Smashed Avocado And Eggs Recipe

Prepare avocados

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium bowl.

Add the lime juice immediately to the avocado to preserve color and add brightness.

Add the olive oil, sea salt, black pepper, and red pepper flakes to the bowl.

Using a fork or potato masher, coarsely smash the avocado to your preferred texture — leave some chunks for mouthfeel. Taste and adjust seasoning (more salt, lime, or pepper) as needed. Cover and set aside at room temperature while you prepare the eggs (or refrigerate briefly if not serving within 15 minutes).

Choose cooking method

This recipe works with scrambled eggs, fried eggs, or poached eggs. The default below is creamy scrambled; for fried or poached, follow the respective sub-steps.

Creamy scrambled eggs

Crack the eggs into a bowl, add the milk or cream (optional), salt, and pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add the butter and let it melt, coating the pan. Pour the beaten eggs into the pan.

Let the eggs sit undisturbed for 10–15 seconds, then stir gently with a silicone spatula, pushing set edges toward the center and letting uncooked egg flow onto the pan. Continue gently folding until curds form but the eggs are still slightly creamy and not dry (about 2–3 minutes total). Remove from heat just before fully set — carryover heat will finish them.

For fried eggs

Heat 1 tsp olive oil or butter in a skillet over medium. Crack eggs into the pan, cook until whites set and edges crisp (2–3 minutes) for sunny-side up, or flip and cook an additional 30–60 seconds for over-easy/medium. Season with salt and pepper.

For poached eggs

Bring a wide saucepan of water to a gentle simmer with a splash of vinegar. Create a gentle whirlpool, slip in each cracked egg, and poach for 3 minutes for a runny yolk or 4–5 minutes for firmer. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

Toast the bread slices until golden and warm.

Spread an even layer of the smashed avocado on each toast slice (about 1/2 avocado per 2 slices).

Top each avocado-topped toast with a portion of the eggs: divide scrambled eggs among the slices, or place one fried or poached egg on two slices as preferred.

Scatter microgreens or chopped cilantro and halved cherry tomatoes over the top. Drizzle a little extra-virgin olive oil and finish with flaky sea salt and a pinch of red pepper flakes if desired.

Serve immediately while toast is crisp and eggs are warm.