Creamy Avocado Toast with Egg

The morning sunlight hit my kitchen counter just right when I finally understood why everyone goes on about avocado toast. I'd been skeptical for years thinking it was just another food trend until a friend made it for me during a lazy weekend brunch. The way the creamy avocado contrasted with the crunch of perfectly toasted sourdough changed everything. Now it's my go-to when I want something that feels indulgent but still wholesome.

My roommate used to make this every Sunday morning during our senior year of college. The apartment would fill with the aroma of toasting bread and brewing coffee while we'd catch up on the week. Sometimes she'd add everything bagel seasoning, other times a perfectly poached egg would crown each slice. Those simple mornings taught me that the best recipes are often the ones that let quality ingredients shine without much fuss.

Ingredients

• 2 slices whole-grain or sourdough bread: The foundation of everything—sourdough gives a tangy depth while whole grain adds nuttiness and structure
• 1 ripe avocado: Look for one that yields slightly to gentle pressure, not mushy or rock hard
• 1 teaspoon lemon juice: This brightens the avocado and prevents browning while adding a subtle zing
• 1/4 teaspoon sea salt: Use flakes if you have them for that occasional salty crunch
• 1/8 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference in aroma
• 1/8 teaspoon red chili flakes: Optional but recommended if you like a gentle heat that builds
• 2 large eggs: Optional protein that elevates this from snack to proper meal
• 1 tablespoon fresh chives or cilantro: Chives offer mild onion notes while cilantro brings brightness
• 1 teaspoon extra-virgin olive oil: A finishing drizzle that adds richness and glossy appeal

Instructions

Get your bread golden and ready:

Toast until it's crisp enough to hold everything without getting soggy but not so hard it'll scratch the roof of your mouth

Prepare the avocado base:

While bread works, halve and pit the avocado then scoop flesh into a bowl, adding lemon juice, salt, pepper, and chili flakes before mashing with a fork to your preferred consistency

Cook your eggs if using:

Fried over easy or poached both work beautifully—just remember to start them after the bread begins toasting so everything finishes together

Assemble with intention:

Spread avocado generously across each toast, top with an egg if desired, then finish with fresh herbs and that final drizzle of olive oil

Serve immediately:

This dish waits for no one—the contrast between warm toast and cool avocado is magic that fades quickly

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There was this tiny cafe in Melbourne where I first tried avocado toast with feta and pomegranate seeds. The owner explained that Australians had been serving this long before it became an Instagram sensation. Something about that global connection—this simple dish traveling across oceans and cultures—makes each bite feel like part of a larger conversation.

Bread Matters More Than You Think

I've tested this with everything from basic white bread to dense German rye. The real magic happens when you use bread with some character—sourdough's tang, seeds crunching under your teeth, a hearty whole grain that can stand up to all that creamy avocado. Day-old bread actually toasts better than fresh, giving you that golden crunch without burning.

The Egg Question

Sometimes I want the protein and richness of a perfectly poached egg, other times I keep it simple and let the avocado shine. When I do add an egg, I've learned to crack it into a small bowl first—no one wants broken yolk ruins their breakfast moment. The runny yolk creates its own sauce when you cut through, making each bite even more luxurious.

Make It Your Own

The beauty of this recipe is how it adapts to whatever mood or season you're in. I've added sliced radishes for crunch, swapped cilantro for basil in summer, or piled on everything bagel seasoning when I want maximum flavor. The version I make today might be completely different from next week's creation, and that's exactly the point.

• Try adding crumbled feta or goat cheese for a tangy creaminess
• Sliced cherry tomatoes or microgreens add color and fresh flavor
• A shake of everything bagel seasoning transforms the whole profile

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Whether it's a rushed weekday morning or a slow weekend brunch, this simple combination never fails to hit the spot. Sometimes the most straightforward recipes are the ones that become permanent fixtures in your kitchen rotation.

Recipe FAQs

→ What type of bread works best for avocado toast?

Sourdough and whole-grain breads provide excellent structure and flavor. Their sturdy texture holds up well to the creamy avocado topping while offering a satisfying crunch in every bite.

→ How do I know when an avocado is perfectly ripe?

Gently squeeze the avocado—it should yield slightly to pressure without feeling mushy. The skin should be dark green to nearly black. A ripe avocado will mash easily while still retaining some texture.

→ Can I make this vegan?

Absolutely. Simply omit the egg or replace it with sliced tomatoes, radishes, or extra vegetables. The smashed avocado mixture remains delicious and satisfying on its own.

→ What other toppings can I add?

Feta cheese adds creaminess and tang, smoked salmon brings savory depth, and cherry tomatoes offer juicy sweetness. Microgreens, hemp seeds, or everything bagel seasoning also work beautifully.

→ How do I prevent the avocado from browning?

The lemon juice in the mixture naturally slows oxidation. For best results, prepare the avocado just before serving and enjoy immediately while the bread is still warm and crispy.