Avocado and egg toast

Ingredients

• 1 slicesliced or rustic bread
• ½ripe avocado
• 1egg
• to tastesalt and pepper
• 1 teaspoonextra-virgin olive oil

Instructions

1. 1

   Toast the bread

   Toast the slice of bread to your liking, until crisp.

2. 2

   Mash the avocado

   Halve the avocado and scoop out the flesh. Mash it with a fork on a plate, then season with a pinch of salt and pepper.

3. 3

   Cook the egg

   Cook the egg in whichever way you prefer: fried, poached or boiled.

4. 4

   Spread the avocado

   Spread the mashed avocado over the toast.

5. 5

   Add the egg

   Place the cooked egg on top of the avocado.

6. 6

   Season and serve

   Before serving, add a drizzle of olive oil and salt and pepper to taste.

What is avocado and egg toast?

Avocado toast is a modern café-style dish: toasted bread provides a crisp base for soft, mashed avocado. Adding an egg makes it more substantial and brings another texture to the topping.

This version keeps things simple, with olive oil, salt and pepper to finish. The method leaves the egg style up to you, so you can choose fried, poached or boiled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 11g protein, 20g carbs, 21g fat.

The bread supplies most of the carbohydrates, while the avocado and olive oil contribute much of the fat; the egg provides protein along with some fat. To balance the plate, serve the toast with fresh fruit or a salad.

Choosing the ingredients

Bread: Sliced or rustic bread both work; choose a slice sturdy enough to hold the toppings once toasted.

Avocado: Use a ripe avocado that yields gently when pressed, so it mashes easily with a fork.

Egg: Pick the cooking style you enjoy and prepare it before assembling the toast.

Getting the texture right

Toast: Cook the bread until crisp to give the soft avocado a pleasing contrast and help the slice support its topping.

Avocado: Mash with a fork rather than blending it, stopping when it reaches the texture you like. A little unevenness gives the topping a more substantial feel.

Choosing how to cook the egg

Fried: Cook it to your preferred doneness, then place it gently over the avocado.

Poached or boiled: These are alternatives named in the method; prepare the egg as you normally would, then add it to the toast. The recipe does not specify cooking times, so use your usual method and doneness cues.

Assembling and seasoning

Spread: Add the mashed avocado to the toast after it is crisp, distributing it across the slice.

Finish: Set the egg on top, then add a drizzle of olive oil and season to taste. Go lightly at first and adjust at the table if needed.

When to serve it

This single-slice serving is suited to a quick breakfast, brunch or light meal. Serve it as soon as it is assembled, while the toast is crisp.

For a fuller plate, pair it with fresh fruit or a simple salad. These additions complement the toast without changing the preparation.

Recipe notes & tips

• Toast the bread until crisp enough to carry the topping.
• Mash the avocado just before serving for the freshest texture.
• Season the avocado with a small pinch first, then adjust at the end.
• Cook the egg to your preferred style and doneness.
• Add the olive oil just before serving.

Variations

• Chilli: Add a pinch of chilli flakes for a little heat.
• Lemon: Mash a squeeze of lemon juice into the avocado for a brighter flavour.
• Herbs: Scatter chopped fresh herbs over the egg before serving.
• Tomato: Add sliced tomato on top of the avocado before the egg.
• Seeded: Finish with a sprinkle of seeds for extra crunch.

Common mistakes to avoid

• Soft toast: Toast the bread until crisp so it can support the avocado and egg.
• Unripe avocado: Choose one that yields gently to pressure so it is easy to mash.
• Over-mashing: Stop when the avocado reaches your preferred texture rather than blending it smooth.
• Over-seasoning: Add salt and pepper gradually, tasting as you go.
• Assembling too early: Add the toppings shortly before serving to keep the toast crisp.

How to store

This toast is best eaten as soon as it is assembled, as the bread softens and the avocado can discolour. If preparing components ahead, keep the mashed avocado covered in the fridge and cook the egg just before serving.

Frequently asked questions