Avocado Toast with Egg

My dad used to say the best meals are born from desperation. This one? It was a Tuesday. I’d just gotten back from a disastrous grocery run in the pouring rain, the kids were hangry, and the cupboards were, as my grandmother would say, “bare as Old Mother Hubbard’s.” All I had were two sad-looking avocados, a crusty end of sourdough, and a carton of eggs. In that moment of sheer panic, a legend was born. Well, maybe not a legend. But it’s become the one recipe I make at least twice a week, for breakfast, lunch, or even a “I-can’t-even-think-about-cooking” dinner. It’s my kitchen security blanket.

Quick Look

Why You’ll Love This Recipe

• It’s a perfect protein-and-fat combo that actually keeps you full until lunch, unlike that sad, lonely granola bar.
• Endlessly customizable. It’s a blank canvas for whatever is lurking in your fridge or spice cabinet.
• It feels decadent but is made from the simplest, cleanest ingredients. No weird stuff here.

Grab These

• 1 slice of a really good, sturdy sourdough bread (flimsy bread will get soggy and sad, trust me)
• 1 perfectly ripe avocado (you want it just slightly soft to the touch, not mushy)
• 1 large egg
• A pinch of flaky sea salt (like Maldon – this is one place it really makes a difference)
• A squeeze of fresh lime juice (about 1/2 a lime) or lemon juice
• A drizzle of good extra-virgin olive oil
• Optional, but encouraged: Red pepper flakes, everything bagel seasoning, a sprinkle of smoked paprika, or a few fresh cilantro leaves.

Let’s Make It

First, let’s talk about the avocado. Don’t you dare just mash it willy-nilly with a fork. I like to slice it while it’s still in the skin, cross-hatch style, and then scoop it out with a spoon into a small bowl. It gives you these lovely little chunks rather than a boring paste. Now, add your squeeze of lime juice and a tiny pinch of salt. Gently fold it all together. You’re not making guacamole, you’re just introducing them. Set this emerald green goodness aside.

While your avocado is getting acquainted with the lime, get your bread toasting. I’m a firm believer that the toast needs to be aggressively toasted for this. We’re talking deep golden brown, with a real crunch. It’s the only way to stand up to the creamy avocado without going limp. A little char? Even better.

Now, for the pièce de résistance: the egg. You can fry it, you can poach it. My heart belongs to a sunny-side up egg with those lacy, crispy edges. Heat a non-stick pan over medium-high with a tiny glug of olive oil. Once it’s shimmering, crack your egg in. Here’s my two cents: sprinkle a tiny pinch of salt over the white (not the yolk) right away. It helps it set and seasons it perfectly. Let it cook until the edges are golden and crisp, but the yolk is still gloriously runny. If you’re nervous about the top being underdone, you can add a teaspoon of water to the pan and cover it for 30 seconds to steam the top.

Assembly time. Take your fiercely toasted bread and drizzle a little olive oil right onto it. This creates a protective layer against sogginess. Pile on your chunky avocado mixture, creating a little well in the center for the egg to nestle into. Carefully place your crispy-edged, runny-yolked egg on top. Finish with that flaky sea salt, a crack of black pepper, and whatever else your heart desires. I’m a red pepper flakes girl, myself.

Nutritional Facts (Per Serving)

Variations & Add-Ins

• The “Everything” Upgrade: Before you add the avocado, sprinkle the toast with everything bagel seasoning. It’s a game-changer for texture and flavor.
• The Spicy Mexi: Mix a tablespoon of finely chopped red onion and some chopped cilantro into your avocado. Top the finished toast with a few dashes of your favorite hot sauce.
• The Cheesy Delight: After toasting your bread, immediately rub it with a clove of raw garlic and sprinkle with grated Pecorino Romano. Then add your avocado and egg. It’s… intense, in the best way.

Serving Ideas

Honestly, this is a full meal on a plate. But if I’m feeling fancy, I’ll serve it with a small side of simple arugula dressed with lemon juice and olive oil. The peppery greens are a perfect contrast to the rich egg and avocado. A few cherry tomatoes, halved and sprinkled with salt, are also a lovely, bright accompaniment.

Storage & Reheating

Let’s be real, this is not a make-ahead meal. It’s best enjoyed immediately. However, you can prep the mashed avocado (with plenty of lime juice to prevent browning) and store it in an airtight container with plastic wrap pressed directly on the surface for up to a day. The rest needs to be done fresh.

My Two Cents

Don’t skip the lime or lemon juice. It’s not just for flavor; the acid is crucial for keeping the avocado from turning that unappetizing brownish-gray. It’s the difference between a vibrant breakfast and one that looks like it’s already given up.

You Asked, I’m Answering

• “My avocado is never ripe when I need it! Help!” I feel this in my soul. To speed things up, pop your rock-hard avocado in a paper bag with a banana or an apple. The ethylene gas they release will work miracles overnight. For a true emergency, you can microwave the whole avocado for 30-second bursts until just slightly softened, but it’s not quite the same.
• “What’s the best way to get those lacy, crispy egg edges?” The secret is heat. Make sure your pan is properly hot before the egg goes in, and don’t be shy with the fat. A mix of butter and olive oil is my favorite for flavor and crispiness.