Avocado Egg Toast
Bright, creamy, and effortlessly satisfying, this Avocado Egg Toast elevates a simple breakfast into something fresh and nourishing with creamy avocado and a perfectly cooked egg.
Ingredients
Main ingredients
- 1 large slice sourdough bread (or bread of choice)
- ½ avocado sliced
- 1 teaspoon olive oil (or enough to grease the skillet)
- 1 teaspoon chili crunch sauce (optional) For a light, spicy crunch
Instructions
Preparation
- Toast the bread slice to your preferred level of crispiness.
- Place the avocado slices on the toast and gently mash them with a fork to create a creamy base.
Cooking
- Heat olive oil in a non-stick skillet over medium heat.
- Crack the egg into the skillet and cook for about 3 minutes, or until the whites are fully set and opaque.
- Use a spatula to transfer the egg onto the avocado toast.
Serving
- Drizzle with chili crunch sauce for a light, spicy crunch, if desired.
- Serve immediately and enjoy the warm, crisp, creamy layers.
Notes
This recipe is best enjoyed immediately — avocado and toast don’t store well once assembled. Make it vegan by swapping the egg for beans or hemp seeds; choose gluten-free bread if needed. Pre-slice your avocado and store it with lemon juice to slow browning, and toast the bread just before serving. Pair with fresh fruit, yogurt, or a warm latte for a complete breakfast.