Avocado Toast with Egg


I love avocado toast, and if you add an egg to it you have a full meal. Sometimes I use balsamic vinegar to flavor the avocado instead of the lemon juice. You can make the egg any way you like, but I like it best fried or poached.

Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
2 servings


  • 1 teaspoon butter

  • 2 eggs

  • 2 slices multigrain bread

  • 1 ripe avocado, pitted, peeled

  • 1 teaspoon lemon juice, or to taste

  • 1 pinch cayenne pepper

  • sea salt to taste

  • ground black pepper to taste


  1. Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side 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 reaches desired doneness, 2 to 5 minutes more.

  2. Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.

  3. Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

Nutrition Facts (per serving)

321 Calories
23g Fat
21g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 321
% Daily Value *
Total Fat 23g 29%
Saturated Fat 5g 26%
Cholesterol 191mg 64%
Sodium 361mg 16%
Total Carbohydrate 21g 8%
Dietary Fiber 9g 31%
Total Sugars 3g
Protein 12g
Vitamin C 12mg 58%
Calcium 69mg 5%
Iron 4mg 23%
Potassium 628mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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