Crispy Avocado Egg Toast with Pomegranate
Perfectly seared eggs on creamy mashed avocado toast, topped with tart pomegranate seeds and a squeeze of lemon. Ready in 10 minutes and absolutely TikTok-worthy.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 slices bread (sourdough or whole wheat)
- 1 whole avocado
- 2 whole eggs
- ¼ cup pomegranate seeds
- ½ whole lemon
- 2 tbsp olive oil
Instructions
- 1
Toast bread until golden and crisp, about 2–3 minutes per side.
- 2
While bread toasts, halve avocado, remove pit, and scoop flesh into a bowl.
- 3
Mash avocado with a fork until smooth but slightly chunky. Season with salt, pepper, and a squeeze of lemon.
- 4
Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 30 seconds.
- 5
Crack both eggs into the skillet. Cook until whites set but yolks still jiggle, 3–4 minutes.
- 6
Spread mashed avocado on toasted bread, top each with a fried egg, scatter pomegranate seeds, and drizzle with remaining oil. Serve immediately.
Tools you’ll need
- cutting board
- knife
- bowl
- fork
- 12-inch skillet
- toaster or toaster oven
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