Avocado toast with a fried egg is a modern café breakfast found across the English-speaking world. It pairs creamy fruit, crisp bread and rich egg yolk, and it comes together in about ten minutes with just a few ingredients.
Why this recipe works
- Lemon and salt in the avocado lift the flavour and slow browning, so the topping tastes fresh and bright.
- Frying under a lid steams the tops of the whites so they set without flipping, which keeps the yolks intact.
- Whole-grain bread gives a sturdy, crisp base that holds the avocado and egg without going soggy at once.
Method
Toast the bread for 2 to 3 minutes, until it is crisp and golden brown at the edges.
Mash the avocado in a bowl with the lemon juice and half of the salt, using a fork, until mostly smooth with some small chunks left. Set aside.
Heat the oil in a small non-stick pan over medium heat for 1 minute. Crack in the eggs, keeping them apart, and cook for 1 minute, until the edges turn white and start to crisp.
Reduce the heat to medium-low, cover the pan with a lid and cook for 1½ to 2 minutes, until the whites are fully opaque and set and the yolks are still soft. For firm yolks, flip the eggs and cook for another 1 minute.
Tip: If you are cooking for a pregnant person, a young child, an older adult or someone with a weakened immune system, cook the yolks until firm.
Spread the avocado on the toast, set an egg on each slice, then season with the remaining salt and the red pepper flakes. Serve straight away.
Swaps & substitutions
- Whole-grain bread → Sourdough or gluten-free bread: Sourdough gives a chewier crust that holds up to the avocado. A gluten-free loaf makes this suitable for coeliac guests, but check the label.
- Ripe avocado → 60 g classic hummus: A creamy pantry alternative if avocados are out of season. Spread it thickly. It contains sesame.
- Red pepper flakes → Pinch of black pepper: A gentler seasoning if you do not want chilli heat.
Storage & reheating
Avocado egg toast is best made and eaten fresh, because the toast softens and the avocado browns within minutes. You can mash the avocado with the lemon juice up to 1 day ahead and keep it in the fridge in a covered container, with cling film pressed against the surface. Cook the eggs fresh. Do not leave cooked eggs at room temperature for more than 2 hours.
Frequently asked questions
How do I stop the avocado from turning brown?
Add the lemon juice straight away and mash it just before serving. If you need to keep it, press cling film directly onto the surface and refrigerate it for up to 1 day. Browning is harmless but looks unappetising.
Are runny yolks safe?
Eggs with soft yolks carry a small risk of salmonella. This is more of a concern for pregnant people, young children, older adults and anyone with a weakened immune system, who should cook the yolk until firm. Use fresh, refrigerated eggs.
Can I poach the eggs instead?
Yes. Simmer water with a splash of vinegar, slide in each egg and cook for 3 minutes for set whites and a soft yolk, or 4 to 5 minutes for a firm one. Lift out with a slotted spoon and drain on a paper towel.
How do I pick a ripe avocado?
Ripe avocados give slightly when pressed gently in the palm. If the stem end lifts off and shows green beneath, the fruit is ready. An under-ripe one is hard and bitter, while an over-ripe one feels mushy with dark patches inside.
Which allergens does this contain?
It contains egg and gluten from the bread. Butter contains dairy, and the hummus swap contains sesame. Use gluten-free bread if you need to avoid gluten.
Nutrition
| Calories | 507 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 42 g |
| Fat | 28 g |
| Fibre | 10 g |
| Sodium | 1097 mg |
More in Global Kitchen Recipes and Breakfast Recipes.
