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Classic Avocado Toast with Egg

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


  • 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.
Keyword avocado, breakfast, eggs, toast