Egg-Topped Avocado Toast

Total Time:Prep/Total Time: 20 min.

Recipe by Kallee Krong-MCCreery, Escondido, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California

Health Tip: Skip the cheese and bacon to reduce the saturated fat and start your morning on a healthier note.
Test Kitchen tips
  • For a buttery texture and flavor, be sure to use a ripe avocado. To speed its ripening, place it in a brown paper bag along with an apple or kiwifruit.
  • If your avocado is ripe before you need it, refrigerate it and it'll stay at its peak a few days longer.
  • To store leftover avocado, sprinkle the cut surface with lemon juice and wrap it tightly with plastic wrap; use within a day.
  • If you're more comfortable cooking your egg in a skillet, sunny side up or over-easy eggs would be delicious, too!
    • TEST KITCHEN APPROVED

    Egg-Topped Avocado Toast

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    Yield:2 servings
    Prep:15 min
    Cook:5 min
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    Ingredients

    • 2 slices multigrain bread, toasted
    • 2 teaspoons butter
    • 1/2 medium ripe avocado, peeled and thinly sliced
    • 4 thin slices tomato
    • 2 thin slices red onion
    • 2 large eggs
    • 1/8 teaspoon seasoned salt
    • 2 tablespoons shredded cheddar cheese
    • 2 bacon strips, cooked and crumbled
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    Directions

    1. 1
      Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
    2. 2
      To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.
    3. 3
      Sprinkle eggs with seasoned salt. Top with cheese and bacon.

    Nutrition Facts

    1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.
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