 minutes in gently simmering water does the trick too.
Wrapping Up
This is one of those recipes that feels almost too easy to write down, but getting every part of it right really does make a difference.
Once you’ve got your ratios down, you’ll probably find yourself making this more often than you’d expect, the same way I do now.
If you give this a try, I’d love to hear how it turned out for you. Leave a comment below and let me know what toppings you added or any questions you have. I read every single one.
