Avocado Egg Toast Two Ways

5 from 1 vote

Make this avocado egg toast whenever you need a nutritious breakfast that keeps you full until lunchtime. Ready in just 10 minutes.

Prep Time10

Total Time10

Course: Breakfast

Cuisine: American, European, Mediterranean

Servings: person

Calories: 728kcal

Fried eggs: Heat a pan over medium heat and add a small amount of olive oil. Crack the eggs into the pan. Cook them sunny side up if you prefer a runny yolk, or flip and cook on both sides if you like your eggs more set. Season lightly with salt and pepper.
Boiled eggs: Bring a pot of water to a boil. Carefully add the eggs and cook for 7 to 9 minutes, depending on how firm you like the yolk. Transfer the eggs to cold water, peel, and slice.

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add salt, black pepper, paprika, and a squeeze of fresh lemon juice. Mash and mix until creamy.

Toast two slices of bread until golden. Spread the mashed avocado evenly over each slice. Top with the prepared eggs and add extra seasoning if desired. Serve immediately and enjoy.

Use a ripe avocado that is slightly soft when gently pressed. Overripe avocados can be mushy, while underripe ones are harder to mash and less flavorful.
Cook the eggs to your preference. Sunny side up or over easy works well if you enjoy a runny yolk. Fully cooked eggs are a great option for meal prep.
Boiled eggs can be made up to 3 days ahead and stored in the refrigerator to save time on busy mornings.
Whole-grain or sourdough bread adds more fiber and helps keep you full longer, but any bread you enjoy will work.
For a higher-protein breakfast, serve this avocado egg toast with Greek yogurt or kefir on the side.
Toast the bread well so it stays crisp under the avocado and does not become soggy.