Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 slices thick-cut bread (about 90 g total), such as sourdough
- 1 large ripe avocado (about 200 g flesh)
- 1 tsp fresh lime juice (about 5 mL)
- 1/4 tsp kosher salt
- 1/8 tsp red pepper flakes
- 2 large eggs
- 2 tsp olive oil or 2 tsp unsalted butter (for eggs)
- 1–2 tsp everything bagel seasoning
- 2 tbsp crumbled feta (about 18 g), optional
- 2–3 oz smoked salmon (about 60–85 g), optional
- Freshly ground black pepper, to taste
Do This
- 1. Toast bread until deeply golden (toaster, or 400°F / 205°C oven for 6–8 minutes).
- 2. Mash avocado with lime juice, salt, and chili flakes until chunky-smooth.
- 3. Cook eggs: fry in a skillet over medium heat (325–350°F / 165–175°C) for 2–4 minutes, or soft-boil for 6 1/2 minutes.
- 4. Spread smashed avocado generously on the toast.
- 5. Top each toast with one egg, then sprinkle everything bagel seasoning and black pepper.
- 6. Upgrade as desired: add feta, smoked salmon, or both; serve immediately.
Why You’ll Love This Recipe
- Feels like a cafe meal, but it comes together in about 20 minutes.
- Flexible: choose fried eggs or soft-boiled eggs and mix-and-match toppings.
- Big flavor from simple staples: lime, salt, chili flakes, and everything bagel seasoning.
- Works for breakfast, lunch, or an easy no-fuss dinner.
Grocery List
- Produce: 1 large ripe avocado, 1 lime, optional dill or microgreens
- Dairy: feta (optional), unsalted butter (optional)
- Pantry: thick-cut bread, kosher salt, red pepper flakes, everything bagel seasoning, olive oil, black pepper
- Seafood: smoked salmon (optional)
Full Ingredients
Base
- 2 slices thick-cut bread (about 90 g total), such as sourdough, country loaf, or whole grain
Smashed Avocado
- 1 large ripe avocado (about 200 g flesh)
- 1 tsp fresh lime juice (about 5 mL)
- 1/4 tsp kosher salt
- 1/8 tsp red pepper flakes
- Freshly ground black pepper, to taste
Eggs (choose one method)
- 2 large eggs
- For fried eggs: 2 tsp olive oil (10 mL) or 2 tsp unsalted butter (10 g)
- For soft-boiled eggs: water (enough to cover eggs by 1 inch / 2.5 cm) and 1 cup (240 mL) ice water for chilling
Upgrades and Toppings (mix and match)
- 1–2 tsp everything bagel seasoning
- 2 tbsp crumbled feta (about 18 g), optional
- 2–3 oz smoked salmon (about 60–85 g), optional
- Optional finishing touches: a squeeze of lime, chopped dill, microgreens, extra red pepper flakes
Step-by-Step Instructions
Step 1: Toast the bread until crisp and golden
Toast 2 slices of thick-cut bread until deeply golden and crisp at the edges. A darker toast holds up better under the avocado and egg.
Oven method (great for thicker bread): Preheat the oven to 400°F (205°C). Place bread on a sheet pan and toast for 6–8 minutes, flipping halfway through.
Step 2: Make the smashed avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add 1 tsp lime juice, 1/4 tsp kosher salt, and 1/8 tsp red pepper flakes.
Mash with a fork until you reach your preferred texture (chunky or mostly smooth). Taste and add black pepper and an extra pinch of salt if needed.
Step 3: Choose your egg style
Decide whether you want fried eggs (quick and classic) or soft-boiled eggs (jammy yolk, clean look). Both are delicious on avocado toast.
Step 4: Cook the eggs (fried option)
Heat a nonstick or well-seasoned skillet over medium heat until the surface is about 325–350°F (165–175°C). Add 2 tsp olive oil or 2 tsp butter.
Crack in 2 eggs. Cook for 2–3 minutes for set whites and a runny yolk, or 3–4 minutes for a slightly firmer yolk. Season with a pinch of salt and black pepper.
Step 5: Cook the eggs (soft-boiled option)
Bring a small pot of water to a gentle boil (about 205°F / 96°C). Lower in 2 eggs carefully.
Simmer for 6 1/2 minutes for a jammy yolk. Transfer eggs immediately to ice water and chill for 2 minutes, then peel.
Tip: Rolling the egg gently on the counter to crack the shell all over makes peeling easier.
Step 6: Assemble the toasts
Spread the smashed avocado evenly over the warm toast. Top each slice with one egg (fried, or peeled soft-boiled cut in half).
Sprinkle each toast with everything bagel seasoning (about 1/2–1 tsp per toast). Finish with black pepper.
Step 7: Add upgrades and serve
For an effortless “fancy” finish, add feta (about 1 tbsp per toast) for saltiness and creaminess, and/or drape smoked salmon (about 1–1 1/2 oz per toast) over the egg.
Serve right away while the toast is crisp and the egg is warm.
Pro Tips
- Toast darker than you think: A sturdy, crisp toast prevents sogginess and makes the whole thing feel more restaurant-level.
- Use a ripe avocado: It should yield to gentle pressure. If it is under-ripe, the mash will taste flat and feel waxy.
- Salt the avocado, not just the egg: Seasoning the mash directly is what makes the flavor pop.
- Everything bagel seasoning goes on last: Sprinkling after the egg helps it stay crunchy and visible.
- Soft-boiled timing matters: Start timing as soon as the eggs hit the water; 6 1/2 minutes is the sweet spot for jammy yolks.
Variations
- Smoked salmon and dill: Add smoked salmon plus 1 tsp chopped fresh dill and an extra squeeze of lime.
- Spicy cafe-style: Add 1 tsp chili crisp on top of the egg and an extra pinch of red pepper flakes.
- Mediterranean: Skip everything bagel seasoning and use 1/2 tsp za’atar plus feta; add sliced cucumber if you have it.
Storage & Make-Ahead
Avocado toast is best assembled and eaten immediately. If you want to prep ahead, mash the avocado up to 24 hours in advance: press plastic wrap directly against the surface of the mash (to limit browning) and refrigerate in an airtight container. Toast bread and cook eggs right before serving for the best texture. Soft-boiled eggs can be cooked and chilled up to 2 days ahead; store unpeeled in the refrigerator and peel just before using.
Nutrition (per serving)
Approximate, per toast (1 of 2), using fried egg, everything bagel seasoning, and feta; smoked salmon not included: 380 calories; 15 g protein; 28 g carbohydrates; 24 g fat; 7 g fiber; 650 mg sodium.
Leave a Reply