By Chef
Creamy, bright avocado spread layered on crisp, charred sourdough and topped with perfectly cooked sunny-side eggs — this elevated avocado toast balances silky richness, citrus brightness, and a pop of crunchy salt. Finished with a drizzle of olive oil, a squeeze of lemon and chili flakes, it tastes like a brunch you’d order at a coastal café but is effortless to make at home.
Bring ingredients to room temperature and preheat. Take the avocado and eggs out of the fridge 10 minutes before you start so the avocado is easier to mash and the eggs cook more evenly. Preheat a nonstick or cast-iron skillet over medium-low heat for the eggs and set a separate rack or skillet for toasting the bread if you prefer a charred crust.
Prepare the avocado spread: Halve and pit the avocado, scoop the flesh into a medium bowl and mash with a fork until just chunky — this preserves texture. Add 1 tsp lemon juice and 1/4 tsp sea salt, and stir gently. The lemon brightens the avocado and delays browning; the salt seasons the flesh so every bite is flavorful (salting early draws out moisture and integrates flavor).
Season the bread and toast for texture: Brush both sides of each bread slice lightly with 1 tbsp olive oil (or oil only on one side if using a hot grill) to encourage an even, golden crust and prevent sogginess from the avocado. Toast over medium-high heat in a skillet or under a broiler until deeply golden and slightly charred at the edges — the crunch contrasts the creamy avocado and helps the toast hold up to the toppings.
Optional garlic rub: If you're using garlic, rub the cut side of the half-clove across the warm toasted bread. This infuses a subtle garlic aroma without overpowering the avocado; rubbing while warm releases the garlic's volatile oils into the bread's surface.
Pan-fry the eggs (sunny-side): Add 1 tsp butter to the preheated skillet and let it foam but not brown (browned butter will change the flavor). Crack eggs into a small bowl (one at a time) and slide them gently into the pan. Cook on medium-low — the low heat ensures whites set gently without becoming rubbery while the yolks stay runny. If you like the whites set but yolks runny, cover the pan for 30–45 seconds to steam the tops; for fully set yolks, cook 1–2 minutes longer or flip for over-easy.
Assemble the toast: While the eggs finish, divide the avocado mash between the two toasted slices and spread to the edges so each bite has avocado. Sprinkle an even 1/4 tsp sea salt and a pinch of black pepper over the avocado so it seasons the whole surface rather than only the egg.
Top with eggs and finish: Gently slide an egg onto each avocado-covered slice. Drizzle a scant 1/2 tsp olive oil over both to add silk and shine, sprinkle red pepper flakes if using, and finish with a grind of black pepper. The final oil drizzle adds aromatic fat that heightens the avocado and coats the palate.
Serve immediately: Serve right away so the toast stays crisp and the yolk is still runny and glossy — the contrast of crisp bread, creamy avocado and velvety yolk is the hallmark of a truly great avocado toast.
375
Calories
11g
Protein
26g
Carbs
26g
Fat
8g
Fiber
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Creamy, bright avocado spread layered on crisp, charred sourdough and topped with perfectly cooked sunny-side eggs — this elevated avocado toast balances silky richness, citrus brightness, and a pop of crunchy salt. Finished with a drizzle of olive oil, a squeeze of lemon and chili flakes, it tastes like a brunch you’d order at a coastal café but is effortless to make at home.
Bring ingredients to room temperature and preheat. Take the avocado and eggs out of the fridge 10 minutes before you start so the avocado is easier to mash and the eggs cook more evenly. Preheat a nonstick or cast-iron skillet over medium-low heat for the eggs and set a separate rack or skillet for toasting the bread if you prefer a charred crust.
Prepare the avocado spread: Halve and pit the avocado, scoop the flesh into a medium bowl and mash with a fork until just chunky — this preserves texture. Add 1 tsp lemon juice and 1/4 tsp sea salt, and stir gently. The lemon brightens the avocado and delays browning; the salt seasons the flesh so every bite is flavorful (salting early draws out moisture and integrates flavor).
Season the bread and toast for texture: Brush both sides of each bread slice lightly with 1 tbsp olive oil (or oil only on one side if using a hot grill) to encourage an even, golden crust and prevent sogginess from the avocado. Toast over medium-high heat in a skillet or under a broiler until deeply golden and slightly charred at the edges — the crunch contrasts the creamy avocado and helps the toast hold up to the toppings.
Optional garlic rub: If you're using garlic, rub the cut side of the half-clove across the warm toasted bread. This infuses a subtle garlic aroma without overpowering the avocado; rubbing while warm releases the garlic's volatile oils into the bread's surface.
Pan-fry the eggs (sunny-side): Add 1 tsp butter to the preheated skillet and let it foam but not brown (browned butter will change the flavor). Crack eggs into a small bowl (one at a time) and slide them gently into the pan. Cook on medium-low — the low heat ensures whites set gently without becoming rubbery while the yolks stay runny. If you like the whites set but yolks runny, cover the pan for 30–45 seconds to steam the tops; for fully set yolks, cook 1–2 minutes longer or flip for over-easy.
Assemble the toast: While the eggs finish, divide the avocado mash between the two toasted slices and spread to the edges so each bite has avocado. Sprinkle an even 1/4 tsp sea salt and a pinch of black pepper over the avocado so it seasons the whole surface rather than only the egg.
Top with eggs and finish: Gently slide an egg onto each avocado-covered slice. Drizzle a scant 1/2 tsp olive oil over both to add silk and shine, sprinkle red pepper flakes if using, and finish with a grind of black pepper. The final oil drizzle adds aromatic fat that heightens the avocado and coats the palate.
Serve immediately: Serve right away so the toast stays crisp and the yolk is still runny and glossy — the contrast of crisp bread, creamy avocado and velvety yolk is the hallmark of a truly great avocado toast.
375
Calories
11g
Protein
26g
Carbs
26g
Fat
8g
Fiber
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