My super simple avocado toast recipe is perfect for breakfast, lunch, or an easy dinner. It’s healthy, protein-packed, and so ridiculously easy to customize!
There’s a reason avocado toast became so popular! I fell in love years ago and have been making it at home ever since. Even my 4-year-old is obsessed!
My favorite avocado toast recipe is a no-fuss option with serious staying power thanks to the protein from the egg. You can also play around with more avocado toast toppings (I’ve shared lots of ideas below). If you love avocado as much as we do, be sure to also try our avocado egg salad or see all of our avocado recipes.
Key Ingredients
- Bread: When I have it in the house, I love a thick slice of sourdough bread. Otherwise, I go with whole-grain or sprouted bread. Use what you love!
- Avocado: Look for firm but ripe avocados. They should yield to gentle pressure and have slightly bumpy skin. I like to check the stem. It should be dark and easy to remove, revealing bright green underneath.
- Seasonings: I give a few more suggestions below, but I love a spritz of fresh lemon juice, flaked sea salt (like Maldon sea salt), and a little spice. In our photos, we used Togarashi seasoning, a Japanese seasoning with citrus, red chili peppers, and sesame seeds. It’s excellent with the creamy avocado, but if you have a favorite seasoning blend, use it!
- Egg: Adding an egg turns avocado toast into a satisfying, protein-packed meal. I love hard-boiled eggs (as shown in our photos), but scrambled, poached, or fried eggs are all delicious options. If you need help, here are our recipes for scrambled eggs, hard boiled eggs, and poached eggs.
Find the full recipe with measurements below.
How to Make the Best Avocado Toast
Tip 1: Mashed vs. slices. Some people prefer smooth, creamy avocado that’s mashed onto the toast, while others love neat slices fanned across the top. You can even combine them by mashing some with lemon juice and salt, then topping with slices.
Tip 2: Don’t skip the seasoning. An avocado on its own can taste flat. A sprinkle of salt, freshly ground black pepper, and a squeeze of lemon or lime juice make all the difference. Your favorite hot sauce or spice blend, like the togarashi seasoning shown in our photos, works beautifully too.
Tip 3: Eat it right away. Avocado browns quickly, so avocado toast is best assembled and enjoyed right away. If you’re serving a crowd, keep the avocados whole until the last minute, then mash and build the toasts just before serving.
More Ideas to Try
- Add something fresh: Sliced tomato, pico de gallo, salsa, fresh herbs, or sprouts (I especially love sunflower sprouts).
- Add extra protein: Hummus, smoked salmon, flaked poached salmon, feta cheese, parmesan cheese, crispy bacon, or sausage (like homemade breakfast sausage).
- Add extra crunch: Sunflower seeds, pumpkin seeds, sliced almonds, chopped walnuts, chia seeds, or flax seeds.
- Try bold seasonings: Togarashi, hot sauce, gochugaru, red pepper flakes, everything seasoning, Cajun seasoning, or flaky sea salt.
Simple Avocado Toast with Egg
- PREP
- COOK
- TOTAL
Our family eats avocado toast a lot, but this version if my go-to. It’s really satisfying thanks to the egg and makes the perfect breakfast, snack, or light meal! Enjoy it fresh for the best flavor, as avocado browns over time. This recipe makes 1 serving, but feel free to multiply as needed. For added protein, you can increase to 2 eggs.
You Will Need
1 slice of bread, toasted
½ ripe medium avocado
Small squeeze fresh lemon juice
1 hard-boiled egg, or egg cooked to your liking
Favorite pepper blend, we use Togarashi seasoning
Drizzle extra-virgin olive oil
Salt, to taste
Directions
1Use a fork to smash the avocado down onto the toasted bread slice. Scatter a small squeeze of lemon juice over the avocado.
2Slice the hard-boiled egg into coins, and then place them on top of the smashed avocado.
3Finish by sprinkling a little pepper, salt, and a very light drizzle of olive oil on top of the egg.
Adam and Joanne's Tips
- Storing leftover avocado: If you still have it, leave the pit in, and then cover the cut side tightly with plastic wrap. To be extra safe, add a little fresh lemon or lime juice to the flesh before covering it with plastic. Keep it in the fridge for up to a day (you might get lucky with two days).
- Egg: We use hard-boiled eggs, but feel free to substitute with fried, poached, scrambled, or soft-boiled.
- The nutrition facts provided below are estimates.
I love this recipe. So simple but packed with flavor. I’m already thinking of other ingredients to try tomorrow. Thanks for sharing.
I loved these toasts. I smashed those avocados so hard I could really taste it.
For your avacado toast recipe with sliced boiled eggs on top, what about cheese. I think I would like some cheese on there too. How would you incorporate some cheese I to it, along with the avacado and boiled eggs on toast?
I think add some grsted Parmesan Cheese on top would be tasty.
That sounds lovely!
Hi Meredith, Cheese is a great idea. I love feta!
This is my new favorite thing! My doctor told me I need protein with breakfast, so I’ve started to make this a couple of days per week. It’s so easy, yummy, healthy and filling. Thanks for sharing!
Just discovered your channel, i am overboard with excitement to try your recipes
Is there a peticular bread to use with avocado toast?
You can use whatever bread you love. I particularly love a hearty bread (I usually get it from a local bakery).
I usually use finely diced red onion in smashed avocado 1/2 top. and a slice of fresh tomato on top of avocado. Delish!!!
Wow!Simple and quick to make and pure delight to eat.Thank you.