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This 15-Minute Avocado Egg Toast layers creamy mashed avocado and a perfectly cooked egg over crunchy toasted bread, finished with a sprinkle of chili flakes and flaky salt. A protein-packed, nutrient-dense breakfast that comes together faster than a coffee run.
Per serving
320kcal
Calories
13g
Protein
26g
Carbs
20g
Prep Time
5 min
Cook Time
5 min
Servings
2 people
Difficulty
easy
Fat
8g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Toast the bread slices until golden and crisp.
While the bread toasts, halve and pit the avocado, scoop the flesh into a bowl, and mash with the lemon juice, salt, and black pepper until mostly smooth with a few chunks remaining.
Heat the olive oil in a nonstick pan over medium heat. Crack the eggs into the pan and cook to your preference - about 2-3 minutes for a soft fried egg with a runny yolk, or longer for a firmer yolk.
Spread the mashed avocado generously over the toasted bread.
Top each toast with a fried egg, then sprinkle with the chili flakes and extra salt and pepper to taste.
Garnish with fresh microgreens or a scatter of everything bagel seasoning if desired, and serve immediately while warm.
Season the Avocado Well: A pinch of salt and a squeeze of lemon juice make a big difference in flavor - under-seasoned avocado toast tends to taste flat. Don't Overcook the Egg: A slightly runny yolk adds richness that coats the toast beautifully - pull the egg off the heat a little earlier than you think. Toast Just Before Assembling: Spreading avocado on toast too far ahead can make it soggy, so toast the bread right before you're ready to eat.
The lemon juice in this recipe helps slow browning naturally. If preparing ahead, press plastic wrap directly onto the surface of the mashed avocado to limit air exposure.
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