Avocado Toast with Egg
A classic and satisfying breakfast featuring creamy mashed avocado on toasted bread, topped with a perfectly cooked egg. This simple dish is quick to prepare and packed with healthy fats and protein.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 1
- Difficulty
- Easy
- Per serving
- 274 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcsbread, sliced
- 0.5 pcsavocado, ripe
- 1 pcsegg
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
- 0.5 tspolive oil
garnish
- 0.25 tspred pepper flakes(optional)
Equipment
toaster · fork · small bowl · non-stick pan
The method
Step by step
- 1
Toast the bread to your desired crispness.
About 3 min
Cook’s note: A toaster or a pan with a little oil works well.
- 2
While the bread toasts, mash the avocado in a small bowl with a fork, then season with salt and black pepper.
About 1 min
Cook’s note: Adjust seasoning to your preference.
- 3
Heat the olive oil in a small non-stick pan over medium heat.
About 1 min
- 4
Crack the egg into the hot pan and cook for 2-3 minutes for a runny yolk, or longer for a firmer yolk.
About 3 min
Cook’s note: You can also scramble or poach the egg if preferred.
- 5
Spread the mashed avocado evenly over the toasted bread.
- 6
Carefully slide the cooked egg on top of the avocado toast.
- 7
Garnish with red pepper flakes if desired and serve immediately.
Per serving
Nutrition
- Calories
- 274.1kcal
- Protein
- 10.4g
- Carbs
- 21g
- Fat
- 17.7g
- Fibre
- 4.9g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This dish is best enjoyed fresh and does not store well.
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