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Avocado Egg Breakfast Toast

A step-by-step guide to making avocado egg breakfast toast with a perfectly runny yolk and creamy avocado spread, ready in 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 slice hearty bread sourdough or whole grain
  • 1/2 ripe avocado
  • 1 large egg
  • 1 teaspoon olive oil or butter
  • Flaky sea salt to taste
  • Freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes or lemon juice

Equipment

  • small non-stick skillet
  • toaster or oven
  • butter knife
  • small bowl
  • fork

Method
 

  1. Toast the bread until golden and crisp. If using an oven, toast at 375°F (190°C) for 5-7 minutes, flipping halfway. A toaster works fine too.
  2. While bread toasts, halve the avocado. Scoop the flesh into a small bowl. Mash with a fork to your desired consistency—leave some chunks for texture. Season with a pinch of salt and a squeeze of lemon juice if using.
  3. Heat a small non-stick skillet over medium-low heat. Add the olive oil or butter and swirl to coat.
  4. Crack the egg into a small bowl first (to avoid shell bits), then gently slide it into the skillet. Cook for 2-3 minutes until the white is set but the yolk is still runny. The edges should be just starting to brown. Do not flip.
  5. Spread the mashed avocado evenly over the toast.
  6. Using a spatula, carefully transfer the fried egg onto the avocado. Season with flaky salt, pepper, and red pepper flakes if desired. Serve immediately.

Notes

Storage: This toast is best eaten fresh. If you must prep ahead, store the mashed avocado with a layer of plastic wrap pressed directly on the surface to prevent browning. Cook the egg just before serving.
Safety: Handle hot skillet handles with care. Wash hands after handling raw egg.
Allergens: Contains eggs. Use gluten-free bread for a gluten-free option. For dairy-free, use olive oil instead of butter.