Easy avocado toast with egg! Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, this avocado toast is healthy, protein-packed, delicious, and has significant sticking power!
⭐️Try our avocado and egg salad!
2 Secrets for the best avocado toast
- Use a sturdy slice of bread. I love sourdough, whole grain bread, or a country loaf.
- Look for ripe avocados. Ripe avocados will yield to gentle pressure, and the small stem at the top of the avocado should be dark and easily removable, revealing a bright green color underneath.
Our smashed avocado toast works brilliantly for breakfast, lunch, and even for dinner. I love adding an egg (hard-boiled or fried) for extra protein and sticking power.
Choose a sturdy bread to easily smash the avocado onto the bread without tearing it. I love sourdough bread from my local bakery. A slice of sprouted bread from the freezer aisle is also an excellent choice. Whatever bread you choose, toast it before adding your avocado.
The best avocados for avocado toast are firm but ripe. Ripe avocados will yield to gentle pressure and have slightly bumpy skin. The small stem at the top of the avocado should be dark and easily removable, revealing a bright green color underneath.
I love to add egg to avocado toast. We show a hard-boiled egg in our photos, but you can cook your eggs however you like. Here are some recipes to help you out:
⭐️ Did you know you can store hard-boiled eggs for up to a week? By investing 15 minutes earlier in the week, we can have a batch of boiled eggs ready in the fridge, which means we can make this avocado toast in under 5 minutes.
For more flavor, we use some fresh lemon juice, which does an excellent job cutting through the richness of the egg and avocado. Plus, we season well with salt and pepper.
If you have a favorite spice blend, you can try it. Everything seasoning is popular, but I usually reach for hot sauce or Togarashi, a spicy blend of dried chili peppers, sesame seeds, orange peel, and other spices. We buy ours in the international section of our grocery store.
And that’s it, our house avocado toast recipe. We hope you love it. If you have suggestions for what else to add to avocado toast, share them in the comment section below.
More avocado recipes
We buy more avocados that I’d like to admit. If you have some leftover in your kitchen, consider making one of these easy recipes:
- This is the very best avocado salad! I eat it by itself, add it to larger salads, and even use it as a chunky salsa.
- Try our guacamole-inspired pasta. It only takes 15 minutes and is naturally dairy-free.
- We also love swapping some of the mayonnaise in our regular egg salad recipe with avocado for this easy avocado egg salad.
Easy Avocado Toast with Egg
I love this smashed avocado toast with egg! Thanks to a hard-boiled egg, flaky salt, lemon, and pepper, it is healthy, protein-packed, delicious, and has significant sticking power! You can store hard-boiled eggs up to a week. Think about making one larger batch, so you’re ready to make avocado toast. Swapping the hard-boiled egg for a fried or poached egg is also a great idea.
You Will Need
1 slice of bread, toasted
1/2 ripe medium avocado
Small squeeze fresh lemon juice
1 hard-boiled egg, see our tutorial for how to cook hard-boiled eggs
Favorite pepper blend, we use Togarashi seasoning
Drizzle extra-virgin olive oil
Salt, to taste
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 with plastic. Keep it in the fridge up to a day (you might get lucky with two days).
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.