Avocado and Egg Toast

A slice of toasted bread with smashed avocado and egg on it.

Start your day off on the right foot with this easy avocado and egg toast. Simply toast your favorite bread and add smashed avocado and a fried egg to the top.

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 3

Total Time 5

Servings serving

Calories 343kcal

Author Whitney Wright

Cost $1.50

Ingredients

1 slice bread sourdough, sandwich bread, french bread, whatever you want!
1/2 avocado you can gauge this by using as little or as much avocado as you'd like
1 large egg
1 teaspoon olive oil
salt and pepper to taste

Instructions

Toast Bread

Place the slice of bread in a toaster and toast until golden brown (or until desired crispiness). Can also toast the bread on a nonstick skillet over medium-low heat until desired color and crispiness is reached.

Avocado

Once the bread is toasted scoop the avocado flesh from the avocado skin and place it on the toast. Using a fork, gently smash the avocado until it covers the entire surface of the bread.

Cook the Egg

Cook the egg however you’d like. I prefer mine sunny-side up. Place a small skillet over medium-low heat. Add the olive oil to the skillet and wait 2 minutes or until the oil has warmed up and is slightly shimmering. Crack the egg into the pan and then cover with a lid. Cook the egg uninterrupted for 2-3 minutes or until the whites are completely set but the yolk is still runny. Slide the egg off of the skillet and onto the avocado covered toast. Season with salt and pepper and enjoy!

Notes

You don't have to use olive oil on your skillet when cooking the egg. You can use a tablespoon or so of butter, nonstick cooking spray, vegetable oil, ghee, whatever you're comfortable with.

Cooking the egg: If you don't like a runny yolk, you can cook it the same way I instruct in the recipe card, but just cook it a minute or two longer. You can also break the yolk and make a broken-hard egg which cooks faster and makes the yolk cook more thoroughly, too. Feel free to scramble the eggs instead if you'd like.

To reduce calories:

weigh and measure the amount of avocado you use.
use nonstick cooking spray rather than olive oil.
rather than cooking the full egg, you can just cook the egg whites.

Avocados: An avocado is ripe and ready to use when you can gently squeeze it and it gives in a bit. You don’t want it to be too mushy that it gives a ton when you barely squeeze it, and you don’t want it to feel hard. Another way to test is to remove the tiny stem cap at the top. If the cap takes a bit or effort to come off and is almost white underneath, it probably isn't ripe enough. If it comes off easily and the color is a bit darker — and it passes the gentle squeeze test — it’s good to eat.

If you have a firm avocado, you can leave it at room temperature for a few days until it gets softer when you gently squeeze it. To ripen it more quickly, store it at room temperature in a brown paper bag. If you have a perfectly ripe avocado and you aren't using it today, place the ripe avocado in the refrigerator to slow down the ripening process.

Spice up your avocado and egg toast by adding additional seasonings to your avocado or your egg while its cooking, such as cilantro, parsley, basil, crushed red pepper (for a spicier breakfast), garlic, etc.

Nutritional information is an estimate, as it will vary depending on the bread, amount of avocado, and size of egg used.

Nutrition