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Avocado Toast Egg Recipe
Ash Tyrrell

Avocado Toast Egg Recipe

I make this avocado toast with egg more mornings than I'd like to admit, mostly because it never feels like a chore. I toast the bread, mash the avocado, fry an egg, and I'm eating in under ten minutes. What I love most is how the runny yolk mixes into the mashed avocado and basically becomes the sauce for the whole thing
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread – sturdy enough to hold the avocado and egg without going soggy
  • 1 ripe avocado – pick one that gives slightly when pressed not one that's still firm
  • 2 large eggs – I like sunny side up so the yolk turns into a natural sauce
  • 1 tablespoon olive oil – for frying the egg low and slow
  • 1/2 lemon juiced – brightens the avocado and keeps it from browning too fast
  • Salt and black pepper – season both the avocado and the egg to your taste
  • Pinch of red pepper flakes optional – adds a little heat if you're in the mood
  • Fresh chives or cilantro optional – a light, fresh finishing touch

Method
 

  1. I start by toasting the sourdough until it's golden and firm enough to hold weight. A lighter toast works fine too, but I find a deeper golden color gives the base more crunch against the creamy avocado. This step takes almost no effort, so I let it run in the background while I prep everything else.
  2. While the bread toasts, I scoop the avocado into a small bowl and mash it with a fork, leaving a few small chunks for texture. I stir in the lemon juice right away so it doesn't turn brown, then season with salt and pepper. I taste it here because this is really the flavor base for the whole toast.
  3. I heat the olive oil in a nonstick skillet over medium-low heat, then crack in the eggs gently so the yolks stay intact. I cover the pan for a minute or two so the whites set fully while the yolk stays soft. If you prefer a firmer yolk, just leave it a little longer.
  4. Once the toast is ready, I spread the mashed avocado generously over each slice, right to the edges. I slide the egg on top, season it with a touch more salt and pepper, and add red pepper flakes or herbs if I'm using them. I serve it immediately while the egg is still warm.

Notes

  • I always use room-temperature eggs since they cook more evenly than cold ones straight from the fridge.
  • I season the avocado before I add the egg, since it's easy to forget once the toast is assembled.
  • I toast the bread a shade darker than I think I need to, because the avocado softens it quickly.
  • I keep the heat low for the egg so the white doesn't turn rubbery before the yolk is ready.
  • I squeeze the lemon juice right into the avocado bowl instead of over the mashed avocado later, since it mixes in more evenly that way.