Smashed Avocado Egg Toast with Pomegranate
Creamy avocado on crispy toast, topped with a perfectly cooked egg and jewel-like pomegranate seeds for brightness. Ready in 12 minutes, screenshot-worthy every time.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 whole avocado, ripe
- 2 whole eggs
- 2 slices bread, your choice
- ⅓ cup pomegranate seeds
- ½ whole lemon or lime
- ⅛ tsp red pepper flakes (optional)
Instructions
- 1
Toast the bread until golden and crispy, about 2–3 minutes per side.
- 2
While bread toasts, halve the avocado, remove the pit, and scoop into a bowl.
- 3
Mash the avocado with a fork until chunky-creamy. Squeeze in lemon juice, salt, and pepper.
- 4
Heat oil in a skillet over medium-high. Crack both eggs into the pan and cook until whites set but yolks still jiggle, about 3–4 minutes.
- 5
Spread mashed avocado thickly on each slice of toast.
- 6
Slide one egg onto each toast. Top with pomegranate seeds and a pinch of red pepper flakes. Serve immediately.
Tools you’ll need
- toaster or toaster oven
- small bowl
- fork
- 12-inch skillet
- spatula
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