Avocado Toast with Crispy Egg & Edamame
Creamy smashed avocado on toasted bread, topped with a fried egg and warm edamame, mushrooms, and microgreens for texture and freshness. Ready in 12 minutes, pure breakfast energy.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 2 slices bread (sourdough or whole grain)
- 1 whole ripe avocado
- 2 whole eggs
- 4 oz mushrooms, halved
- ¾ cup edamame (shelled, fresh or thawed)
- ½ cup microgreens
- 2 tbsp olive oil
Instructions
- 1
Toast bread until golden and crispy, about 2–3 minutes per side.
- 2
While bread toasts, heat 1 tbsp oil in a skillet over medium-high until shimmering.
- 3
Add mushrooms and edamame to the skillet, cook stirring occasionally until mushrooms soften, about 4 minutes.
- 4
Push vegetables to the side, add remaining 1 tbsp oil, crack eggs into the pan and fry until whites set but yolks jiggle, about 3 minutes.
- 5
Cut avocado in half, scoop into a bowl, mash with a pinch of salt and pepper until creamy.
- 6
Spread mashed avocado on toast, top with fried eggs, mushrooms, edamame, and microgreens. Serve immediately.
Tools you’ll need
- toaster or toaster oven
- 10-inch skillet
- spoon or spatula
- small bowl
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