Green Avocado Toast with Egg (Printable)

Creamy avocado spread with perfectly cooked eggs and fresh herbs on crispy whole-grain toast. A vibrant, easy breakfast.

# What You'll Need:

→ Bread

01 - 2 slices whole-grain bread

→ Avocado Mixture

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - 1 tablespoon chopped fresh chives or parsley
05 - Salt and freshly ground black pepper to taste

→ Eggs

06 - 2 large eggs

→ Toppings

07 - 1 tablespoon crumbled feta cheese optional
08 - 1 teaspoon extra virgin olive oil
09 - Pinch of red pepper flakes optional
10 - Microgreens or extra herbs for garnish

# How to Make It:

01 - Toast bread slices to desired crispness using a toaster or grill pan.
02 - Halve and pit the avocado. Scoop flesh into a bowl and mash with lemon juice, chopped herbs, salt, and pepper until creamy with slight texture.
03 - For fried eggs, heat nonstick skillet over medium heat and fry to preferred doneness for 3-4 minutes. For poached eggs, simmer water with vinegar splash and poach for 3-4 minutes until whites set.
04 - Spread mashed avocado mixture evenly over toasted bread slices.
05 - Place cooked egg on each avocado toast.
06 - Drizzle with olive oil, sprinkle feta cheese if using, add red pepper flakes, and garnish with microgreens or additional herbs.
07 - Serve immediately while toast is warm and egg is at desired temperature.

# Expert Hacks:

01 -
  • The contrast between the warm, crispy toast and cool, creamy avocado creates a textural magic that store-bought versions never capture.
  • Its one of those rare dishes that feels simultaneously indulgent and nourishing, perfect for days when you need some self-care on a plate.
02 -
  • Toasting the bread slightly darker than you might normally ensures it stands up to the moisture from both avocado and egg without becoming soggy.
  • Seasoning the avocado mixture separately before spreading is crucial—trying to salt just the top never distributes flavor properly.
03 -
  • If making for a group, toast the bread and prepare the avocado mixture ahead, but cook eggs just before serving for that perfect runny yolk moment.
  • The back of a fork creates a more interesting texture in mashed avocado than a food processor, which makes it too smooth and mousse-like.

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