Avocado Toast with Soft-Boiled Egg
A quick and satisfying breakfast featuring creamy mashed avocado on toasted bread topped with a perfectly 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.
Notes
Assembled avocado toast is best eaten immediately. To prep ahead, keep mashed avocado in an airtight container with a thin film of lime/lemon juice on top to limit browning.