Name: Avocado Toast With Egg
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 large (thick slices of sourdough bread (about 2cm thick)); 1 large ripe avocado; 1 tbsp fresh lime juice (from about half a lime); 2 large free-range eggs; 1 tbsp olive oil or butter for frying; 1/4 tsp red chilli flakes (or to taste); Flaky sea salt (like Maldon and freshly ground black pepper); Optional garnish: a handful of fresh coriander or chives (finely chopped)

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There’s something wonderfully satisfying about a breakfast that feels both nourishing and a little luxurious. For me, that’s often a slice of perfectly toasted sourdough, piled high with creamy avocado and topped with a glorious, golden-yolked egg. This Avocado Toast with Egg isn’t just a recipe; it’s a morning ritual, a simple pleasure that sets a positive tone for the entire day. I stumbled upon this specific combination of seasonings by accident one frantic weekday, and it’s been a staple in our house ever since.

What makes this particular version stand out is the balance of textures and flavours we’re going to create. We’re not just smashing an avocado onto bread. We’re building layers: the crisp, chewy crumb of the toast, the buttery, citrus-kissed avocado mash, the rich, jammy yolk of a perfectly fried egg, and a final sprinkle of flaky sea salt and chilli for a gentle hum of heat. It’s the kind of meal that looks impressive but is actually wonderfully straightforward to prepare.

This is a recipe for those who appreciate simple, high-quality ingredients coming together to make something truly special. It works beautifully for a solo breakfast with a cup of coffee and the morning paper, a leisurely weekend brunch with friends, or even a speedy and satisfying lunch when you’re working from home. Everyone seems to love this, from my teenage son who’s always hungry, to my husband who appreciates a wholesome start to his day.

Recipe Overview

This recipe guides you through creating the ultimate Avocado Toast with Egg. We’ll focus on getting each component just right: the perfectly toasted bread, the flavourful avocado mash that won’t turn brown, and an egg with a beautifully runny yolk. After testing this recipe five times with different types of bread and seasonings, I’ve finally landed on what I believe is the perfect balance of creamy, crunchy, and savoury.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Difficulty: Easy

Why You’ll Love This Avocado Toast With Egg

Genuine Flavour: The combination of rich, buttery avocado mashed with a sharp squeeze of lime juice, set against the savoury, runny yolk and the hearty, slightly tangy sourdough is just magnificent. The final sprinkle of chilli flakes provides a gentle warmth that elevates every bite.
Ready in 15 Minutes: From gathering your ingredients to sitting down at the table, this entire meal comes together in about 15 minutes, making it ideal for those mornings when you want something substantial without the fuss.
Flexible Recipe: This is a brilliant base for customisation. You can add crumbled feta, sliced cherry tomatoes, or a sprinkle of toasted seeds. I sometimes swap the fried egg for a soft-boiled one if I have a bit more time.
Great for Any Morning: It’s substantial enough for a weekend brunch but fast enough for a weekday breakfast. I also find it’s a brilliant pick-me-up lunch when I need something nourishing to get me through the afternoon.
Family Tested: This recipe always gets compliments in my house. My daughter, who can be a bit fussy, loves arranging the final toppings herself, making it a fun and interactive meal for her.

Avocado Toast With Egg

⏱️ 5 min prep • 🍳 5 min cook • 👥 2 servings

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Ingredients You’ll Need

The beauty of this dish lies in its simplicity, which means the quality of your ingredients really shines through. I always opt for a good, crusty sourdough loaf from my local bakery as it holds its structure beautifully. For the eggs, I prefer using free-range ones with deep orange yolks, like Clarence Court, for that extra richness.

2 large, thick slices of sourdough bread (about 2cm thick)
1 large ripe avocado
1 tbsp fresh lime juice (from about half a lime)
2 large free-range eggs
1 tbsp olive oil or butter for frying
1/4 tsp red chilli flakes, or to taste
Flaky sea salt (like Maldon) and freshly ground black pepper
Optional garnish: a handful of fresh coriander or chives, finely chopped

Kira’s Tip: To check if an avocado is ripe, gently press the skin near the stem. It should yield to gentle pressure but not feel mushy. If it’s hard, it needs a day or two more on the counter.

How to Make Avocado Toast With Egg

The process is all about timing the components so everything is hot and ready at the same time. We’ll start with the avocado, then get the toast going while the eggs are frying. It’s a simple dance that you’ll master in no time.

Prepare the Avocado Mash: Halve the avocado, remove the stone, and scoop the flesh into a small bowl. Add the lime juice, a good pinch of salt, and a few grinds of black pepper. Using a fork, gently mash it, leaving some chunky texture. Don’t over-mash it into a paste! The lime juice will help prevent it from browning. Set aside.
Toast the Bread: Place your sourdough slices in a toaster or under a hot grill. Toast them for 2-3 minutes per side, until they are golden brown and crisp on the outside but still have a slight chew in the middle. You can also toast them in a dry frying pan over medium heat.
Cook the Eggs: While the bread is toasting, heat the olive oil or butter in a non-stick frying pan over a medium-low heat. Once the pan is hot, crack the eggs directly into it. I find that a lower heat is key to getting perfectly cooked whites without the bottoms getting brown and crispy before the yolk is ready.
Fry to Perfection: Let the eggs cook gently for 3-4 minutes. For a runny yolk, you want the whites to be completely set and opaque. You can cover the pan with a lid for the last minute to help steam the top of the whites. For an expert guide on frying eggs, Serious Eats has a fantastic visual breakdown.
Assemble the Toast: Once the bread is toasted, place it on your plates. Spread the avocado mash generously over each slice, right to the edges.
Top and Serve: Carefully slide a fried egg onto each slice of avocado toast. Sprinkle over the red chilli flakes, a little more flaky sea salt, and the freshly chopped coriander or chives, if using. Serve immediately while everything is warm.

Tips From My Kitchen

Temperature Control: For the eggs, medium-low heat is your best friend. If the heat is too high, the whites will become rubbery and brown before the yolk has had a chance to warm through. Patience is key for that perfect jammy centre.
The Secret Step: I learned that adding the lime juice to the avocado *before* you start mashing is crucial. It coats the flesh immediately and is far more effective at preventing oxidation (browning) than if you stir it in at the end.
Make-Ahead: While the toast is best assembled just before serving, you can make the avocado mash up to an hour ahead. Just press a piece of cling film directly onto the surface of the mash to prevent air from getting to it and store it in the fridge.
Storage: Avocado toast with egg doesn’t store well and is meant to be eaten fresh. If you do have leftovers, the egg and toast will become soggy. It’s best to make just what you need.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

Non-stick frying pan
Toaster or grill
Sharp knife and cutting board
Small mixing bowl and a fork
Spatula or fish slice

Common Mistakes to Avoid

Using Underripe Avocado: An underripe avocado will be hard, lack flavour, and be impossible to mash properly. Make sure your avocado is perfectly ripe for that creamy, buttery texture.
Over-mashing the Avocado: Resist the urge to mash the avocado into a smooth puree. Leaving some texture and a few small chunks makes the final dish much more interesting to eat.
Soggy Toast: Don’t let the toast sit for too long after you’ve spread the avocado. Assemble and serve immediately to ensure you get that wonderful crunch from the bread. Toasting it well is the first line of defence against sogginess.

Delicious Variations to Try

This recipe is a wonderful canvas for your own creativity. Here are a few variations we enjoy at home:

Add Some Cheese: Crumble over about 25g of feta or goat’s cheese after adding the egg. The salty, tangy cheese is a wonderful contrast to the creamy avocado.
Make it Spicy: For a bigger kick, add a few dashes of your favourite hot sauce along with the chilli flakes, or mix some finely chopped fresh red chilli into the avocado mash.
Different Toppings: Try adding some peppery rocket, sliced radishes for crunch, or a sprinkle of toasted pumpkin seeds or everything bagel seasoning for extra texture and flavour. If you’re looking for a heartier meal, why not try some Steak Bites With Garlic Butter Recipe on the side?

What to Serve With Avocado Toast With Egg

While this is a complete meal on its own, you can easily turn it into a more substantial brunch spread.

Grilled Tomatoes: Halve some cherry tomatoes, drizzle with olive oil, and grill them until soft and slightly charred. Their sweetness and acidity cut through the richness of the egg and avocado beautifully.
Crispy Potatoes: For a proper weekend feast, serve alongside a portion of Crispy Oven Roasted Potatoes Side. They make the meal feel extra special.
Fresh Juice: A glass of freshly squeezed orange or grapefruit juice provides a refreshing contrast and completes the breakfast experience.

Frequently Asked Questions

Can I make this with a poached or scrambled egg instead?

Absolutely! Poached eggs are a classic choice and their runny yolks work just as well. Scrambled eggs are also lovely; I’d recommend making them soft and creamy to complement the avocado. The method is up to you, the delicious result is the same.

What’s the best bread for avocado toast?

I personally believe a sturdy, thick-cut bread like sourdough is best because it can hold the weight of the toppings without going soggy. A good wholemeal, rye, or even a seeded loaf also works wonderfully. The key is to choose something with good structure that toasts well.

How do I keep my avocado from going brown?

The key is acid. The lime juice in this recipe does most of the work. If you need to make the mash slightly ahead of time, make sure the lime juice is well incorporated and press cling film directly onto the surface of the mash in the bowl to prevent any air from touching it.

Can I use lemon juice instead of lime juice?

Yes, you certainly can. Lemon juice works just as well to provide acidity and prevent browning. I slightly prefer the flavour of lime with avocado, but it’s a matter of personal taste. Use whichever you have on hand.

My egg yolks always break. Any tips?

This is a common frustration! The best way to avoid this is to crack your egg on a flat surface (like your worktop) rather than the edge of the pan. Then, open it into a small bowl or ramekin first before gently sliding it into the hot pan. This gives you more control and prevents shell fragments from getting in.

Avocado Toast With Egg

A classic and satisfying breakfast featuring creamy mashed avocado on crisp sourdough toast, topped with a perfectly fried egg. Quick to make and packed with healthy fats and protein.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 395

Ingredients Method Notes

Ingredients

2 large thick slices of sourdough bread (about 2cm thick)
1 large ripe avocado
1 tbsp fresh lime juice from about half a lime
2 large free-range eggs
1 tbsp olive oil or butter for frying
1/4 tsp red chilli flakes or to taste
Flaky sea salt like Maldon and freshly ground black pepper
Optional garnish: a handful of fresh coriander or chives finely chopped

Method

Prepare the Avocado Mash: Halve the avocado, remove the stone, and scoop the flesh into a small bowl. Add the lime juice, a good pinch of salt, and a few grinds of black pepper. Using a fork, gently mash it, leaving some chunky texture. Don't over-mash it into a paste! The lime juice will help prevent it from browning. Set aside.
Toast the Bread: Place your sourdough slices in a toaster or under a hot grill. Toast them for 2-3 minutes per side, until they are golden brown and crisp on the outside but still have a slight chew in the middle. You can also toast them in a dry frying pan over medium heat.
Cook the Eggs: While the bread is toasting, heat the olive oil or butter in a non-stick frying pan over a medium-low heat. Once the pan is hot, crack the eggs directly into it. I find that a lower heat is key to getting perfectly cooked whites without the bottoms getting brown and crispy before the yolk is ready.
Fry to Perfection: Let the eggs cook gently for 3-4 minutes. For a runny yolk, you want the whites to be completely set and opaque. You can cover the pan with a lid for the last minute to help steam the top of the whites. For an expert guide on frying eggs, Serious Eats has a fantastic visual breakdown.
Assemble the Toast: Once the bread is toasted, place it on your plates. Spread the avocado mash generously over each slice, right to the edges.
Top and Serve: Carefully slide a fried egg onto each slice of avocado toast. Sprinkle over the red chilli flakes, a little more flaky sea salt, and the freshly chopped coriander or chives, if using. Serve immediately while everything is warm.

Notes

Serve immediately for the best texture and temperature contrast. For extra flavor, rub a cut garlic clove on the warm toast before adding the avocado.

I really hope you give this Avocado Toast with Egg a try. It’s one of my absolute favourite ways to start the day, and it proves that you don’t need a lot of time or complicated ingredients to create something truly delicious. Let me know how you get on in the comments below – I’d love to hear if you tried any of the variations!

Happy cooking,
Kira