Avocado Toast with Egg

Fresh, creamy, crispy, and incredibly satisfying, Avocado Toast with Egg is one of those recipes that feels fancy but takes surprisingly little effort. Crispy toasted bread gets layered with creamy smashed avocado, bright lemon, a pinch of seasoning, and a perfectly cooked egg for a breakfast or light lunch that feels both comforting and fresh. It’s simple, yet every bite delivers creamy texture, crunch, and rich flavor.

What makes this version extra special is the balance. The avocado stays bright and flavorful, while the egg adds richness without overpowering the toast. Plus, it comes together in about 15 minutes, making it perfect for busy mornings, slow weekends, or anytime you want something nourishing that still feels a little elevated.

Recipe Yield: 2 servings

INGREDIENTS

2 thick slices sourdough bread or hearty artisan bread
1 large ripe avocado
1½ tsp fresh lemon juice
⅛ tsp garlic powder
Pinch red pepper flakes (optional, for the avocado)
¼ tsp sea salt, divided
¼ tsp black pepper, divided
2 large eggs
1 tsp olive oil or butter
1 tsp everything bagel seasoning (optional)
1 tsp chopped fresh chives or microgreens (optional)
Flaky sea salt, for finishing (optional)

INSTRUCTIONS

1. Toast the bread:
Toast the bread slices until deeply golden and crisp on the outside while still slightly soft in the center. Set aside so the toast stays sturdy under the avocado.

2. Make the avocado mixture:
Meanwhile, add the avocado to a bowl and mash with lemon juice, garlic powder, a pinch of red pepper flakes if using, half of the salt, and half of the black pepper. Keep it slightly chunky for the best texture.

3. Cook the eggs:
Heat olive oil or butter in a nonstick skillet over medium heat. Crack in the eggs and cook sunny-side up for 2–4 minutes, or until the whites are fully set and the yolks reach your preferred doneness. For easier cooking, loosely cover the pan for the last minute to gently set the tops. Season with the remaining salt and pepper.

4. Assemble the toast:
Spread the avocado mixture generously over each slice of toast. Then carefully place one egg on top of each piece.

5. Finish and serve:
Sprinkle with everything bagel seasoning, fresh chives, flaky sea salt, or extra black pepper if desired. Serve immediately while warm and crisp.

Helpful Tips to Perfect This Recipe

• Use sturdy bread for the best avocado toast: Thick sourdough or artisan bread holds up much better than soft sandwich bread and stays crisp under the avocado and egg.
• Cover the eggs for the best texture: If sunny-side eggs feel tricky, loosely covering the pan for the final minute gently cooks the whites without overcooking the yolk.
• Season in layers: A tiny sprinkle of flaky salt at the end makes the avocado and egg taste noticeably more flavorful and restaurant-worthy.