Light Avocado Egg Toast (Printable)

Nutritious open-faced toast with creamy avocado, soft-boiled eggs, microgreens, and chili flakes for a wholesome meal.

# What Goes In:

→ 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
07 - 1/4 teaspoon chili flakes
08 - Extra virgin olive oil for drizzling, optional

# How to Make It:

01 - Bring a small pot of water to a gentle boil. Carefully lower eggs into water and cook for 7 minutes to achieve soft-boiled yolks. Transfer eggs to a bowl of cold water to cool completely.
02 - Toast bread slices until golden and crisp using a toaster or grill pan.
03 - Halve and pit the avocado. Scoop flesh into a bowl, add lemon juice, salt, and pepper. Mash until creamy with slight texture.
04 - Peel cooled eggs and slice each in half lengthwise.
05 - Spread mashed avocado evenly over each toast slice.
06 - Place one halved egg on top of each avocado-spread toast.
07 - Sprinkle generously with microgreens and chili flakes. Drizzle with olive oil if desired.
08 - Serve immediately while toast remains warm and crispy.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, so you can actually eat breakfast instead of just thinking about it.
  • The soft yolk does all the heavy lifting flavor-wise, meaning you're not stressed about seasoning perfection.
  • One plate looks restaurant-worthy but tastes like something you made yourself, which honestly hits different.
02 -
  • Seven minutes is not a suggestion—go shorter and the yolk is too runny, go longer and you've lost the whole point of soft-boiled eggs.
  • Mash your avocado right before you assemble, because exposed avocado oxidizes faster than you'd think, and nobody wants grayish toast.
03 -
  • Buy your avocados a day or two ahead and let them sit on the counter—you'll have way more control over ripeness than if you're shopping the morning you plan to cook.
  • Keep your lemon juice in a small squeeze bottle in the fridge; it becomes second nature to hit avocado with it immediately, preventing that depressing brown situation.
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