Avocado Toast with Eggs (The Ultimate Breakfast)
Creamy smashed avocado on sourdough toast topped with perfectly cooked eggs. 22g protein, 420 kcal. The breakfast that broke the internet.
Avocado Toast with Eggs (The Ultimate Breakfast)
Creamy smashed avocado on sourdough toast topped with perfectly cooked eggs. 22g protein, 420 kcal. The breakfast that broke the internet.
Nutrition Per Serving
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Ingredients
- 2 slices Sourdough bread
- 1 medium Avocado
- 2 large Eggs
- 4-5 Cherry tomatoes
- pinch Red pepper flakes
- 1 tsp Lemon juice
- 1 tsp Extra virgin olive oil
- to taste Flaky sea salt
Instructions
-
1
Toast the bread
Toast sourdough slices until golden and crispy. The crunch contrast with creamy avocado is essential.
-
2
Mash avocado
Halve the avocado, scoop into a bowl. Add lemon juice and a pinch of salt. Mash with a fork to your preferred texture — some people like chunky, others smooth.
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3
Cook eggs
Fry, poach, or soft-boil the eggs to your preference. For runny yolks (the best pairing with avocado toast), fry sunny-side up for 3 minutes or poach for 3-4 minutes.
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4
Assemble
Spread mashed avocado thickly on toast. Top with eggs, halved cherry tomatoes, a drizzle of olive oil, red pepper flakes, and flaky sea salt.
The Ultimate Avocado Toast Recipe
Avocado toast became a cultural phenomenon for a reason — it's genuinely one of the most satisfying breakfasts you can make. The combination of crispy sourdough, creamy smashed avocado, and a runny-yolked egg is texturally perfect: crunchy, smooth, and rich in every bite.
But beyond the Instagram appeal, it's nutritionally solid. At 22g protein and 420 calories, you get healthy monounsaturated fats from the avocado, complete protein from the eggs, complex carbs from the sourdough, and fiber that keeps you full until lunch. It takes 10 minutes and requires zero cooking skills.
Frequently Asked Questions
How do I keep avocado from browning?
The lemon juice helps, but avocado toast is best made and eaten immediately. If you must prep ahead, press plastic wrap directly onto the surface of the mashed avocado to block air contact.
What makes sourdough the best bread for this?
Sourdough has a sturdy structure that holds up under the weight of toppings without getting soggy. Its tangy flavor complements the rich, creamy avocado perfectly. Plus, the fermentation process makes it easier to digest.
How do I pick a perfectly ripe avocado?
Gently press near the stem — it should yield slightly without feeling mushy. The skin should be dark green to nearly black. If you only find firm ones, buy them 2-3 days ahead and ripen on the counter next to a banana.
Can I use a different bread?
Yes, but choose something sturdy. Whole-grain, rye, or a thick-cut rustic loaf all work well. Avoid soft sandwich bread — it gets soggy under the avocado and toppings almost instantly.
How do I poach an egg without it falling apart?
Use the freshest eggs possible (older eggs have thinner whites that spread). Add a splash of white vinegar to simmering water, create a gentle whirlpool, and slide the egg in from a small bowl. Cook 3-4 minutes for a runny yolk.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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