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Basic Avocado Toast with Eggs

I’ll admit it, I’m game for avocado any time, but I’m not paying $15 for avocado toast at a restaurant. Not when I can make it daily in my own kitchen for a fraction of the cost.

With this recipe, if you’re afraid you won’t use all your avocados before they go bad, grab premade guacamole like Wholly Guacamole Classic Minis. A single tub is perfect for a single piece of toast. If you use this product you can eliminate the lemon juice and salt from the recipe below.

Classic Avocado Toast with Egg

Quick and filling breakfast recipe you can eat on the go. Just be sure to bring napkins.
Course Breakfast, Snack
Keyword avocado, breakfast, eggs, toast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 321kcal
Author Jamie Livingston


  • 1 tsp butter
  • 2 egg
  • 2 slices multigrain bread
  • 1 avocado (pitted and peeled)
  • 1 tsp lemon juice
  • sea salt to taste
  • fresh cracked black pepper to taste


  • Melt butter in a skillet over medium-low heat. Crack eggs into the skillet and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg is over easy (or desired hardness) , 2 to 5 minutes more.
  • Meanwhile, toast bread slices to desired toastiness, 3 to 5 minutes.
  • Mash avocado in a bowl; stir in lemon juice, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.
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