Avocado Toast

Classic avocado toast with egg — crisp toast, creamy avocado, and a simple egg on top for a quick breakfast. This makes 1 serving (2 toasts) in about 10 minutes, using the Bread, Avocado and Eggs already listed.

Ingredients — for 1 serving (2 toasts)

• 2 slices whole-grain or sourdough bread
• 1 ripe avocado, halved and pitted
• 2 large eggs
• Salt and black pepper to taste
• Optional pantry: 1 tsp olive oil or butter, squeeze of lemon, chili flakes

No macros listed — not verified, omitted.

Method — 6 steps, about 10 minutes

1. Toast bread 2-3 minutes until golden and crisp.

2. Cook eggs your way — fried 3-4 min, poached 3 min in simmering water, or scrambled 2-3 min.

3. Scoop avocado into a bowl, mash with a fork with salt, pepper and lemon if using.

4. Spread avocado evenly on hot toast.

5. Top each toast with 1 egg. Add oil, pepper / chili flakes if using.

6. Serve right away.

Toast and egg options

Toast: sourdough for crunch, whole-grain for fiber, gluten-free if needed — toast well so it holds the topping. Egg: fried for crispy edges, poached for lighter, scrambled for easy batching.

2 variations

1. Lemon-pepper: add lemon zest + extra black pepper.

2. Tomato-chili: add halved cherry tomatoes and chili flakes.

Storage and food safety

Best fresh. If needed, keep mashed avocado with lemon juice airtight in fridge up to 1 day; keep toast and eggs separate. Cook eggs until whites and yolks are firm. Refrigerate leftovers within 2 hours.

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