Avocado Egg Toast with Crispy Zucchini
Creamy smashed avocado on toasted bread topped with a runny egg and crispy pan-fried zucchini. Ready in 15 minutes—the perfect weekday breakfast or lunch.
- Total time
- 15 min
- Servings
- 2
- Calories
- 340
- Protein
- 14g
Ingredients
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 ripe avocado
- 2 large eggs
- 2 slices (sourdough or thick-cut) bread
- ½ squeezed for juice lemon
- ¼ tsp (optional) red pepper flakes
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add zucchini slices to the skillet. Cook without moving until golden on one side, 3 minutes, then flip and cook another 2 minutes until light brown.
- 3
Push zucchini to the side. Crack both eggs into the empty space. Cook until whites set but yolks still jiggle, about 3 minutes.
- 4
While the eggs cook, toast the bread until golden and crunchy, about 2 minutes.
- 5
Halve the avocado and scoop into a small bowl. Mash with a fork until creamy, then stir in lemon juice and a pinch of salt.
- 6
Spread avocado generously on each slice of toast. Top with an egg and a handful of zucchini. Sprinkle red pepper flakes if using and serve immediately.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- fork
- toaster
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