Light avocado egg toast (Printable Version)

Creamy avocado and soft eggs on toasted bread topped with fresh microgreens and chili flakes.

# What You Need:

→ Bread

01 - 2 slices whole grain or sourdough bread

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper to taste

→ Eggs

05 - 2 large eggs

→ Toppings

06 - 1/2 cup assorted microgreens (radish, arugula, sunflower)
07 - 1/4 teaspoon chili flakes
08 - Extra virgin olive oil for drizzling (optional)

# Step-by-Step:

01 - Bring a small pot of water to a gentle boil. Lower eggs into water and cook for 7 minutes for soft-boiled yolks. Transfer eggs to a bowl of cold water to cool.
02 - Toast the bread slices until golden and crisp.
03 - Halve and pit the avocado. Scoop flesh into a bowl, add lemon juice, salt, and pepper. Mash until creamy but slightly chunky.
04 - Peel the cooled eggs and slice in half.
05 - Spread mashed avocado evenly over each toast slice.
06 - Top each toast with a halved egg.
07 - Sprinkle generously with microgreens and chili flakes. Drizzle with olive oil if desired.
08 - Serve immediately.

# Expert Advice:

01 -
  • The runny yolk creates its own sauce, so you barely need butter or oil.
  • It comes together in less than 20 minutes, which means you can actually make it on a weekday morning.
  • Every bite feels indulgent without the heaviness that comes from heavier breakfast dishes.
02 -
  • Timing the egg is non-negotiable—even one minute changes the yolk consistency, so a timer is your friend, not a suggestion.
  • Don't assemble this dish more than a few minutes before eating or the bread starts absorbing moisture and loses its crunch, which defeats half the purpose.
03 -
  • If your avocado is slightly underripe, mash it with a touch more lemon juice and salt to draw out creaminess and flavor.
  • The secret to preventing that brown ring around the yolk is the ice bath—don't skip it, and don't assume it's unnecessary.
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