Avocado Toast with Egg

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Avocado Toast with Egg

Creamy avocado meets protein-packed eggs for a classic and nourishing combination that’ssimple, satisfying, and endlessly customizable. Whether you prefer your eggs soft and jammy orperfectly scrambled, this avocado toast with egg will keep you energized all day long.

Prep Time5

Cook Time2

Total Time7

Course: Breakfast, Appetizer

Cuisine: Mediterranean, Vegetarian

Servings: serving

Calories: 468kcal

Ingredients

1 slice whole-grain or sourdough bread
½ ripe avocado (~¼ cup mashed)
Squeeze of fresh lemon juice
Salt and pepper to taste
1 large egg
½ Tablespoon extra virgin olive oil (if scrambling or frying)
Optional toppings: feta cheese, fresh herbs, hot sauce, everything but the bagelseasoning, and red pepper flakes

Instructions

Place bread slices in a toaster or under a broiler until golden brown and crisp.
Cut avocado in half, remove the pit, and scoop half of the flesh onto each slice of toast. Mash until smooth or slightly chunky, depending on your preference, and sprinkle with lemon juice, salt, and pepper.
Cook the egg (choose your method):
a. Boiled Egg Option:
i. Place egg in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover the pot and turn off the heat. Let the egg cook, covered, for 12 minutes.
ii. Immediately remove and place in a bowl with ice and water to cool. Once cool, peel egg and slice.
b. Scrambled Egg Option:
i. Preheat an 8” sauté pan over medium heat.
ii. While the pan is heating, whisk egg in a bowl. Season with salt and pepper.
iii. Add ½ Tablespoon of extra virgin olive oil to pan. Once the oil is shimmering, add egg.
iv. Using a spatula, continuously fold eggs – working from the edge of the pan towards the center – until most of the liquid has solidified and eggs are still slightly moist and almost set. Turn off heat and allow residual heat to finish cooking the egg.
c. Fried Egg Option:
i. Preheat an 8” sauté pan over medium heat. Add ½ Tablespoon of extra virgin olive oil to pan.
ii. Once the fat is hot, crack the egg into the pan.
iii. Cook the egg for about 1 minute, then place a lid on the skillet to trap steam. This will cook the top of the egg and help the white set evenly while keeping the yolk runny.
iv. Finish and season: Continue cooking for 2–3 minutes, or until the whites are set to your liking. Season with salt and pepper.
Sprinkle with additional favorite toppings such as feta, herbs, or a pinch of red pepper flakes. Serve immediately and enjoy!

Nutrition