The Best Avocado Toast with Egg

Cafe-style avocado toast with a runny egg, ready in 10 minutes.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Calories: 320

Bread: Thick slices of sourdough or whole wheat work best. They are sturdy enough to hold the toppings.
Avocado: Ripe but not mushy. It should yield slightly to gentle pressure.
Lemon Juice: Fresh is non-negotiable! It cuts through the richness.
Egg: Fried, poached, or soft-boiled—your choice.
Seasonings: Salt, black pepper, and red pepper flakes.
Olive Oil: A drizzle on the toast prevents sogginess.

Step 1: Toast the Bread
Toast your bread slices until golden brown and sturdy. This is crucial for structural integrity.
Step 2: Mash & Season
While the bread toasts, mash the avocado in a bowl with lemon juice, salt, and pepper. Leave it slightly chunky for texture.
Step 3: Cook the Egg
Fry your egg in a little butter or oil until the white is set but the yolk is still runny.
Step 4: Assemble
Drizzle the toast with a little olive oil. Spread the avocado generously. Top with the egg and sprinkle with chili flakes

Nutrition Facts (per serving):
Carbs: 24g | Protein: 12g | Fat: 21g