Avocado-Egg Toast
A comforting and quick breakfast featuring creamy avocado and a runny egg, perfect for busy weeknights or festive brunch gatherings.
Ingredients
Bread
- 4 slices sturdy bread (sourdough or whole grain) toasted until golden and slightly crisp
Avocado Mixture
- 2 ripe avocados mashed with a fork until slightly chunky for texture
- 1 small lemon zest and a squeeze of juice to brighten the avocado
- Sea salt and freshly cracked black pepper seasoning is everything
Eggs
- 4 large eggs poached, fried sunny-side-up, or soft-boiled depending on your mood
Toppings
- Red pepper flakes for a tiny kick (optional)
- Microgreens or fresh cilantro for a fresh, herbaceous finish
- Nutritional yeast adds cheesy flavor without dairy (optional)
Instructions
Preparation
- Toast the bread: Place slices in a toaster or skillet until golden and the edges snap when you bite them.
- Prepare the avocado: In a bowl, mash the avocado with lemon zest, a squeeze of lemon juice, pinch of salt, and pepper.
Cooking
- Heat a nonstick skillet with a pat of butter or a splash of olive oil. For sunny-side-up, crack eggs into the pan and cook until the whites set but the yolks remain runny. For poached, simmer water and vinegar, then gently slide in eggs for 3 minutes for soft yolks.
Assembly
- Spread a generous layer of mashed avocado on each toast.
- Gently place an egg on top of each slice.
- Finish with a sprinkle of red pepper flakes, nutritional yeast, or a crumble of feta, and scatter microgreens. Serve immediately.
Notes
Vegan swap: Use smashed chickpeas or herbed hummus and omit the egg for a satisfying plant-based option. Store leftover components separately to maintain freshness.