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Avocado Egg Toast

A delicious and nourishing mix of creamy avocado, soft-boiled eggs, and crunchy toasted sourdough, perfect for breakfast or a light lunch.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Toast
  • 2 slices sourdough bread Choose fresh sourdough with a nice crust.
For the Topping
  • 2 ripe avocados Select avocados that yield slightly under pressure.
  • 4 soft-boiled eggs Cook for 6-7 minutes for a runny yolk.
  • 1 tbsp lemon juice Adds brightness to the avocado.
  • 1/2 tsp chili flakes Optional for a hint of spice.
  • 1/2 tsp black pepper Freshly ground is best.
  • 1/2 tsp sea salt Enhances avocado flavor.
  • 1 tsp olive oil Drizzle for extra flavor.
  • 1 tsp sesame seeds Optional for crunch.

Method
 

Preparation
  1. Toast the sourdough bread until golden and crispy.
  2. Mash the avocados in a bowl with lemon juice, sea salt, and black pepper until creamy.
  3. Boil water in a pot, then reduce heat to a gentle boil. Add the eggs and cook for 6-7 minutes.
  4. Transfer eggs to ice water, then peel and slice in halves.
Assembly
  1. Spread the mashed avocado evenly over the toasted bread.
  2. Layer the soft-boiled egg halves on top of the avocado.
  3. Sprinkle with chili flakes, black pepper, sea salt, and optional sesame seeds.

Notes

Serve with a light salad or freshly squeezed juice. Best enjoyed fresh, store toppings separately if needed.