Avocado Toast With Egg

The first time I made avocado toast, I stood in my tiny apartment kitchen watching toast pop up from a cheap toaster I'd bought at a thrift store. It was one of those Tuesday mornings where nothing sounded good until I remembered the ripe avocado sitting on my counter. Something about smashing that creamy green flesh onto warm bread felt like discovering a secret language between simple ingredients.

My sister came over unexpectedly last month and I threw together avocado toast with whatever I had on hand. She took one bite and said this was better than the version she'd paid fourteen dollars for at brunch the weekend before. Now she texts me every time she makes it, usually with some new addition she's discovered.

Ingredients

• 2 slices whole-grain or sourdough bread: The foundation matters here, sourdough gives you that tangy chew while whole grain adds nuttiness and substance
• 1 ripe avocado: Give it a gentle squeeze, it should yield slightly but not feel mushy, that perfect window where it's creamy without being brown
• 1 teaspoon lemon juice: This isn't optional, it brightens the rich avocado and keeps it from turning that sad gray color
• 1/4 teaspoon sea salt: Coarse salt adds these tiny crunchy bursts that make each bite interesting
• 1/8 teaspoon freshly ground black pepper: Freshly cracked makes a difference you can actually taste
• 1/8 teaspoon red chili flakes: Even if you're sensitive to heat, this tiny amount adds just enough warmth to wake up your palate
• 2 large eggs: Optional but recommended, that runny yolk creates an instant sauce when you cut into it
• 1 tablespoon fresh chives or cilantro: Fresh herbs make it taste finished and intentional, like you actually planned this meal
• 1 teaspoon extra-virgin olive oil: A finishing drizzle adds that restaurant quality gloss and rounds everything together

Instructions

Get your bread golden and waiting:

Toast until it's crisp enough to hold everything without getting soggy, but still has some give when you bite down

Prep the avocado while bread works:

Cut it in half, twist apart, and scoop that green goodness into a bowl where you can work your magic

Mash but don't obliterate:

Add lemon juice, salt, pepper, and chili flakes, then mash with a fork until mostly smooth but keeping those satisfying chunks throughout

Cook your eggs if you're going that route:

Fried gives you crispy edges, poached keeps it delicate, either way aim for that perfect runny yolk situation

Assemble like you mean it:

Spread avocado generously over each toast, top with an egg if using, then finish with herbs and that final olive oil drizzle

Eat immediately:

This isn't a meal that appreciates sitting around, the contrast between warm toast and cool avocado is fleeting and precious

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My friend who swore she hated avocados tried this at my house last spring and now she keeps avocados on her counter constantly. She sends me photos of her toast creations, each one more elaborate than the last, like she's making up for lost time.

Making It Your Own

Once you master the basic version, you'll start seeing possibilities everywhere. I've added everything from crumbled feta to sliced radishes to everything bagel seasoning. The avocado mixture is your canvas, and the toppings are how you sign your name.

Timing Everything Right

I learned the hard way that you should mash your avocado after your bread pops up, not before. Those few minutes of sitting with lemon juice and salt can make the texture weird. Toast first, mash second, assemble immediately, and eat while everything is at its peak.

Building A Better Toast

The layer order matters more than you might think. Avocado directly on toast creates a base that holds everything together, then protein if you're using it, then delicate herbs and finishing touches last. Build it thoughtfully and each bite will have every element in perfect proportion.

• Use room temperature ingredients for better flavor integration
• Season each component rather than just at the end for layers of flavor
• Don't skip the final drizzle of olive oil, it's what makes restaurant toast taste expensive

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Sometimes the simplest breakfast ends up being the one that makes you feel most taken care of.

Recipe Questions & Answers

→ What bread works best for avocado toast?

Sourdough and whole-grain breads offer excellent structure and flavor. Their sturdy texture supports the weight of mashed avocado and toppings without becoming soggy. Choose thick-cut slices for optimal toast-to-filling ratio.

→ How do I know when my avocado is ripe?

Gently press the avocado—it should yield slightly to pressure but still feel firm. Avoid avocados with mushy spots or those that feel rock hard. The skin should be dark green to nearly black for Hass varieties.

→ Can I make avocado toast ahead of time?

Avocado toast is best served immediately to maintain the contrast between warm, crisp bread and cool, creamy avocado. However, you can prepare the seasoned avocado mixture up to an hour in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.

→ What are good protein additions beyond eggs?

Smoked salmon adds briny depth and pairs beautifully with dill instead of cilantro. Crumbled feta or goat cheese provides tangy creaminess. For plant-based protein, try hemp seeds, white beans mashed into the avocado, or a sprinkle of nutritional yeast.

→ How can I add more flavor to the avocado spread?

Beyond the classic lemon and salt, try adding minced garlic, everything bagel seasoning, za'atar, or a drizzle of balsamic glaze. Microgreens, radish slices, or pickled onions add brightness and crunch. Hot honey or chili oil brings sweetness and heat.

→ Is avocado toast gluten-free?

The dish becomes gluten-free when using certified gluten-free bread. Many excellent options exist now, including almond flour bread, cassava-based loaves, or certified GF sourdough. Always verify all ingredients, especially seasonings and toppings, meet your dietary needs.