10-Minute Avocado Toast with Egg
A wholesome, quick, and versatile breakfast or snack featuring creamy avocado on crisp toast, topped with eggs cooked your way—fried, scrambled, boiled, or poached. Packed with fiber, protein, and healthy fats, this satisfying toast is perfect for a nutritious start to your day or an easy meal prep option.
Equipment
- 1 toaster
- 1 Nonstick Skillet
- 1 small bowl
- 1 saucepan
- 1 Slotted Spoon
- 1 Spatula
Ingredients
- ½ small avocado peeled and seeded
- 2 slices bread of your choice
- 2 large eggs
- Salt to taste
- Pepper to taste
- 1 tbsp olive oil or butter optional, for frying or scrambling
- 2 tsp white vinegar for poached eggs
Instructions
- Toast the Bread: Begin by selecting your favorite bread—whole-grain, sourdough, or multigrain all work beautifully.Place two slices in your toaster and toast them until they reach a golden-brown, crispy texture. Toasting not only adds crunch but also helps the bread hold up under the creamy avocado without becoming soggy. Once done, set the toast aside on a plate.
- Prepare the Avocado: While the bread is toasting, take half of a small avocado. Slice it in half, remove the seed, and carefully peel away the skin. Place the avocado in a small bowl and mash it with a fork until smooth but slightly chunky for texture. Add a pinch of salt and a dash of pepper to enhance the natural, creamy flavor.
- Assemble the Base Toast: Using a knife or spoon, spread the mashed avocado evenly over each slice of toasted bread. Ensure that the avocado layer is generous yet balanced, covering the surface completely. This base is not only flavorful but also provides fiber, healthy fats, and plant-based protein to start your day right.
- Cook the Eggs – Fried Style: For a fried egg, heat 1 tablespoon of olive oil or butter in a nonstick skillet over medium-high heat until shimmering. Carefully crack one egg into the skillet, then immediately reduce the heat to low. Cook the egg slowly to allow the whites to set completely while keeping the yolk thick and slightly runny. This should take about 5–7 minutes. Repeat with the second egg. Once cooked, season lightly with salt and pepper.
- Cook the Eggs – Scrambled Style: If you prefer scrambled eggs, start by whisking the eggs in a small bowl until the yolks and whites are fully combined. Heat 1 tablespoon of olive oil or butter in a nonstick skillet over medium-high heat. Pour the whisked eggs into the skillet and let them sit for a few seconds. When the edges begin to firm up, gently fold the eggs from the outside toward the center using a spatula. Continue folding until the eggs are soft, creamy, and fully cooked, about 2–3 minutes. Season with salt and pepper.
- Cook the Eggs – Boiled Style: For boiled eggs, place the eggs in a small saucepan and cover with cool water until fully submerged. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and simmer according to your preferred doneness: 4 minutes for soft-boiled, 6 minutes for medium-boiled, and 12 minutes for hard-boiled. After cooking, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely before peeling to avoid cracking.
- Cook the Eggs – Poached Style: To make poached eggs, bring a large pot of water to a gentle boil. Add 2 teaspoons of white vinegar to the water to help the egg whites coagulate. Using a spoon, stir the water to create a small vortex. Crack one egg into a small bowl, then gently slide it into the center of the swirling water. Cook for 3–4 minutes, depending on how runny or firm you like the yolk. Remove the egg with a slotted spoon and place it on a plate lined with paper towels to drain. Repeat with the second egg.
- Top the Toast with Eggs: Once the eggs are cooked to your preferred style, carefully place them on top of the avocado-covered toast. For fried and poached eggs, keep the yolk intact for a rich, creamy texture. Scrambled eggs should be fluffed and piled generously over the toast. Boiled eggs can be sliced or halved for a neat presentation.
- Season and Serve: Finish your Avocado Toast with a final pinch of salt and freshly ground black pepper to enhance the flavors. You can also drizzle a little extra olive oil or add chili flakes, fresh herbs, or a squeeze of lemon for an optional flavor boost. Serve immediately while the toast is warm and the eggs are freshly cooked for maximum enjoyment.
- Enjoy Your Healthy, Versatile Meal: Take a moment to admire your creation—a perfectly balanced meal rich in protein, fiber, and good fats. This Avocado Toast with Egg is not only delicious but also keeps you full and energized, making it ideal for breakfast, brunch, or a quick nutritious snack.
Notes
- Always use ripe but firm avocados for the perfect creamy texture.
- Toast bread to a golden-brown crisp to prevent it from becoming soggy.
- Adjust seasoning with salt and pepper after adding the eggs for balanced flavor.
- Use fresh eggs for the best taste and texture.
- Experiment with different bread types such as sourdough, multigrain, or whole wheat.
- Optional toppings like chili flakes, fresh herbs, or lemon juice enhance flavor.
- For poached eggs, use vinegar to help the whites set neatly.
- This recipe is highly versatile—choose your preferred egg style for variety.
