Avocado Toast with Egg

Avocado toast with egg is a customizable, balanced breakfast, snack or light lunch that comes together in less than 15 minutes. Learn how to top your toast with fried eggs, scrambled eggs, boiled eggs, or poached eggs. Great for kids and adults, easy to make and delicious!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 8

Total Time 13

Servings serving

Calories 300

Author Kim

Ingredients

2 large eggs
2 teaspoons white vinegar if making poached eggs
1/4 small (1 oz) ripe avocado mashed
1 slice whole grain bread or bread of choice a thick, crusty bread will work best
Kosher salt and black pepper to taste
Optional toppings: pickled red onions, feta cheese, fresh herbs, everything bagel seasoning, red pepper flakes, hot sauce, sriracha sauce

Instructions

Fried eggs: Spray cooking spray in a nonstick pan over medium heat. Gently crack the eggs into the skillet. Cook until the egg sets and the yolk is to your liking.
Scrambled eggs: Whisk eggs in a small bowl with a fork and season with salt and pepper to taste. Heat a small nonstick pan over medium heat, when hot spray with oil and pour the egg into the skillet. When the edges start to set, gently begin folding and stirring the eggs until cooked through, about 2-3 minutes.
Hard boiled eggs: Bring a small saucepan of water to a boil, then gently lower the eggs into the water. Lower the heat so that the water is at a gentle simmer. You don’t want a full rolling boil, just a gentle amount of bubbles. Cook for 13 minutes. When the eggs are finished cooking, gently drop them into an ice bath for 5 minutes. To peel, gently give them several taps against the countertop, all over. Then, peel and enjoy.
Poached eggs: Bring a medium pot of water to a boil. Crack one egg into a small bowl. Stir vinegar into the water and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. Then, carefully add the egg to the middle of the pot and cook for 3-4 minutes, according to desired doneness. Remove the egg with a slotted spoon.
Meanwhile, to a shallow bowl or plate, mash the avocado with salt and pepper. Toast the bread in the toaster or lightly brush with softened butter and toast in a pan over medium-high heat. For large crowds, toast in the oven at 400ºF for 8-10 minutes.
To assemble the toast, spread a spoonful of mashed avocado over the toast. Top with egg(s) and season with a pinch of salt and freshly ground pepper. Serve with any other toppings you'd like and enjoy!

Notes

Serving size: The serving size is one slice of toast with two eggs and about 1/4 of a small avocado. Feel free to scale this recipe to fit your needs.

Ripe avocado: When choosing a perfectly ripe avocado, remove the stem and if it’s green underneath, the avocado is ready to eat. If it’s brown, the avocado is overripe. It should be firm with just a slight amount of give when pressed.

Avocado: When mashing, you can leave it as chunky or as smooth as you’d like. You could also just add slices of avocado instead of mashing.

Egg white: To reduce the fat in this meal, scramble egg whites without the yolk. Or use hard-boiled eggs with the yolks removed.

Nutrition