Smashed Avocado & Soft-Boiled Egg Toast
Creamy smashed avocado on crispy toast, topped with a runny soft-boiled egg and a pinch of flaky salt. Breakfast or lunch done in 12 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 2 whole eggs
- 1 whole avocado, ripe
- 2 slices bread (sourdough or whole grain)
- ½ whole lemon or lime
- ¼ tsp red pepper flakes
- ¼ tsp flaky sea salt
Instructions
- 1
Bring a small pot of water to a boil. Gently lower eggs into water and cook for 6–7 minutes until whites are set but yolks still jiggle slightly.
- 2
While eggs cook, toast bread until golden and crisp on both sides.
- 3
Halve the avocado and scoop flesh into a bowl. Mash with a fork until creamy but still chunky.
- 4
Squeeze lemon juice over avocado, add a pinch of salt and pepper, and stir to combine.
- 5
Spread mashed avocado evenly onto each toast slice. Top each with a soft-boiled egg.
- 6
Sprinkle with flaky salt and red pepper flakes. Serve immediately while egg yolk is warm and runny.
Tools you’ll need
- small pot
- fork
- cutting board
- toaster
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