Avocado Toast with Eggs

Crisp whole-grain toast carries lemony mashed avocado and a fried egg, finished with fresh chives and chile flakes for a quick breakfast or brunch.

15 min

2 servings

Ingredients

2 thick slices sturdy whole-grain bread

1 ripe medium avocado

1 tbsp fresh lemon juice

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

2 large eggs

2 tsp olive oil

1/4 tsp red pepper flakes

1 tbsp chopped fresh chives

Toaster · Small bowl · Fork · Nonstick skillet · Thin spatula

Keep the toast crisp

Toast the bread first, but wait to spread on the avocado until the eggs are cooked and ready to serve.

Choose your yolk

Leave the eggs uncovered for runny centers, or cover the skillet briefly for firmer yolks.

01. Toast the bread until deeply golden and crisp; it should hold its shape when lifted.

02. Mash avocado with lemon juice, salt, and pepper until creamy with a few small pieces remaining.

03. Warm the oil over medium-low heat until it shimmers lightly without smoking.

04. Cook eggs about 3 minutes until whites set; stop for runny yolks or cover about 2 minutes more for firm yolks.

05. Spread avocado edge to edge on the crisp toast, keeping it even so the topping does not slide.

06. Lift one egg onto each slice with a thin spatula, keeping runny yolks intact if desired.

07. Scatter with chile flakes and chives, then serve at once while the edges stay crisp.