There’s something magical about the vibrant green of mashed avocado spread across a warm slice of toasted bread. The creamy texture mingles with the crispy crunch, creating a delicious dance of flavors and sensations. Top it off with a perfectly cooked egg—be it poached or sunny-side-up—and you have an irresistible dish that elevates any meal.
Imagine waking up on a lazy Sunday morning, sunlight streaming through your kitchen window as you whip up this delightful treat. It’s not just food; it’s an experience—a little slice of heaven that makes your taste buds sing and your heart happy.
Why You'll Love This Recipe
- This easy-to-make avocado toast with egg packs a punch of flavor while being incredibly simple to prepare.
- The combination of creamy avocado and rich egg creates a satisfying meal that’s visually stunning.
- Enjoy it for breakfast, brunch, or even as a quick snack.
- You can customize toppings to suit your mood or dietary needs.
One time, I made this recipe for my friends who were convinced that avocados were just green mush. Their faces lit up when they took their first bite—priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Ripe Avocado: Look for avocados that yield slightly when pressed; they should be creamy and buttery.
- Eggs: Fresh eggs work best; I recommend free-range for richer flavor and color.
- Sourdough Bread: The tanginess pairs beautifully with the creaminess of the avocado; choose thick slices for extra crunch.
- Salt: A sprinkle of flaky sea salt enhances all the flavors wonderfully.
- Pepper: Freshly cracked black pepper adds warmth and depth to your dish.
- Lemon Juice: This brightens the flavor of the avocado; use fresh juice for the best result.
- Optional Toppings: Consider adding chili flakes, fresh herbs like cilantro or parsley, or even sliced radish for extra flair.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by gathering all your ingredients—fresh avocados, eggs, bread—and give them a little pep talk about how amazing they’re going to taste together.
Toast the Bread: Place your sourdough slices in a toaster or under the broiler until golden brown and crispy; the aroma will be heavenly.
Mash the Avocado: In a bowl, scoop out ripe avocados and mash them with lemon juice using a fork until smooth but still chunky; season generously with salt and pepper.
Cook the Eggs: Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Crack in your eggs and cook them sunny-side-up or poach them until whites are set but yolks remain runny.
Assemble Your Toasts: Spread the mashed avocado generously over each slice of toasted sourdough; place an egg on top of each one while it’s still warm.
Add Final Touches: Sprinkle additional salt and pepper over your creations along with any optional toppings like chili flakes or fresh herbs for an extra kick.
And there you have it! Deliciously creamy avocado toast with eggs to brighten up any part of your day!
This recipe is not just about food; it’s about bringing joy to those special moments shared over breakfast or brunch. Enjoy every delightful bite!
You Must Know
- Perfectly ripe avocados make the best avocado toast with egg, enhancing flavor and creaminess.
- Using fresh herbs like cilantro or chives adds a delightful burst of flavor to your dish.
- Toast your bread until golden brown for that perfect crunch, complementing the creamy avocado.
Perfecting the Cooking Process
Start by boiling or poaching your eggs while toasting your bread. This ensures everything is ready simultaneously for optimal freshness.
Add Your Touch
Feel free to swap out avocados for hummus or add toppings like feta or smoked salmon for a gourmet twist.
Storing & Reheating
Avocado toast is best enjoyed fresh, but you can store toppings separately in the fridge for up to one day.
Chef's Helpful Tips
- Use ripe avocados and avoid browning by sprinkling lemon juice on cut surfaces.
- Poaching eggs can be tricky; use a splash of vinegar in simmering water for better results.
- Freshly toasted bread makes all the difference in texture and taste.
Sharing this recipe with friends turned into an impromptu brunch party where everyone wanted my secret tips!
FAQ
What type of bread is best for avocado toast with egg?
Sourdough or whole grain bread works wonderfully, providing great texture and flavor.
Can I use hard-boiled eggs instead?
Absolutely! Hard-boiled eggs are a convenient option if you prefer them over poached.
How do I prevent my avocado from browning?
A splash of lemon juice keeps your avocado vibrant and fresh longer.
Perfect Avocado Toast with Egg
Avocado toast with egg is a creamy, satisfying dish that beautifully combines flavors, making it perfect for breakfast or brunch.
- Total Time: 15 minutes
- Yield: Serves 2
Ingredients
- 1 ripe avocado
- 2 large eggs
- 2 slices sourdough bread
- 1 tsp lemon juice
- Pinch of flaky sea salt
- Pinch of freshly cracked black pepper
- Optional: Chili flakes or fresh herbs for garnish
Instructions
- Toast the sourdough slices until golden brown.
- In a bowl, mash the ripe avocado with lemon juice, salt, and pepper until smooth yet chunky.
- In a non-stick skillet, heat a drizzle of olive oil over medium heat. Cook the eggs sunny-side-up or poached until whites are set and yolks remain runny.
- Spread the mashed avocado generously on each slice of toast and top with the cooked egg.
- Finish with additional salt, pepper, and any optional toppings.
Notes
- For added flavor, consider mixing in diced tomatoes or red onion into the avocado mash.
- Use whole grain bread for extra fiber and nutrients.
- Serve immediately for the best taste; leftovers should be stored separately in the fridge.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Toasting/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice (148g)
- Calories: 350
- Sugar: 1g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 186mg
