Avocado Toast

Hey food friends!

Let’s chat about something that’s pretty much taken over breakfast menus everywhere – Avocado Toast. Sounds simple, right? But oh boy, you can do so much with it. People argue about where it started (maybe California?), but it went from health food to cafe rockstar super fast.

What’s the big deal? It’s just yummy. Creamy avocado, crunchy toast – a match made in heaven. It’s like a blank page waiting for cool ideas!

The recipe we’re diving into today isn’t just your basic mashed avo on bread. Nope. We’re jazzing it up. Think Classic Avocado Toast, but better. We’ll add a perfectly runny poached egg (hello, protein!) and some smart, tasty extras. Ever thought about using those leftover veggie peels? We are! Plus some nutty sesame seeds and a little seaweed magic (nori) for a savory kick. This Avocado Toast with Egg idea came from trying to use up bits and bobs, adding cool textures and flavors without needing fancy stuff. Get ready to turn something simple into something you’ll really want to eat again!

Quick Look: What You Need to Know

Let’s get the details sorted for this Simple avocado toast with egg.

• How long will it take? Not long at all! About 5 minutes to prep (mash the avo, grab your toppings) and another 5 minutes to cook (toast the bread, poach the egg). So yeah, like 10 minutes total. Quick!
• How many does it make? This recipe makes one perfect serving. Need more for brunch buddies? Easy peasy – just double, triple, or quadruple the ingredients. I made a little chart below to help you out.
• Is it hard? Nope! I’d say it’s Easy. Poaching an egg might seem tricky if you haven’t done it before, but stick with me, I’ll show you exactly how. The rest is just putting things together. Easy stuff.
• What gear do I need? Nothing wild, promise. You probably have it all:
  • A toaster (or a pan, or the oven broiler works too)
  • Small bowl & fork (for the avocado)
  • Knife
  • Small pot (for the egg)
  • Slotted spoon (looks like a spoon with holes, helps grab the egg)
• Can I make it ahead? Honestly, avocado toast is way better eaten right away. You want that crispy toast and creamy topping fresh. You could poach the egg ahead (keep it in cold water in the fridge for a day, warm it gently in warm water later). But mash the avocado right before you serve – it browns fast, even with lemon juice.

Feeding a Crowd? Here’s a Guide:

Servings	Avocado (Large)	Eggs	Bread Slices	Lemon Juice (Squeeze per serving)	Toppings (Sesame, Nori, Peels)
1	1/2	1	1	1 squeeze	A little bit each
2	1	2	2	1 squeeze	A little bit each
4	2	4	4	1 squeeze	A little bit each

What Goes In It: The Ingredients

The magic here is using simple, good stuff. Here’s your shopping list:

First, the main event: 1/2 a large, ripe avocado. How do you know it’s ripe? Give it a gentle squeeze. It should feel slightly soft, but not mushy. That’s the perfect creamy texture we want. If it’s rock hard or super squishy, skip it.

Next up, the egg: 1 perfectly poached egg. Use the freshest egg you have! Older eggs tend to spread out more when poaching. We want the white part cooked and the yolk nice and runny. Yum.

For the base: 1 slice of good, thick bread. Think sourdough, whole grain, maybe a crusty white loaf, or even rye. You need bread that won’t instantly turn to mush under the avocado. Toasting it well is super important!

Seasoning basics: Salt and fresh black pepper. Just use as much as tastes good to you! Don’t skip this – it really wakes up the avocado flavor.

A little zing: 1 squeeze of fresh lemon juice. Totally optional, but I really recommend it! Lime works too. It cuts through the rich avocado and egg taste and helps keep the avocado green.

Now for the cool extras: Cleaned cucumber peel and carrot peel. Yep, the peels! Wash them really well. Slice ’em thin or into little matchsticks. They add a surprising bit of freshness, a little crunch, and nice color. Plus, less food waste! Awesome, right?

And the finishing touches: A sprinkle of sesame seeds (raw or toasted, they add a nice nutty flavor) and a little shredded nori sheet (that’s the seaweed stuff sushi is wrapped in – gives it a savory, almost ocean-y taste).

No big prep needed, just make sure your peels are clean!

Let’s Make Some Toast! Step-by-Step

Okay, time to get cooking! Let’s turn these simple things into something amazing.

Toast that Bread!
First things first, the bread. Grab that sturdy slice. Pop it in the toaster, fry it in a pan (maybe with a tiny bit of olive oil?), or stick it under the broiler. Whatever way you choose, you want it nicely golden brown and crunchy. Like, really crunchy. Tap it – it should make a sound!

This crunch is super important against the creamy avocado later. Watch it carefully though, it can go from perfect to burnt kinda fast! Pro tip? While the toast is still hot, grab a peeled garlic clove, cut the end off, and rub it all over the toast. Instant subtle garlic bread flavor. So good.

Poach the Egg Like a Boss.
While the bread toasts, let’s do the egg. Fill a small pot with a few inches of water. Heat it gently until you see tiny bubbles coming up and a little steam. It should be simmering, not boiling like crazy. A wild boil will just tear the egg white. Little trick: A tiny splash of white vinegar in the water can help the egg white stay together better, but you don’t have to do it.

Crack your egg into a small bowl first (trust me, easier than dropping it straight in). Swirl the simmering water with a spoon to make a little whirlpool. Gently slide the egg from the bowl into the middle of the swirl. Cook for about 3 to 4 minutes. You want the white part to be solid, but the yolk still soft and jiggly.

Use that slotted spoon to carefully lift the egg out. Let the water drip off. Perfect! Don’t worry if your first few aren’t perfectly round; I remember my first attempts were… interesting. They still taste great!

Mash the Avocado.
Time for the star! Cut your ripe avocado in half, get the pit out (carefully tap the pit with your knife, twist, and lift – do this on a cutting board, not in your hand!). Scoop the green goodness into your bowl. Get rid of any brown or yucky bits. Add a pinch of salt, some black pepper, and that squeeze of lemon juice. Now, mash it up with a fork! I like mine a little chunky, but you can make it totally smooth if you want.

Super Important Step: Taste it! Does it need more salt? More lemon? A bit more pepper? Fix it now until you think it tastes amazing. Plain avocado is okay, but seasoned avocado is where it’s at. Don’t be afraid to season it well!

Put It All Together!
Okay, let’s build this beauty. Take your awesome toast (garlicky or not). Spread the mashed avocado all over it, right to the edges. Carefully place that gorgeous poached egg right on top. Try not to break the yolk yet! Now for the fun extras: Sprinkle on those clean, thin veggie peels. Scatter the sesame seeds. Finish with the shredded nori. Take a sec to look at it.

Pretty cool, right? Layers of texture, pops of color… Now, the best part: Eat it! Serve it right away. You want that warm crunchy toast, the cool creamy avocado, the soft egg white, and that amazing runny yolk mixing with everything. This Classic Avocado Toast Recipe, kicked up with an egg and those clever toppings, is ready to be devoured. Enjoy!

Mix It Up: Make It Your Own

This recipe is great, but feel free to play around!

• Need it Gluten-Free? Just use good gluten-free bread that can handle the toppings.
• Making it Vegan? Skip the egg. You could add hummus first, top with spiced chickpeas, or have some tofu scramble on the side. Still tasty!
• Like it Spicy? A pinch of red pepper flakes or a dash of hot sauce (Sriracha? Cholula?) works great. Or mash a tiny bit of minced jalapeño into the avocado. Whew!
• Feeling Fancy vs. Keeping it Simple:
  • Fancy Pants: Crumble on some feta or goat cheese. Add capers. Maybe some smoked salmon? Fresh herbs like dill? Go for it!
  • Simple & Good: Just stick to the recipe – it’s already delicious.
• Use What’s in Season: Got great summer tomatoes? Slice ’em on top! Roasted squash in the fall? Sure! Asparagus in spring? Why not!

Serving and Saving (But Mostly Serving!)

Like I said, this is best eaten right now. Hot toast, runny egg, fresh avocado – that’s the magic.

• How to Serve: Put it on a plate! Looks pretty just as it is. Maybe a little drizzle of olive oil if you’re feeling it.
• What Goes With It? It’s pretty filling alone. But a small green salad or some fruit makes it a bigger meal.
• Storing Leftovers: Uh, yeah, about that… Don’t. Seriously. Soggy toast + brown avocado + weird reheated egg = sad times. Just make what you’ll eat.
• Reheating: Just… no. If you really have to save parts, keep the poached egg in cold water in the fridge (max 1 day) and warm gently in warm water. Make the avocado fresh. Toast the bread fresh.
• Make-Ahead / Freezing: Not really a make-ahead thing, besides maybe washing the peels. Definitely don’t freeze it! Fresh is best.

And there you have it! Everything you need to make a seriously tasty Avocado Toast with Egg that’s simple, uses cool ingredients, and tastes fantastic. Hope you love it!

Print