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Quick & Healthy Avocado Toast Breakfast

Kathleen R. Coffey
A quick and customizable avocado toast topped with eggs prepared four ways—fried, scrambled, boiled, or poached. A healthy, satisfying, and fiber-rich meal rich in good fats and protein, perfect for any time of day.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 1

Equipment

  • 1 Nonstick skillet
  • 1 Toaster
  • 1 Saucepan
  • 1 Slotted spoon
  • 1 Mixing Bowl

Ingredients
  

  • ½ small avocado peeled and pitted
  • 2 slices of your favorite bread
  • 2 large eggs
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil or butter optional, for cooking eggs
  • 2 teaspoons white vinegar for poaching eggs

Instructions
 

  • Prepare the Toast Base: Start by toasting the bread slices until they reach a crispy, golden-brown texture.
    Once toasted, spread the peeled avocado evenly over each slice. Use a knife or fork to slice and then gently mash the avocado across the toast, creating a creamy, flavorful base.
  • Frying Eggs (Optional Method 1): Heat the olive oil or butter in a nonstick skillet over medium heat until shimmering. Crack the eggs into the skillet carefully, then lower the heat to low.
    Allow the eggs to cook uncovered until the whites are firm and the yolks reach your preferred consistency, typically 5 to 7 minutes.
  • Scrambled Eggs (Optional Method 2): In a small bowl, whisk the eggs until smooth. Heat the oil or butter in a nonstick pan over medium heat.
    Pour in the whisked eggs and let them set slightly around the edges. Gently fold the eggs with a spatula, stirring occasionally, until fully cooked but still soft and creamy—about 2 to 3 minutes.
  • Boiling Eggs (Optional Method 3): Place the eggs in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.
    Cook for your desired doneness: 4 minutes for soft boiled, 6 minutes for medium boiled, or 12 minutes for hard boiled. Transfer the eggs immediately to an ice bath to cool before peeling.
  • Poaching Eggs (Optional Method 4): Fill a large pot with water and bring it to a gentle boil. Add the white vinegar and stir to create a gentle whirlpool. Crack an egg into a small bowl, then carefully slide it into the center of the swirling water.
    Let the egg cook undisturbed for about 3 to 4 minutes until the whites are set and the yolk remains runny. Use a slotted spoon to lift the egg out gently.
  • Assemble and Season: Place your preferred style of cooked egg atop the avocado-covered toast. Sprinkle with salt and freshly ground black pepper to taste. Serve immediately for the best texture and flavor.

Notes

  • Best Enjoyed Fresh: Avocado tends to brown quickly once exposed to air, so it's best to enjoy your avocado toast right after assembling.
  • Storage Tips: If you have leftover avocado, keep it in an airtight container with a splash of lemon or lime juice to slow browning and refrigerate for up to 24 hours.
  • Customize Your Toast: Try using different bread types like whole grain, sourdough, or rye for unique flavors and textures.
  • Egg Variations: Feel free to experiment with seasoning your eggs—try adding herbs, chili flakes, or cheese for extra flavor.
  • Make It Vegan: Substitute eggs with tofu scramble or chickpea “egg” for a plant-based version.