American
Avocado Egg Toast
Toast, smashed avocado, and a fried egg with a still-runny yolk. Lemon and salt are what keep avocado from tasting flat.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Servings
- 2
- Difficulty
- Easy
Why you’ll love it
- It is breakfast in about 10 minutes.
- The egg yolk is the sauce.
- Lemon keeps the avocado bright.
- Two plates, one skillet.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Toast the bread until the edges are dry and the centers still have a little give.
- 2
Smash the avocado with the lemon juice, half the salt, and the black pepper. Spread it on the toast.
- 3
Warm the oil in a skillet over medium heat. Crack in the eggs and cook until the whites are set and the yolks still move when you tilt the pan, about 3 minutes. For a set yolk, cover the pan for 1 minute more.
- 4
Set an egg on each toast. Finish with the remaining salt and the pepper flakes.
Pro tips
- A hard avocado will not smash. It should yield when you press the stem end.
- Salt after the lemon so you can taste. Lemon makes avocado need less salt.
- If the whites spread too thin, crack the eggs into a small cup first and slide them into the pan.
Easy substitutions
- Bread
- Gluten-free bread, and then the plate can be gluten-free
- Fried egg
- A jammy soft-boiled egg, halved
- Lemon juice
- Lime juice
Storage and reheating
Storage
This is a now recipe. Avocado browns and toast goes soft.
Reheating
Do not reheat the assembled toast. Fry a fresh egg and toast new bread if you saved the avocado, and use it the same day.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 380
- Protein
- 14 g
- Carbs
- 28 g
- Fat
- 24 g
- Fiber
- 8 g
Moderate · Stovetop · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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