Hi there! Today, I’m super excited to share one of my favorite breakfast (or anytime) treats—Avocado Toast with Egg! It’s creamy, crunchy, and extra yummy. Plus, it’s not hard to make, so you can enjoy a tasty meal in no time. Let’s dive in!
Method
Boil the Eggs
First, I fill a large pot with water and carefully place my 12 eggs inside. I set the pot on the stove and bring the water to a rolling boil, which usually takes a few minutes. Once the water boils, I let the eggs cook for about 10 minutes to ensure they’re fully done. After 10 minutes, I carefully pour out the hot water and immediately run cold water over the eggs. This cooling step is crucial because it not only stops the cooking process but also makes it much easier to peel the shells off. Once the eggs have cooled enough, I gently crack and peel them, setting them aside for the next steps.
Mash Eggs and Avocados
Next, I grab a large bowl and place all the peeled eggs in it. Then I add two ripe avocados; I make sure they’re soft by giving them a gentle press before cutting them open. If they have a little give, they’re usually perfect for mashing. Using a fork or a potato masher, I mash the eggs and avocados together until I get a chunky, creamy consistency. I like to leave some texture because it adds a nice bite to the final toast.
Mix in the Tasty Stuff
Once the eggs and avocados are nicely combined, I stir in my finely chopped celery, which can range from two to four sticks depending on how crunchy I want the mixture. I also sprinkle in half a tablespoon of curry powder, add a full cup of mayonnaise for extra creaminess, and then toss in just a pinch of salt. As I mix all these ingredients together, the curry powder provides a slight spiciness and a wonderful aroma, while the celery adds freshness and crunch. This is the point where I usually give the mixture a quick taste and adjust the seasonings if necessary—sometimes a bit more salt or curry powder can enhance the flavors beautifully.
Toast the Bread
For the toast, I usually pick good-quality sourdough bread. I pop the slices in my toaster until they reach the crispiness I prefer, which might be a golden brown edge and a slightly soft center. Alternatively, if I want to keep a closer eye on them, I’ll pan-toast them on the stove. To do this, I lightly coat a pan with cooking spray or a small amount of butter, then toast each side of the bread slices over medium heat. Keeping track of how quickly they brown ensures they don’t burn, which can happen if I step away for too long.
Assemble the Toast
Finally, it’s time to put everything together. I generously spread the egg and avocado mixture on each slice of warm sourdough. Over the top, I like to drizzle a bit of good-quality olive oil for extra richness and shine. To give the toast a bit of a kick, I sprinkle on some spicy everything but bagel seasoning, which also adds a nice crunch. For a finishing touch, I add a handful of peppery rocket leaves (arugula) to each slice. This leafy green not only makes the toast look inviting but also brings a fresh taste that pairs wonderfully with the creamy egg and avocado blend.
Necessary Tools
- Large pot (to boil eggs)
- Large bowl (for mixing)
- Fork or potato masher (to mash eggs and avocados)
- Knife and cutting board (to chop celery and avocado)
- Toaster or pan (to toast bread)
- Measuring spoons/cups (for the curry powder, mayonnaise, and salt)
Avocado Toast with Egg
Ingredients
- 12 eggs
- 2 ripe avocados
- 2 –4 celery sticks finely chopped or grated
- ½ tablespoon curry powder
- 1 cup mayonnaise
- A pinch of salt
- Sourdough bread 6 slices or more, depending on how many you want
- Olive oil for drizzling
- Spicy everything but bagel seasoning to sprinkle on top
- A handful of rocket leaves arugula
Instructions
- Boil the Eggs
- Place 12 eggs in a pot of water and bring them to a boil.
- Let them cook for about 10 minutes.
- Carefully drain the hot water and run cold water over the eggs to cool them.
- Peel the eggs once they’re cool enough to touch.
- Mash Eggs and Avocados
- Put the peeled eggs into a large bowl.
- Add 2 ripe avocados (make sure they’re soft).
- Use a fork or potato masher to mash them together until you get a chunky paste.
- Mix in the Tasty Stuff
- Stir in the finely chopped celery.
- Sprinkle in the curry powder.
- Add the mayonnaise and a pinch of salt.
- Mix everything well so all the flavors come together.
- Toast the Bread
- Toast your slices of sourdough bread to your desired crispiness.
- You can use a toaster or lightly pan-toast them on the stove.
- Assemble the Toast
- Spread the egg and avocado mixture onto each slice of toast.
- Drizzle a little olive oil on top for extra richness.
- Sprinkle some spicy everything but bagel seasoning.
- Top with a handful of rocket leaves (arugula) for a fresh, peppery taste.
Notes
- Boiling the Eggs: Make sure not to overcook them. If the eggs boil too long, the yolks can turn slightly greenish. They’ll still be edible, but less pretty.
- Mashing the Avocado: Be careful if your avocados are too hard; they’re not ripe yet and might be tough to mash. Wait until they have a slight give when gently pressed.
- Bread Toasting: Keep an eye on your toast so it doesn’t burn. It can go from lightly golden to too crispy very quickly.
- Seasoning: Start with a little curry powder and salt, then taste. It’s easy to add more, but hard to take it away once mixed!
Serving Suggestions
- Enjoy your Avocado Toast with a side of fresh fruit or a small salad.
- Pair it with a cold glass of juice or a warm cup of tea.
- You can add sliced tomatoes or extra greens for even more color.
Fun Fact
Avocados are sometimes called “alligator pears” because of their bumpy skin and pear-like shape. How cool is that?
Conclusion
I hope you love this Avocado Toast with Egg recipe as much as I do. It’s creamy, crunchy, and packed with flavor—all in one bite. Whether it’s breakfast, lunch, or a quick dinner, this recipe is sure to make your tummy happy. Give it a try and let me know how it turns out. Happy cooking!