Avocado Toast with Boiled Eggs and Everything Seasoning

Avocado Toast with Eggs

One thick slice of toast holds chunky avocado and two boiled eggs, cut lengthwise into four halves. The yolks should be set and golden, with a light sprinkle of everything bagel seasoning. Toast the bread until it can support the toppings but is still easy to bite.

The eggs can be boiled ahead for quicker assembly. Mash the avocado and put the toast together just before eating so the bread stays crisp.

Ingredients for Avocado Toast with Eggs

• 1 large slice thick-cut sourdough bread (about 55g)
• 2 large eggs
• 1/2 medium ripe avocado (about 75g)
• 1 teaspoon lemon juice
• Small pinch of fine salt, to taste
• Small pinch of black pepper, to taste
• 1/4 teaspoon everything bagel seasoning, or to taste

Another thick, sturdy bread can replace the sourdough, and lime juice can replace the lemon juice. If the seasoning blend is salty, use less salt in the avocado.

How to Make Avocado Toast with Eggs

1. Simmer the eggs: Bring enough water to cover the eggs by about 1 inch to a boil in a small saucepan. Gently lower in the eggs, reduce the heat to a gentle simmer, and cook uncovered for about 10 to 11 minutes. Choose 10 minutes for set, golden yolks or the longer end for firmer yolks.
2. Chill and halve: Transfer the eggs promptly to ice water for about 5 minutes to stop the cooking. Peel them and cut each egg lengthwise in half.
3. Toast the bread: While the eggs chill, toast the sourdough until golden and firm, about 2 to 4 minutes depending on its thickness and your toaster. The center should still be easy to bite, not hard or brittle.
4. Mash the avocado: In a small bowl, mash the avocado with the lemon juice, salt, and pepper, leaving some small pieces. Mashing it separately keeps the toast from breaking.
5. Assemble: Spread the avocado over the toast, leaving a little crust visible. Arrange all four egg halves in a loose row, yolks up. Sprinkle lightly with everything bagel seasoning and serve immediately.

Choosing Avocado and Bread

Choose an avocado that yields slightly to gentle pressure. A hard one will be difficult to spread; a mushy one will not hold the chunky texture. Use a large, sturdy bread slice to support both eggs.

Getting Set, Golden Yolks

Egg size, starting temperature, and simmer intensity can change how the yolks turn out. If they look dry or have gray edges, use the shorter end of the cooking range next time and move them to ice water promptly.

Make-Ahead and Storage

Boil the eggs ahead and keep them refrigerated. Toast the bread and mash the avocado close to serving; lemon juice can help limit browning but will not prevent it entirely. If you need to save leftover avocado mash, press wrap directly against its surface, refrigerate it in an airtight container, and use it within about 1 day.

Do not store, reheat, or freeze the assembled toast; the bread will soften. Bread can be sliced and frozen for later toasting. For another egg-based breakfast you can prepare ahead, try these spinach and cheese egg muffins.

Nutrition

Approximate nutrition for 1 substantial toast: 420 calories, 19g protein, 22g fat, and 36g carbohydrates. Per 100g: approximately 180 calories, 8g protein, 9g fat, and 15g carbohydrates. Values vary with the bread, avocado size, and seasoning blend.