Avocado Egg Toast

close up shot of avocado egg toast on small chopping board surrounded by garnish

Print Recipe

5 from 2 votes

Here I'll show you THE most delicious way to serve up avocado and egg on toast!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch

Cuisine: Western

Servings:

Calories: 412kcal

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Medium Sized Mixing Bowl & Fork (for smashed avocado)
Large Non-Stick Pan (for eggs & bread)
Sharp Knife & Chopping Board (for chives & lemon)

Ingredients

3 medium-large slices of Bread (something firm like a sourdough works fell)
2 medium sized Avocados, halved, pitted and peeled
3 Eggs
1 tbsp finely diced Fresh Chives
1/2 tbsp EACH: Lemon Juice, Extra Virgin Olive Oil
1 tbsp Butter, or as needed
Salt & Black Pepper, to taste
Hot Sauce, to taste

Instructions

In a medium-sized bowl add avocado with chives, lemon juice, extra virgin olive oil and a good pinch of salt & pepper to taste. Roughly smash with a fork (a few lumps here and there are fine). Place to one side.
Add 1 tbsp butter to a large non-stick pan over medium heat. Once melted, carefully crack in the eggs close to the pan. Begin basting the egg whites with the butter until the egg whites are opaque. Remove eggs, leaving the leftover butter in the pan.
Lay bread in the leftover butter and toast both sides until golden for a couple of minutes. Add more butter if it all soaks up on the first side and work in batches if you need to.
Stack fried bread with smashed avocado, followed by a fried egg with a good pinch of salt and pepper and hot sauce to preference!

Video

Notes

a) Hot Sauce - I'd recommend a few drops even if you're not good with spice. It adds a final kick of flavour to cut through the richness of the yolk and buttery eggs. Don't sub with chilli/red pepper flakes, they don't offer the same kind of tangy/vinegary flavour. I typically use Cholula hot sauce, but Frank's and Tabasco also work well.

b) Runny egg yolks - You don't have to make sunny side up eggs if you don't like runny egg yolk; you could make them over easy instead. Once they're all cooked (a little ring of uncooked white around the yolk) just flip them over and fry for another 30 seconds or so. For over medium or hard just flip them sooner and cook longer on the flipped side until the yolk is cooked to your preference.

c) Can I make scrambled eggs or poached eggs instead? - Yep! Check out my Perfect Scrambled Eggs and Perfect Poached Eggs :)

d) Calories - Per toast.

Nutrition