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 mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Breakfast, Brunch
Cuisine American
1 Nonstick skillet
1 Toaster
1 Saucepan
1 Slotted spoon
1 Mixing Bowl
- 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
- 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.