Ingredients (1 Serving)
Base
• 1 slice whole-grain bread
• 1/2 ripe avocado
• 1 large egg
Cooking and Seasoning
• 1 teaspoon olive oil or butter
• Salt, to taste
• Black pepper, to taste
Optional Toppings (Choose Any)
• Red pepper flakes
• Lemon juice
• Everything bagel seasoning
• Cherry tomatoes, sliced
• Microgreens or arugula
• Feta cheese or goat cheese
• Smoked paprika
Ingredient Notes
Whole-grain bread should be dense and hearty, not soft white bread labeled as “wheat.” Look for bread where whole grains are listed as the first ingredient.
Avocado should be ripe but not mushy. It should yield slightly when pressed.
Eggs can be cooked any style, but runny yolks pair best with avocado toast.
Step-by-Step Instructions
Step 1: Toast the Bread
• Toast the slice of whole-grain bread until golden and crisp
• Avoid over-toasting, as very dry toast makes spreading difficult
Set aside.
Step 2: Prepare the Avocado
• Cut the avocado in half and remove the pit
• Scoop out half into a small bowl
• Mash lightly with a fork
Season with:
• A pinch of salt
• A squeeze of lemon juice if desired
Leave some texture rather than making it completely smooth.
Step 3: Cook the Egg
Heat a small pan over medium heat.
Add:
• Olive oil or butter
Crack in the egg and cook to your preference:
For sunny-side up:
• Cook until whites are set and yolk remains runny
For over-easy:
• Flip briefly and remove while yolk is still soft
For scrambled:
• Whisk egg with a pinch of salt and cook gently, stirring
Remove from heat once done.
Step 4: Assemble the Toast
• Spread mashed avocado evenly over the toast
• Place the egg on top
Season with:
• Salt
• Black pepper
Add any optional toppings you like.
Texture and Flavor Tips
• Warm toast + cool avocado creates contrast
• Runny yolk acts like a sauce
• Acid from lemon or tomatoes balances the fat
• A little salt goes a long way
