Quick 3-Ingredient Avocado Toast with Egg

Avocado toast with egg is the five-minute breakfast that actually keeps you full, and you only need three core ingredients to pull it off.

Crispy toast, creamy avocado, and a runny egg come together with nothing more than salt, pepper, and a squeeze of lemon when you have one on hand.

What Makes This Toast So Good

The avocado is silky and rich, the egg adds a warm yolky sauce, and the sourdough stays crisp underneath instead of turning into a sponge. No single element overpowers the others.

It’s the kind of meal I make when I want something satisfying without pulling out a recipe. There’s no measuring beyond a pinch of salt, and it’s ready before the coffee finishes brewing.

Ingredients

• 2 slices sourdough bread, about ¾ inch thick: any sturdy bread works, but sourdough toasts up the crispiest without getting soggy.
• 1 large ripe avocado: should yield to gentle pressure; if it’s rock-hard, give it a day on the counter.
• 2 large eggs: cold from the fridge is fine.
• 1 tsp fresh lemon juice: optional, but it brightens the avocado and slows browning.
• ¼ tsp fine sea salt: plus more for the eggs.
• Freshly ground black pepper: to taste.
• 1 tbsp unsalted butter or olive oil: for frying the eggs.
• Red pepper flakes or flaky salt: for finishing (optional).

Variations / Substitutions

• Bread: use a thick slice of whole grain, rye, or a sturdy gluten-free loaf, just toast it well so it holds up.
• Eggs: poached or soft scrambled both work; keep the yolks runny so they act like a sauce.
• No lemon: skip it altogether or swap in a tiny splash of apple cider vinegar for a similar lift.
• Extra toppings: a handful of arugula, a sprinkle of everything bagel seasoning, or a few halved cherry tomatoes on the side are all welcome.

If you’re in the mood for something even simpler, plain avocado toast with chili flakes never disappoints.

How to Make Avocado Toast with Egg

Step 1: Mash the Avocado

Start toasting the bread in a toaster or under the broiler until deeply golden, about 3 to 4 minutes, while you prep the avocado. Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the 1 tsp lemon juice, ¼ tsp salt, and a few cracks of black pepper, then mash with a fork until mostly smooth with a few small chunks.

Step 2: Fry the Eggs

Warm the 1 tbsp butter or oil in a nonstick skillet over medium heat. Once it’s shimmering, crack in the 2 eggs, spacing them apart. Cook for 2 to 3 minutes, until the whites are set but the yolks still jiggle when you nudge the pan. If you like a firmer yolk, cook 30 seconds longer.

Step 3: Build the Toast

Spread half the mashed avocado onto each slice of hot toast, all the way to the edges. Slide a fried egg on top of each, then finish with a pinch of flaky salt, a few more grinds of black pepper, and a light shake of red pepper flakes if you want a little heat. Eat right away while the toast is crisp and the yolk is still warm and runny.

A Few Tips Before You Start

• Choose bread that’s at least ¾ inch thick. Thin slices turn to mush the moment the avocado hits them.
• For the creamiest mash, pull the avocado out of the fridge about 15 minutes before you start so it’s not ice-cold.
• If your avocado is underripe, pop it into a paper bag with a banana for a day. The ethylene gas speeds things up noticeably.
• Always season the avocado well. Bland avocado makes bland toast, so don’t be shy with the salt and pepper.

Frequently Asked Questions

Can I use a different bread?

Yes, any sturdy bread works. Whole wheat, rye, and hearty gluten-free loaves all hold up well. Just avoid soft sandwich bread, which tends to go soggy fast.

Can I make this ahead of time?

No, avocado toast is at its best the moment you assemble it. The avocado will start to brown within minutes, and the toast loses its crunch once it sits.

Is this avocado toast healthy?

Yes, it delivers heart-healthy monounsaturated fats from the avocado, plenty of protein from the egg, and satisfying complex carbs if you use a whole grain bread. It’s a balanced meal that keeps you full for hours.

Avocado Toast with Egg Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 slices sourdough bread (about ¾ inch thick)
• 1 large ripe avocado
• 2 large eggs
• 1 tsp fresh lemon juice (optional)
• ¼ tsp fine sea salt, plus more for the eggs
• Freshly ground black pepper, to taste
• 1 tbsp unsalted butter or olive oil
• Red pepper flakes or flaky salt, for finishing (optional)

Method

 

1. Toast the bread while you mash the avocado. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lemon juice, ¼ tsp salt, and pepper, then mash with a fork until mostly smooth with a few chunks.
2. Heat butter or oil in a nonstick skillet over medium heat. Crack in the eggs and cook until the whites are set but the yolks still jiggle, about 2 to 3 minutes.
3. Spread the mashed avocado onto the hot toast, top each with an egg, and finish with flaky salt, more pepper, and red pepper flakes if using. Serve immediately.

Notes

Avocado toast waits for no one. The mash will start to brown within minutes, so have your eggs ready and plate everything in one go. That splash of lemon juice really helps slow the browning if you need an extra minute.