Avocado toast with a soft-boiled egg is the kind of quick, satisfying recipe that turns a simple breakfast into something special. Creamy mashed avocado, just-toasted bread, and a perfectly cooked egg — salty, peppery, and ready in under 15 minutes. It’s ideal for rushed mornings, lazy weekend brunches, or a light, healthy lunch.
Why you’ll love this dish
This toast balances creaminess, crunch, and protein without a lot of fuss. It’s fast, budget-friendly, and easy to customize: add heat, herbs, citrus, or swap the egg style to match your mood.
"A brilliant weekday lifesaver — filling enough for lunch but light on the stomach. The runny yolk makes every bite feel indulgent." — a regular morning convert
If you’re assembling a quick brunch, this pairs well with a variety of other simple dishes; for example, consider adding a hearty option like Savory Breakfast Quesadilla with Egg & Cheese to the table for guests who want more than toast.
Step-by-step overview
You’ll toast bread, soft- or hard-boil the eggs, mash and season the avocado, then assemble. Timing-wise, start the eggs as the bread pops in the toaster so everything finishes together. Expect 10–15 minutes total for soft-boiled eggs; more if you prefer firm yolks.
What you’ll need
- 2 slices of bread (sourdough, whole-grain, or your favorite)
- 1 ripe avocado — ripe when it gives slightly to gentle pressure
- 2 eggs
- Salt, to taste
- Freshly ground black pepper, to taste
Optional toppings and swaps: - Red pepper flakes (for heat)
- A squeeze of lime or lemon juice (brightens the avocado)
- Fresh cilantro or parsley (herbaceous lift)
- Substitutions: swap eggs for scrambled or tofu scramble for a vegan-friendly version; use mashed chickpeas + avocado for extra texture.
Step-by-step instructions
- Toast the bread slices until they reach your preferred crispiness. Thicker slices take longer — aim for golden-brown edges.
- Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water using a spoon. For soft-boiled eggs, cook 6–7 minutes; for medium 8–9 minutes; for hard-boiled 10–12 minutes.
- Remove eggs with a slotted spoon and plunge them into a bowl of ice water or very cold tap water to stop cooking. Let cool for 2–5 minutes.
- Halve the avocado, remove the pit, scoop the flesh into a bowl, and mash with a fork until mostly smooth. Season with salt and pepper and, if you like, a squeeze of lime.
- Spread the mashed avocado evenly over the toasted bread.
- Peel eggs, slice each in half, and place them on top of the avocado. Arrange yolks facing up to show off runny centers.
- Finish with optional toppings: sprinkle red pepper flakes, a pinch more salt, freshly cracked pepper, and cilantro if desired.
- Serve immediately so the toast remains crisp and the avocado doesn’t brown noticeably.
Best ways to enjoy it
Serve this toast hot and fresh. Plate the halves slightly overlapping and garnish with a wedge of lime for squeezing. Pairings that work well:
- A side salad of mixed greens with lemon vinaigrette.
- Fresh fruit or a yogurt parfait for a lighter brunch.
- For a more substantial spread, try adding a warm pasta or gnocchi side — a cozy match is Creamy Gnocchi with Spinach and Feta.
Beverage pairings: a bright coffee, green tea, or sparkling citrus water.
Storage and reheating tips
- Assembled avocado toast is best eaten immediately. The bread gets soggy and avocado browns.
- If you must prep ahead: keep mashed avocado in an airtight container with a thin film of lime/lemon juice on top and press plastic wrap directly onto the avocado to limit air contact; store up to 24 hours in the fridge. Store cooked eggs separately, peeled or unpeeled, up to 5 days refrigerated.
- Reheating: toast fresh bread before assembling. Reheat eggs gently (steamed or in warm water for a minute) if desired but avoid microwaving whole eggs (they can explode).
- Freezing: not recommended for avocado toast. Freezing ruins avocado texture and bread.
Pro chef tips
- Perfect avocado ripeness: press the stem end — if it gives and the stem lifts off easily, it’s ripe.
- Egg timing: use room-temperature eggs if possible to reduce cracking and stabilize timing. Add a splash of vinegar to boiling water if you plan to poach instead of soft-boiling.
- Texture contrast: slice, don’t mash, some avocado for chunkier mouthfeel, or mash extra-smooth with a drizzle of olive oil for silkiness.
- Salt wisely: salt brightens avocado, but add just a pinch before assembly and adjust at the end — salt can taste stronger once it melts into warm bread.
- For crispier toast, lightly brush bread with olive oil or butter before toasting.
Creative twists
- Spicy Mexican: top with cotija cheese, pickled jalapeños, cilantro, and a squeeze of lime.
- Mediterranean: add crumbled feta, chopped olives, and za’atar.
- Smoked salmon: layer thin smoked salmon beneath the egg for a luxe brunch.
- Vegan: replace the egg with seasoned, pan-fried tofu slices or roasted cherry tomatoes.
- Crunch boost: add toasted seeds (pumpkin or sesame) or thinly sliced radish for crunch.
Common questions
Q: How long does this take to make?
A: About 10–15 minutes for soft-boiled eggs and toasted bread; 20–25 if you prefer hard-boiled eggs.
Q: Can I use a poached or fried egg instead?
A: Absolutely. Poached or sunny-side-up eggs are classic alternatives; adjust cooking time so the yolk matches your preference.
Q: Is it safe to eat runny eggs?
A: Most healthy adults can safely eat properly handled runny eggs. Pregnant people, infants, elderly, and immunocompromised individuals should avoid undercooked eggs and choose fully cooked yolks.
Q: Can I prep toppings or components ahead of time?
A: Yes—cook eggs and refrigerate up to 5 days; mash avocado shortly before serving for best color and texture. Pre-toast bread right before serving.
Q: What bread works best?
A: Sourdough and whole-grain are excellent because they hold up well to toppings. Thin sandwich bread can get soggy faster.
Q: Can I freeze mashed avocado?
A: You can, but texture changes. For best flavor and texture on toast, avoid freezing; instead, make small batches fresh.
If you want more quick egg-forward breakfast ideas or cozy mains to round a brunch, check the site’s other recipes for inspiration.
Avocado Toast with Soft-Boiled Egg
Ingredients
Main Ingredients
- 2 slices slices of bread (sourdough, whole-grain, or your favorite) Choose your favorite type of bread.
- 1 ripe avocado ripe avocado — ripe when it gives slightly to gentle pressure Ensure the avocado is ripe for best flavor.
- 2 eggs eggs Use fresh eggs for best results.
- to taste Salt
- to taste Freshly ground black pepper
Optional Toppings and Swaps
- to taste Red pepper flakes Add for heat.
- 1 squeeze lime or lemon juice Brightens the avocado.
- to taste Fresh cilantro or parsley Herbaceous lift.
Instructions
Preparation
- Toast the bread slices until they reach your preferred crispiness.
- Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water using a spoon.
- For soft-boiled eggs, cook for 6–7 minutes; for hard-boiled, cook for 10–12 minutes.
- Remove eggs with a slotted spoon and plunge them into a bowl of ice water to stop cooking. Let cool for 2–5 minutes.
- Halve the avocado, remove the pit, scoop the flesh into a bowl, and mash with a fork until mostly smooth. Season with salt and pepper and, if you like, a squeeze of lime.
- Spread the mashed avocado evenly over the toasted bread.
- Peel eggs, slice each in half, and place them on top of the avocado. Arrange yolks facing up.
- Finish with optional toppings: sprinkle red pepper flakes, a pinch more salt, freshly cracked pepper, and cilantro if desired.
- Serve immediately so the toast remains crisp and the avocado doesn’t brown noticeably.