Avocado Toast With One Egg Recipe

Prepare and toast bread

Brush one side of the sourdough slice lightly with 1 tsp olive oil (or spread 1/2 tsp butter). Toast in a toaster or in a dry cast-iron/skillet over medium heat until golden and crisp, about 2–3 minutes per side if using a skillet, or until desired doneness in a toaster. Transfer to a plate.

Mash avocado

Halve and pit the avocado half. Scoop the flesh into a small bowl and mash with a fork until slightly chunky. Stir in 1 tsp lemon juice, a pinch of sea salt, a pinch of black pepper and 1/4 tsp red pepper flakes if using. Taste and adjust seasoning.

Spread the mashed avocado evenly over the warm toasted bread, leaving a small border if you like.

Cook the egg (frying method — sunny-side or over-easy)

Heat a small nonstick skillet over medium-low heat and add 1 tsp butter or oil. Crack the egg into a small bowl, then gently slide it into the pan. Season with a pinch of salt and pepper. For sunny-side: cook gently until whites are set but yolk is runny, about 2–3 minutes. For over-easy: once whites are mostly set, carefully flip and cook 10–20 seconds to keep yolk runny. Remove from heat.

Alternative: poached egg

Bring a small saucepan of water to a gentle simmer with a splash of vinegar. Create a gentle whirlpool and slip the cracked egg into the center. Poach 3 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.

Place the cooked egg on top of the avocado-covered toast.

Sprinkle 1/4 tsp flaky sea salt over the egg and avocado, add a few turns of freshly ground black pepper, and scatter microgreens or chopped chives (1 tbsp) if using. Serve immediately while toast is warm and egg yolk is runny.