
Some mornings just call for something more than cereal or yogurt. You want a meal that’s quick, comforting, and gives you the energy to take on your day—but still feels a little elevated, a little special.
That’s how I found myself obsessing over this avocado toast with egg recipe.
It’s the kind of breakfast I can throw together in under 15 minutes, but it feels like I’ve treated myself. Creamy avocado spread across a perfectly crisped slice of toast, topped with a jammy, runny egg (or however you like it), and finished with just the right seasonings—every bite hits that sweet spot between healthy and indulgent.
This isn’t just a trendy Instagram breakfast. It’s genuinely satisfying, packed with protein and healthy fats, and totally adaptable to your taste.
If you’re like me and crave meals that are both simple and deeply enjoyable, read on—because this recipe is exactly what your mornings have been missing.
Why I Love This Recipe

Here’s the thing: I’m a busy person, just like you. Most days, I don’t have time for fancy breakfast rituals. But I do want something that feels nourishing, comforting, and made with care. That’s where avocado toast with egg comes in.
There’s something so wonderfully simple about this recipe—it uses a handful of ingredients you probably already have. Yet the results are endlessly satisfying. The avocado is creamy and buttery, the toast adds that perfect crunch, and the egg? Well, that just brings everything together with richness and warmth.
And the beauty of this recipe is in its versatility.
Whether you’re feeling like a poached egg, a crispy fried egg, or a soft-boiled egg with a jammy center, you can make it your own. You can keep it classic with a pinch of salt and red pepper flakes, or you can layer it up with feta, tomatoes, arugula, or even smoked salmon.
Plus, it’s the kind of meal that fits into just about any lifestyle—vegetarian, gluten-free (if you choose the right bread), and full of the kind of nutrients that keep you feeling good.
So yes, it’s delicious—but it’s also a way to treat yourself well without overthinking breakfast.
Ingredients for Avocado Toast with Egg
The ingredient list is delightfully simple, but each item plays an essential role in making this dish shine. You won’t need to hunt down anything fancy or make an extra grocery run. You can create something truly satisfying with just the basics.
Here’s what I use:
- Bread: I personally love a hearty sourdough or multigrain bread because it toasts beautifully and has that rustic flavor that pairs so well with avocado. If you’re gluten-free, use a sturdy GF bread that holds up well to toppings.
- Avocado: Ripe, creamy avocados are key. They should yield slightly when pressed but not feel mushy. Hass avocados are my favorite for their rich texture and buttery flavor.
- Eggs: You can fry them, poach them, soft-boil them—whatever you prefer. I often go with a fried egg with a slightly runny yolk because it creates this delicious sauce over the avocado.
- Olive Oil or Butter (optional): A light drizzle of olive oil over the toast adds a deeper richness. Or, sometimes, I’ll butter the bread before toasting it for a golden, crispy finish.
- Lemon Juice: Just a little squeeze brightens up the avocado and adds that fresh zing.
- Salt and Pepper: Sea salt and freshly cracked pepper go a long way here.
- Red Pepper Flakes or Everything Bagel Seasoning: These little extras are optional, but they take the toast to the next level.
Optional add-ons include:
- Cherry tomatoes
- Crumbled feta
- Microgreens
- Smoked salmon
- Sliced radishes
- Hot sauce
But honestly? Even with just the basics, this recipe is a dream.
How Much Time Will You Need
This recipe is one of the quickest in my morning rotation.
If you’re cooking the egg while the bread is toasting and mashing the avocado simultaneously, you’ll have breakfast ready in under 15 minutes. That includes time to plate it beautifully, take a deep breath, and savor your first bite.
Here’s a rough breakdown:
- Prep time: 5 minutes
- Cook time: 5–7 minutes (depending on how you like your egg)
- Total time: About 12–15 minutes
It’s fast enough for a weekday but satisfying enough to serve for weekend brunch.
How to Make This Avocado Toast with Egg

Here’s my exact step-by-step method to get it just right—every single time. Follow this guide and you’ll have a foolproof avocado toast with egg that hits all the right notes: creamy, crispy, savory, and deeply satisfying.
Step – 1: Toast the Bread
Start by selecting your bread. I usually go for sourdough or multigrain because they have structure and flavor.
Pop it into the toaster or toast it in a skillet with a little butter or olive oil until it’s golden brown and crispy on the outside but still tender on the inside.
If you’re cooking in a skillet, keep the heat at medium to avoid burning.
Step – 2: Prepare the Avocado
While your bread is toasting, halve your avocado and scoop the flesh into a small bowl. Use a fork to mash it to your desired texture. I like mine a little chunky.
Add a small pinch of sea salt, some cracked black pepper, and a squeeze of lemon juice. If you’re feeling adventurous, add a dash of garlic powder or crushed red pepper flakes.
Mix well and set aside.
Step – 3: Cook the Egg
This is where you can choose your own adventure. Want a fried egg with crispy edges and a soft center? Go for it. Prefer a soft-boiled egg you can slice in half and let the yolk ooze onto your toast? Yes, please.
For a fried egg:
Heat a small non-stick skillet over medium heat. Add a little butter or olive oil, then crack your egg into the pan. Cook for 2–3 minutes until the whites are set but the yolk is still runny. Covering the pan with a lid can help the whites cook faster without overcooking the yolk.
For soft-boiled:
Bring a pot of water to a boil. Gently lower in the eggs and cook for 6–7 minutes. Then transfer them to an ice bath and peel gently.
For poached:
Bring a pot of water with a splash of vinegar to a gentle simmer. Crack the egg into a small bowl, stir the water to create a whirlpool, and gently pour in the egg. Cook for 3–4 minutes until the whites are set.
Step – 4: Assemble Your Toast
Spread the seasoned avocado mash over the hot, toasted bread. Be generous here—don’t skimp!
Top it with your cooked egg. You can leave the yolk whole for that dramatic break when you slice into it, or you can gently slice it in half before serving.
Sprinkle with salt, pepper, and your choice of toppings like red pepper flakes, everything bagel seasoning, or even a few microgreens or tomato slices.
Step – 5: Serve Immediately
This is not a dish that improves with sitting. Once assembled, serve it up and enjoy right away while the toast is crisp and the egg is warm.
Substitutions
What I love most about this recipe is how forgiving and flexible it is. Don’t have something on hand? Here’s how to make it work anyway.
If you don’t have…
- Avocados: Try hummus or cream cheese for a similar creamy texture.
- Bread: Any sturdy toast will do. Whole wheat, rye, gluten-free—just make sure it’s not too soft or it won’t hold up.
- Eggs: If you’re vegan or avoiding eggs, try a tofu scramble or chickpea flour omelet as a protein-rich alternative.
- Lemon juice: Apple cider vinegar or a dash of lime juice works too.
- Red pepper flakes: Swap with a dash of hot sauce or a pinch of cayenne.
You can also play with flavor by adding different herbs—basil, chives, or cilantro all bring something fresh and interesting.
Best Side Dish of Avocado Toast with Egg
While this toast is satisfying on its own, pairing it with a little something extra makes breakfast feel like a full meal.
Here are three of my favorite pairings:
- Fresh Fruit Salad – A mix of berries, melon, and citrus brightens up the plate and adds a natural sweetness.
- Greek Yogurt with Honey and Nuts – Creamy, tangy, and full of protein, this balances the savory toast beautifully.
- Iced Coffee or Herbal Tea – A good drink can elevate this breakfast. I like a cold brew or a ginger-lemon herbal tea to round it out.
Serving and Presentation Tips
If you’re anything like me, the way your food looks is almost as important as how it tastes—especially when it comes to something as iconic as avocado toast with egg. There’s something deeply satisfying about creating a plate that looks as good as it tastes.
I like to start with a wide, neutral-colored plate (think ceramic whites or matte greys). It makes the green of the avocado and the golden yolk pop beautifully.
Here’s how I usually plate it:
- Place the toast slightly off-center to create a more natural, relaxed look.
- Top it with your egg, yolk up, and let it gently settle over the avocado.
- Finish with a sprinkle of flaky sea salt, cracked pepper, and maybe a pinch of red pepper flakes or microgreens.
If I’m serving it for guests (or photographing it), I’ll add a lemon wedge on the side and a little pile of fresh fruit or arugula to round out the plate visually. Drizzling a few drops of olive oil or hot sauce in an artistic line across the plate never hurts either!
A sharp knife and a napkin tucked just so, and you’ve turned your morning toast into a restaurant-worthy dish.
Tips and Tricks to Make This Recipe Even Better

This is one of those recipes that’s easy to make but even easier to improve with a few small upgrades. Over time, I’ve learned some tricks that take this from “everyday breakfast” to “I want this every single day.”
- Warm your plate: If you’re using a poached or soft-boiled egg, warming your plate slightly helps keep the toast and egg from cooling too quickly.
- Use really good bread: I can’t say this enough. The better the bread, the better the toast. Sourdough, whole grain, or artisanal multigrain bread makes a big difference.
- Mash avocado fresh: Pre-mashed avocado or guacamole doesn’t quite cut it. A freshly mashed avocado, seasoned simply, always tastes better.
- Don’t skip lemon or salt: A pinch of salt and a dash of acid (lemon juice) bring out the best in avocado. Without them, the flavor can fall flat.
- Cook your egg low and slow: If you’re frying it, resist the urge to crank up the heat. Medium heat gives you perfect edges and a soft, jammy center.
- Toast in a skillet: Instead of the toaster, try toasting your bread in a cast iron skillet with olive oil or butter for that golden, crispy exterior.
These little moves don’t take extra time, but they elevate every bite.
Common Mistakes to Avoid
Even a simple dish like avocado toast can go sideways if you’re not careful. Here are a few things I’ve learned to avoid:
- Using under- or overripe avocados: If your avocado isn’t ripe, it’ll be hard to mash and taste bitter. If it’s overripe, it’ll be mushy and dull in flavor. Look for one that gives slightly when pressed.
- Skipping seasoning: A plain avocado on toast is fine, but seasoning transforms it. Lemon, salt, and pepper make it sing.
- Overcooking the egg: Whether you want a soft or runny yolk, overcooking the egg turns it dry and rubbery. Keep an eye on the heat and timing.
- Using flimsy bread: Soft white bread can collapse under the weight of toppings. Go for something sturdy and slice it thick.
- Assembling too early: If you assemble the toast too early, the bread will lose its crunch. Wait until the last minute to put everything together.
Avoid these, and your avocado toast will come out spot-on every time.
How to Store It
Truth be told, avocado toast is best eaten fresh. That said, you can prep some elements in advance to make your morning routine easier.
Here’s what I do:
- Pre-mash the avocado: You can mash avocado ahead of time and add lemon juice to prevent browning. Store it in an airtight container with plastic wrap pressed directly onto the surface. It should keep well for about a day.
- Boil eggs ahead: If you prefer soft- or hard-boiled eggs, you can make them in advance and store them (unpeeled) in the fridge for up to 3 days.
- Toast just before serving: Don’t toast the bread ahead of time. It’ll lose its crunch. Always toast and assemble fresh for the best experience.
Once assembled, avocado toast isn’t ideal for storing—it’ll go soggy and the avocado will brown. Eat it while it’s fresh and warm.
FAQ
Can I make avocado toast ahead of time?
You can prep the avocado and egg in advance, but it’s best to assemble just before eating so the toast doesn’t get soggy and the avocado doesn’t brown.
What kind of bread works best for avocado toast?
Sourdough, multigrain, whole wheat, or rye are all great. Just choose a sturdy bread that can hold toppings without falling apart.
What’s the best way to tell if an avocado is ripe?
Gently press near the top where the stem was. It should give slightly but not feel mushy. If it’s too firm, it’s underripe. If it feels too soft or has brown spots inside, it’s overripe.
Is avocado toast healthy?
Yes, it’s a great source of healthy fats, fiber, and protein—especially when paired with an egg. Just be mindful of portions and toppings if you’re watching calories.
Can I make this vegan?
Absolutely! Just skip the egg or substitute with tofu scramble or sautéed mushrooms for that savory, protein-rich topping.

Avocado Toast with Egg
- Total Time: 12 minutes
- Yield: 1
- Diet: Vegetarian
Description
There’s a reason avocado toast has become a staple in so many kitchens. It’s fast, satisfying, and endlessly customizable. This version adds a perfectly cooked egg on top—bringing in protein and richness for a breakfast (or brunch) that’s both nourishing and indulgent. With a toasted slice of hearty bread, creamy mashed avocado, and a yolk that oozes beautifully over it all, this dish hits the sweet spot between simple and special. Perfect for weekday fuel or a lazy Sunday treat.
Ingredients
- 1 slice hearty bread (sourdough or multigrain)
- ½ ripe avocado
- 1 egg
- ½ teaspoon lemon juice
- Salt and pepper, to taste
- 1 teaspoon olive oil or butter (optional)
- Red pepper flakes or everything bagel seasoning (optional)
Instructions
- Toast the bread in a toaster or skillet until golden and crisp.
- Mash the avocado in a bowl with lemon juice, salt, and pepper.
- Cook the egg as desired: fried, soft-boiled, or poached.
- Spread mashed avocado over the toast.
- Top with the cooked egg and season with optional toppings.
- Serve immediately.
Notes
- Use high-quality bread for best results. Don’t overcook the egg if you want a runny yolk. Add optional toppings like tomatoes, feta, or smoked salmon to make it even more special.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American