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Quick and easy Avocado Toast with Egg 4 ways – fried, scrambled, boiled and poached. It’s a simple healthy protein-packed breakfast, snack or light meal! Simple to make, tasty and satisfying. If you haven’t had an egg and avocado toast breakfast yet, now is the time!
What I love about this recipe is that it’s a healthy protein-packed breakfast that’s ready in under 10 minutes. I love that it’s a well rounded meal made with some good carbs (whole wheat bread), great protein (eggs) and healthy fats (avocado!).
In this post I’m going to show you how I make my avocado toast with egg, so you never have to spend $14 buying it at a restaurant. And I’ll show my technique for fried eggs, scrambled eggs, boiled eggs and poached eggs to top your avocado toast!
- Avocado: Avocados are filled with healthy fats, vitamins, minerals and antioxidants and are a great addition to a well balanced diet.
- Bread: You can use any bread you like for these recipes. I like to use whole grain to get some more goodness in.
- Seasonings: Salt and pepper added to taste.
- Additions: Depending how you choose to cook your eggs, you may need a little butter to add flavor or some vinegar to poach your eggs.
How to make avocado toast with eggs
The first step is to toast the bread and mash the avocados. You can mash it in a bowl with salt and pepper, but I prefer to limit clean-up and just mash it right on the toasted bread. Make sure you have bread sturdy enough to handle the mashing.
The first method is fried eggs. This is the best method I’ve found for frying eggs that yields perfectly cooked egg whites with slightly undercooked egg yolks. Heat some butter (or olive oil). Break an egg onto the skillet and reduce the heat to low. Cook it uncovered until the whites set. You could cover it up once the whites set if you wanted a more firm yolk.
Start with butter (or olive oil) and heat it until it’s melted. Whisk the eggs in a small bowl, then pour them into the center of a nonstick pan. The egg mixture will spread, and you want to watch the edges and wait for them to set. Then gently fold the eggs from one side of the pan to the other without smashing the eggs. You’ll get soft fluffy eggs without any milk.
Cover the eggs with water in a small saucepan. Bring the water to a rolling boil, then reduce the heat to low and cook according to the desired doneness (see the suggested times in recipe card below). Transfer them to an ice bath immediately after cooking before you peel them.
Bring a small pot of water to a boil. Stir in vinegar and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. When you see that rolling boil, crack one egg into a small bowl. Carefully slip the egg to the middle of the pot and cook for desired doneness.
Remove the egg with a slotted spoon to leave any liquid behind. For step-by-step tutorial, check out my guide for how to poach eggs.
Tips for making this recipe
- Pick ripe avocados. It all comes down to the avocados. Try to find an avocado that’s ripe, but not over-ripe. You’ll know it’s ripe if you gently squeeze the avocado with the palm of your hands and it yields a little. Don’t use your fingertips because that might bruise it.
- Use thick-sliced bread and toast it. It’s best to buy good bread that’s strong enough to hold the avocado and eggs and other toppings you might like to add. Use something that offers a sturdy base like a thick multi-grain bread.
- Mash the avocado with add-ins for more flavor. You can add lemon or lime juice with salt and pepper. You can also add fresh herbs like cilantro, parsley or basil and spices like crushed red pepper, cumin or paprika. It’s almost like a very simple guacamole ready to be spread on toast.
- Enjoy your avocado toast as soon as you’ve made it. Avocado can brown quite quickly once it’s cut open, so it’s best to use it straight away.
Frequently asked questions
There are some methods for ripening an avocado faster like leaving it at room temperature or storing it in a paper bag. Check out this post for more ways to ripen an avocado.
You can of course use whatever bread you prefer, though I would recommend that you use whole grain. Whole grain bread is a great source of protein, fiber, healthy fats, vitamins and minerals so is a better choice than white sandwich bread. Use a gluten-free bread if you have an intolerance.
Avocados are a great source of vitamins C, E, K and B6 as well as being rich in folate, magnesium and potassium. They do contain fats, but they are healthy fats that are great to include in your diet. If you are managing your weight, it’s recommended that you limit yourself to half an avocado a day.
Because this breakfast is high in fiber, it will keep you feeling fuller for longer so you won’t be tempted by mid morning snacks. This is a great breakfast if you are trying to lose or manage your weight.
And there you have it – avocado toast with egg – made three different ways! Which one is your favorite? I usually go for the scrambled eggs. But I love the versatility of this simple dish and I can never get bored of eating it each of those ways. It’s a simple, healthy and satisfying meal that never gets old for me!
More healthy breakfast ideas:
- Vegetable Frittata
- Sweet Potato Toast with Fried Eggs
- Egg Nests
- Easy Overnight Oats
- Cauliflower Waffles
- Hummus Toast
- Avocado Baked Eggs
If you’ve tried this healthy-ish feel good Avocado Toast with Egg recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Avocado Toast with Egg
- ¼ avocado seeded and peeled
- 1 slice whole grain bread or bread of choice
- Sea salt to taste
- Freshly cracked black pepper to taste
- ½ tablespoon butter
- 1 egg
- ½ tablespoon butter
- 2 eggs
- 2 eggs
- 2 teaspoons white vinegar
- 1 egg
- Toast the bread in a toaster until golden and crispy, place the quarter avocado over the toast, slice it and mash it on top of the toast. Top with eggs of choice, and season with salt and pepper, to taste.
- For fried eggs: Heat butter in nonstick skillet over medium-high heat until hot. Break the egg onto the skillet and immediately reduce the heat to low. Cook uncovered until whites are completely set and yolks are thickened to your liking, about 5-7 minutes.
- For scrambled eggs: Heat butter in nonstick skillet over medium-high heat until hot. Whisk the eggs in small bowl, then carefully pour into the center of the pan. When the edges start to set, start to gently fold the eggs until the eggs are cooked through, about 2-3 minutes.
- For boiled eggs: Place the eggs in a saucepan. Pour cool water over the eggs until fully submerged. Bring the water to a rolling boil, then reduce the heat to low and cook according to the desired doneness: 4 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled. Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.
- For poached eggs: Bring a large pot of water to a boil. Crack one egg into a small bowl. Stir vinegar into the water and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. Then, carefully add the egg to the middle of the pot and cook for 3-4 minutes, according to desired doneness. Remove the egg with a slotted spoon.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.