Spinach Avocado Toast

Ingredients

• 4 slicesThick-cut sourdough or whole-grain bread
• 2 largeRipe avocados
• 120 g (4 packed cups)Fresh spinach
• 4Large eggs
• 1 clove, mincedGarlic
• 15 ml (1 tablespoon), freshLemon juice
• 15 ml (1 tablespoon)Extra virgin olive oil
• 1.25 ml (1/4 teaspoon), or to tasteRed pepper flakes
• To tasteSea salt and freshly ground black pepper
• To tasteOptional garnishes: everything bagel seasoning, fresh chives, crumbled feta cheese or thinly sliced radishes

Instructions

1. 1

   Pan-toast the bread

   For the recommended method, heat about 7.5 ml (1/2 tablespoon) of olive oil in a large skillet over medium heat. Toast the bread for 2–3 minutes per side, until golden and crisp. Alternatively, toast it in a toaster to your preferred colour, or arrange it on a baking sheet and broil for 1–2 minutes per side, watching closely. Set the toast on a wire rack so it does not soften from trapped steam.

2. 2

   Cook sunny-side-up eggs

   Crack the eggs into the hot skillet, adding a little more oil or butter if needed. Cook for 2–3 minutes, until the whites are set and the yolks remain runny. Cover the pan for the final minute if needed to cook the tops of the whites.

3. 3

   Poach the eggs

   Bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack an egg into a small ramekin, make a gentle whirlpool in the water, then carefully slide the egg into its centre. Cook for 3–4 minutes, until the white is set and the yolk is runny, then lift it out with a slotted spoon.

What is spinach avocado toast?

It is toast topped with avocado and spinach, here finished with an egg and optional seasonings. Avocado toast has many contemporary variations rather than one fixed traditional recipe, so the choice of bread, egg style and garnishes can all change the result.

Sturdy sourdough or whole-grain bread is suggested to support the soft toppings. Lemon juice and chilli flakes offer a bright, gently spicy contrast to the rich avocado and egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 0g protein, 0g carbs, 0g fat.

The bread is the main source of carbohydrates, while avocado and olive oil contribute most of the fat. Eggs provide protein, with smaller amounts also coming from the bread and spinach. Serve with a side salad or fresh fruit for a more balanced plate.

Choosing the bread

Bread choice: Thick-cut sourdough brings a tangy flavour, while whole-grain bread has a nuttier taste. Either should be sturdy enough to carry the toppings.

Toasting method: The recipe recommends pan-toasting for a savoury finish, but a toaster or broiler is also offered. If using the broiler, keep a close eye on the slices because they can brown quickly.

The egg makes a difference

Sunny-side-up: Cook the eggs for 2–3 minutes, until the whites are set and the yolks are still runny. Covering the skillet for the last minute can help the tops of the whites cook through.

Poached: A gentle simmer and a careful slide from a ramekin help keep the egg intact. The stated 3–4-minute cooking time gives a set white with a runny yolk.

Keep the toast crisp

After toasting: Transfer the bread to a wire rack rather than leaving it on a flat surface. The recipe notes that this helps prevent steam from softening the crisp slices.

Serving timing: The method gives no holding time for the cooked components, so plan to serve the toast soon after cooking if you want the bread to stay crisp.

Seasoning and toppings

Bright finish: Lemon juice is included to bring acidity to the avocado, while salt and black pepper season the ingredients. Red pepper flakes are optional and can be adjusted to taste.

Garnishes: Fresh chives, crumbled feta, thinly sliced radishes or everything bagel seasoning are suggested finishing options. Choose one or two so they complement rather than overwhelm the main toppings.

What to serve alongside

The recipe is intended as a toast-based meal, so it can be served on its own. For a more substantial plate, add a simple side salad or fresh fruit without changing the toast itself.

The recipe method does not specify how to cook or assemble the spinach and avocado. Follow the publisher’s full instructions for those components if available; the supplied method only details toasting the bread and cooking the eggs.

Recipe notes & tips

• Use thick-cut bread so it can support the toppings.
• Keep a close watch on bread under the broiler, as it can burn quickly.
• Place toast on a wire rack after cooking to help it stay crisp.
• For a runny yolk, use the stated cooking times as a guide and check that the whites have set.
• Add red pepper flakes gradually if you are unsure how much heat you want.

Variations

• Choose sourdough: Use it for a tangy base beneath the creamy toppings.
• Use whole-grain bread: Pick it for a nuttier flavour and a heartier slice.
• Add feta: Scatter crumbled feta over the toast as a salty garnish.
• Finish with radishes: Add thinly sliced radishes for a crisp topping.
• Try chives: Sprinkle fresh chives over the finished toast.
• Add gentle heat: Use red pepper flakes to taste.

Common mistakes to avoid

• Broiling unattended: The bread can burn quickly; watch it closely and turn it after 1–2 minutes per side.
• Skipping the rack: Toast can soften from trapped steam; set it on a wire rack after cooking.
• Cooking eggs too long: The yolks may no longer run; use the stated times and check for set whites.
• Using a hard simmer for poaching: The egg can break apart; keep the water at a gentle simmer.
• Overseasoning with chilli: The heat can dominate the other flavours; add flakes a little at a time.

How to store

For the best texture, serve the toast soon after cooking. Store any cooked components separately in covered containers in the fridge and use within 2 days; reheat the bread in a toaster or oven, and warm the spinach gently. Cooked eggs are best eaten fresh.

Frequently asked questions