Tastenexa
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Vegetarian
Avocado Toast with Eggs
14 min total8 prep6 cook1 servings380 cal
VegetarianFlexitarianContains glutenContains egg
Toasted sourdough is topped with mashed avocado brightened with lemon juice, then finished with fried eggs and a pinch of chili flakes. It's a quick, satisfying breakfast that feels indulgent but comes together in under 15 minutes. Runny yolks soak into the avocado for the best bite.
Ingredients
bakery
- 2 slicessourdough bread
produce
- 1avocado
- 1 tsplemon juice
dairy
- 2eggs
pantry
- 0.5 tspchili flakes
- 1 tbspolive oil
- 0.25 tspsalt
- 0.13 tspblack pepper
Steps
- Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
- Add the lemon juice and a pinch of the salt to the avocado, then mash with a fork until mostly smooth with some texture remaining.
- Place the sourdough slices in the toaster and toast until deeply golden and crisp.
- Heat the olive oil in a skillet over medium heat until it shimmers.
- Crack the eggs into the skillet and cook undisturbed for 2 minutes, until the whites are set at the edges.
- Cover the skillet and cook another 1–2 minutes for a soft, runny yolk, or longer if you prefer it firmer.
- Spread the mashed avocado evenly over both slices of toast.
- Top each slice with a fried egg, then season with the remaining salt, black pepper, and chili flakes.
- Serve immediately while the toast is warm and the yolk is still runny.
Tips
- Choose an avocado that yields to gentle pressure — underripe avocados won't mash smoothly.
- Toast the bread until deeply golden so it can support the toppings without going soggy.
- Cook the eggs sunny-side up or over-easy so the yolk runs into the avocado when you cut in.
- Season the mashed avocado with salt before spreading — it needs more than you'd think.
