I share my go-to healthy breakfast—a slice of toast topped with mashed avocado and my choice of egg (fried, scrambled, boiled, or poached). It’s satisfying, protein-packed, and ready in about 10 minutes.
Why I’ll Love This Recipe
I love that this recipe is balanced and filling—carbs from the bread, healthy fats from the avocado, and protein from the eggs. It’s well-rounded and easy to make for breakfast, a snack, or even a light meal. I switch up the egg style every time I make it, and the variety keeps it exciting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bread of choice (I go for whole grain or sourdough)
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Ripe avocado
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Eggs (I usually use 2)
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Salt and pepper, to taste
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Butter or olive oil (for frying or scrambling)
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Optional: vinegar (for poaching)
Directions
I begin by toasting the bread, then slice or mash the avocado directly onto it. I season it lightly.
Fried egg: I heat a bit of butter or oil, crack in the egg, turn heat to low, and cook until the whites are set and yolks are slightly runny.
Scrambled egg: I whisk eggs in a bowl, pour into a warm pan with butter or oil, and gently fold from edge to edge until soft and fluffy.
Boiled egg: I boil eggs in water, adjust time for desired doneness, then plunge into an ice bath before peeling. I slice them to top the toast.
Poached egg: I bring a pot of water with a splash of vinegar to a rolling boil, swirl to create a vortex, gently slide in the cracked egg, and poach until the whites are set but the yolk stays runny.
Servings And Timing
Servings: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Variations
I like to mix it up by adding lemon juice to the avocado for brightness. I sometimes top the toast with everything bagel seasoning, microgreens, sliced tomato, or crumbled feta. When I want to elevate it, I add smoked salmon or spoon over a bit of salsa. It’s easy to adjust based on what I have on hand.
Storage/Reheating
I prefer to eat it fresh for the best texture and flavor. If I want to prep ahead, I use the boiled egg version. I store the eggs separately and mash or assemble the toast just before eating. For leftover avocado, I leave the pit in and wrap it tightly in plastic wrap to slow browning.
FAQs
1. What’s The Best Type Of Bread For Avocado Toast?
I like hearty whole grain or sourdough bread because it holds up well and adds great texture and flavor.
2. How Can I Prevent The Avocado From Turning Brown Too Quickly?
I keep the pit in the unused half, wrap it tightly to keep out air, and refrigerate it. If the top layer browns, I simply scrape it off before using.
3. Can I Make This Ahead Of Time?
For meal prep, I prefer using boiled eggs since they hold up better. I wait to assemble the toast right before eating so it stays fresh.
4. Is Avocado Toast With Egg A Healthy Breakfast?
Definitely. It’s a great combination of healthy fats, protein, and fiber that keeps me full and energized.
5. How Do I Get Perfectly Runny Poached Eggs?
I swirl simmering water, add a splash of vinegar, and gently lower the egg in. I poach it until the white is set but the yolk is still soft and runny.
Conclusion
This avocado toast with egg recipe is one of my favorite quick meals. It’s simple, delicious, and endlessly customizable. Whether I fry, boil, poach, or scramble the egg, I always end up with a nourishing plate that I look forward to.
