delicious Avocado toast recipe in 3 min

Avocado Toast recipe are a tasty twist on avocado toast. They have creamy avocado, a baked egg, and a crunchy edge. This makes every bite satisfying.

This dish is great for breakfast or a quick dinner. It’s easy to make and feels good to eat. You can use thick sourdough or other bread types.

Choose avocados that are soft but still firm. Look for a bright green stem. Add citrus, sea salt, and a bit of heat for extra flavor.

These breakfast bombs are about 300–375 calories per serving. They have healthy fats and protein. Making them takes just 10–15 minutes.

Why You’ll Love Avocado Toast recipe

This dish is balanced and filling. It has healthy fats from avocado, protein from eggs, and carbs from bread. It gives you lasting energy for busy mornings or a relaxed weekend brunch.

The flavors are bright and bold. A squeeze of lemon or lime and a sprinkle of flaky sea salt or Togarashi make it special. Small touches like lemon pepper or red pepper flakes add flavor without extra effort.

Prep is fast and flexible. Many versions finish in 10–15 minutes. You can use fried, poached, hard-boiled, scrambled, or try baked egg toast for a hands-off option. This makes the idea perfect for breakfast bombs or easy brunch ideas when guests arrive.

Ingredients

Use the items below for reliable results and easy swaps that match what you have on hand.

• Bread: 1–2 thick slices sourdough preferred; whole-grain, sprouted, or grain-free alternatives work.
• Avocado: 1 ripe medium to large avocado per 1–2 toasts; plan one per toast for generous coverage.
• Eggs: large eggs, 1–2 per serving; cook as fried, poached, hard-boiled, scrambled, soft-boiled, or baked-in-toast.
• Fresh citrus: lemon or lime juice to brighten and slow browning.
• Fats: extra-virgin olive oil or avocado oil; optional melted butter for crispier toast.
• Seasonings: flaky sea salt (Maldon), ground black pepper, lemon pepper, Togarashi, red pepper flakes.
• Optional toppings: cilantro, sliced tomato, pico de gallo, smoked salmon, feta, crispy bacon, seeds, nuts.
• Tools: skillet or oven for eggs, toaster or pan for bread, spoon or fork for mashing, small bowl for mixing.

Step-by-Step Instructions

1. Prepare bread: slice and toast 1–2 thick slices of sourdough until golden. Brush with melted butter or olive oil for extra crispness.
2. Prep avocado: pick a ripe avocado that yields to gentle pressure. Halve, pit, scoop, and mash with a squeeze of lemon or lime and salt, or slice for fanned presentation.
3. Cook the eggs: choose your method. For fried, heat 1 tbsp oil in an 8-inch skillet over medium-low, crack eggs, cook until whites set. For poached, cook to desired doneness. For hard-boiled, cook, peel, and slice. For baked-in-toast, hollow a thick slice or use a muffin tin, place avocado in the cavity, crack an egg in, and bake until set.
4. Assemble: spread mashed avocado or arrange slices on toast, top with the cooked egg or eggs.
5. Season & finish: add flaky sea salt, black pepper, lemon pepper or Togarashi, drizzle olive oil if you like, and garnish with cilantro or other toppings.
6. Serve immediately to keep the toast crisp and the avocado vibrant.

Tips & Variations

Mix textures by mashing some avocado and topping with slices. That gives creaminess plus a fresh bite.

To prevent browning, add citrus, keep the pit in leftover avocado, or press plastic wrap onto the surface when storing. Use within a day for best color.

Want more protein? Add a second egg, smoked salmon, crumbled feta, or hummus. For crunch, sprinkle sunflower seeds, pumpkin seeds, or chopped nuts.

Make it spicy with sriracha, chili oil, red pepper flakes, or Togarashi. Swap herbs like cilantro for basil or dill to change the profile.

Serving Suggestions

Avocado Egg Toast Bombs are perfect for a balanced brunch. Pair them with sautéed sweet potatoes, a fresh fruit salad, or a simple mixed green salad. This adds color and texture to your plate.

For a bigger spread, add biscuit breakfast sandwiches, sour cream and chives egg muffin cups, or air fryer egg-in-a-hole. This lets guests mix and match flavors.

Top each toast with cilantro, microgreens, or a light sprinkle of lemon pepper. This makes the dish look and taste great. Choose a Pineapple Protein Smoothie, an oat milk shaken espresso, or your favorite coffee or tea for drinks.

FAQs

Can I use scrambled eggs? Yes, scrambled eggs are great and make the toast easy to eat. What’s the best bread? Sourdough is best for structure and flavor, but whole-grain, sprouted, rye, or grain-free options also work.

How do I keep avocado from browning? Add lemon or lime juice, keep the pit in leftover avocado, press plastic wrap onto the flesh, and refrigerate; use within a day.

Which egg style is best? Any style fits—hard-boiled, fried, poached, scrambled, or baked—choose based on texture and convenience. Can I batch-prepare for guests? Prepare toasted bread and cooked eggs ahead, keep avocados whole, and assemble just before serving to avoid browning and sogginess.

Try a main course from our **Chicken Recipes** collection.

Add some light bites from our **Snacks** section.

For more tips, visit cookieandkate

Avocado Toast with Egg (Breakfast Bomb Style)

These avocado egg toasts are a creamy, crunchy, nutrient-packed upgrade to classic avocado toast. Made with ripe avocado, a baked or fried egg, citrus, and customizable toppings, this quick recipe delivers healthy fats, protein, and satisfying texture in just 10–15 minutes. Perfect for breakfast, brunch, or a light dinner.

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Equipment

• Toaster or skillet
• Skillet or pot for eggs
• Fork or spoon for mashing
• Small bowl

Ingredients

  

• Base Ingredients
• 1 –2 thick slices sourdough or whole-grain / sprouted bread
• 1 ripe avocado medium–large
• 1 –2 large eggs fried, poached, scrambled, hard-boiled, or baked
• 1 –2 tsp lemon or lime juice
• 1 –2 tsp olive oil or avocado oil optional: melted butter for crispness
• Flaky sea salt Maldon, to taste
• Black pepper or lemon pepper to taste
• Optional heat: red pepper flakes or Togarashi
• Optional Toppings
• Fresh cilantro or herbs
• Sliced tomato or pico de gallo
• Smoked salmon
• Crispy bacon
• Crumbled feta
• Sunflower seeds pumpkin seeds, or chopped nuts

Instructions

 

• Toast the Bread
• Toast 1–2 thick slices of sourdough until golden and crisp.
• Brush with a little olive oil or melted butter for extra crunch.
• Prep the Avocado
• Halve, pit, and scoop the avocado.
• Mash with lemon or lime juice and a pinch of salt, or slice thinly for a fanned look.
• Cook the Eggs
• Choose any style:
• Fried: Heat 1 tbsp oil in a skillet on medium-low, cook until whites are set.
• Poached: Simmer gently until yolk reaches preferred doneness.
• Scrambled: Cook softly until creamy.
• Hard/Soft-boiled: Cook, peel, and slice.
• Baked Egg Toast: Hollow out the bread center, add avocado + egg, bake until set.
• Assemble Toast
• Spread mashed avocado (or place slices) over toast.
• Add the cooked egg(s) on top.
• Season & Finish
• Sprinkle flaky sea salt, pepper, or Togarashi.
• Add cilantro, seeds, tomato, or other toppings.
• Serve immediately for best texture.

Notes

Combine mashed and sliced avocado for texture.

Add citrus to prevent browning.

For more protein: add smoked salmon, extra egg, feta, or hummus.

For crunch: add pumpkin seeds, sunflower seeds, or nuts.

For spice: use chili oil, sriracha, Togarashi, or red pepper flakes.

For low-carb: use grilled portobello caps instead of bread.

For a brunch crowd: make “breakfast bombs” in muffin tins (avocado + egg baked).