Avocado and eggs on toast is a simple breakfast that works for most days. These recipes show different ways to make the toast crispy and add savory toppings. You will find ideas that use common ingredients and take little time to put together. Some options include extra vegetables or spices to change the flavor without much effort. All the recipes keep the focus on easy steps you can follow at home.
Helpful Tips Before You Start
A few targeted steps keep the toast crisp while the avocado and eggs stay fresh and flavorful.
Pick Sturdy Bread
Choose thick slices of sourdough or country loaf. These hold up under mashed avocado without turning soggy.
Toast Until Deeply Golden
Bake or grill the bread until the surface is firm and browned. This creates a solid base that resists moisture from the toppings.
Prepare Avocado Last
Mash or slice the avocado right before assembly. Fresh prep keeps the color bright and stops excess liquid from softening the toast.
Fry Eggs Hot and Fast
Cook eggs in a well heated pan with a little oil. The crispy edges add texture that balances the creamy avocado.
Crispy Prosciutto and Arugula Avocado Toast with Poached Eggs
This toast combines salty, crunchy prosciutto with peppery arugula and creamy avocado for a balanced bite. The runny poached eggs add richness that pulls everything together. It works well for brunch or a quick weekday lunch when you want something satisfying without much fuss.
The flavors lean savory with a touch of freshness from the greens. The contrast between the crisp prosciutto and soft avocado keeps each bite interesting.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 8 slices prosciutto
- 4 large eggs
- 2 cups fresh arugula
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Heat a large skillet over medium heat and add the prosciutto slices in a single layer. Cook for 2 to 3 minutes per side until the edges curl and the slices turn crisp. Remove and set aside on a paper towel.
- Toast the sourdough slices until golden and firm. While the toast is still warm, mash the avocados directly onto each slice and season lightly with salt and pepper.
- Bring a medium pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup and slide it into the water one at a time. Poach for 3 minutes for runny yolks, then lift out with a slotted spoon.
- Toss the arugula with the olive oil and a pinch of salt. Divide the arugula across the four avocado toasts. Break the crispy prosciutto into pieces and scatter over the arugula. Top each toast with one poached egg and finish with fresh black pepper.
Extra Tips
Cook the prosciutto just until it firms up without turning dark, as it continues to crisp slightly off the heat. If the arugula looks too bulky, give it a quick chop before tossing so it sits neatly on the toast. Leftovers do not store well once assembled, so prepare components separately if you need to make parts ahead. Course: Breakfast Cuisine: Italian Equipment: Large skillet, Medium pot, Toaster
Kimchi and Sesame Avocado Toast with Sunny-Side-Up Eggs
This recipe pairs creamy avocado with tangy, spicy kimchi on crisp toast, then finishes it with sesame seeds and a sunny-side-up egg. It suits a quick breakfast or relaxed brunch when you want bold savory flavors without much effort.
The result offers a satisfying mix of textures, from the crunchy bread base to the soft avocado and the slight crunch of sesame. The kimchi brings brightness that balances the rich egg yolk.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 1 cup kimchi, chopped
- 4 large eggs
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- Salt and black pepper to taste
Instructions
- Toast the sourdough bread slices until golden and crisp on the outside.
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork, then spread the avocado evenly over each slice of toast. Season lightly with salt and black pepper.
- Heat the sesame oil in a large skillet over medium heat. Crack the eggs into the skillet and cook until the whites are fully set but the yolks remain runny.
- Divide the chopped kimchi among the four toasts, spreading it over the avocado layer.
- Place one cooked egg on top of each toast and sprinkle evenly with sesame seeds before serving.
Extra Tips
Drain the kimchi well before chopping so excess liquid does not make the toast soggy. If you prefer a milder flavor, rinse the kimchi quickly under cold water and pat it dry. Serve the toasts right away so the egg yolks stay soft when broken. Course: Breakfast Cuisine: Asian Equipment: Toaster, Large skillet
Harissa Roasted Chickpea Avocado Toast with Fried Eggs
This toast combines creamy avocado with crunchy chickpeas coated in spicy harissa. The fried eggs add a rich yolk that ties everything together. It works well for a quick weekday lunch or a relaxed weekend brunch when you want something savory with a bit of heat.
The roasted chickpeas stay crisp against the smooth avocado and soft toast. Harissa brings a bold, smoky flavor that keeps the dish interesting without needing many extra ingredients.
Serves 4 people.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 4 slices sourdough bread
- 2 ripe avocados
- 4 large eggs
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F. In a mixing bowl, toss the chickpeas with harissa paste, olive oil, and salt until evenly coated.
- Spread the chickpeas in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until they turn crisp and slightly browned.
- While the chickpeas roast, toast the sourdough bread slices until golden. Mash the avocados and spread them evenly over each slice of toast.
- Heat a large skillet over medium heat and fry the eggs until the whites are set but the yolks remain runny.
- Top each avocado toast with a generous spoonful of roasted chickpeas. Place one fried egg on each slice and sprinkle with chopped cilantro before serving.
Extra Tips
Roast the chickpeas a little longer if you prefer extra crunch, and add a pinch more salt to the harissa mixture if your brand of harissa is mild. The cilantro adds a fresh note that balances the spice, but you can skip it if you do not have any on hand. Leftovers of the roasted chickpeas keep well in an airtight container for two days and reheat nicely in a skillet to restore crispness. Course: Breakfast Cuisine: Mediterranean Equipment: Baking sheet, Large skillet, Mixing bowl
Smoked Salmon and Caper Avocado Toast with Soft-Boiled Eggs
This toast brings together creamy avocado, salty smoked salmon, and briny capers on a crisp base. Soft-boiled eggs add a rich, runny yolk that ties everything together. It works well for a weekend brunch or a quick lunch when you want something satisfying but not heavy.
The flavors balance well with bright lemon and fresh herbs. The crisp bread holds up under the toppings without getting soggy. Each bite gives you a mix of textures from the smooth avocado to the tender salmon and pop of capers.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- Juice of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces smoked salmon
- 3 tablespoons capers, drained
- 4 large eggs
- 2 tablespoons fresh dill, chopped
Instructions
- Toast the sourdough slices until golden and crisp.
- Mash the avocados in a bowl with the lemon juice, salt, and black pepper.
- Spread the avocado mixture evenly over the toasted bread.
- Layer the smoked salmon on top of the avocado.
- Scatter the capers over the salmon.
- Bring a pot of water to a boil. Add the eggs and cook for 6 minutes for soft-boiled centers. Transfer to cold water, peel, and halve each egg.
- Place two egg halves on each slice of toast.
- Finish with a sprinkle of fresh dill.
Extra Tips
Use a sturdy sourdough so the toast stays crisp under the toppings. If the capers taste very salty, give them a quick rinse before adding. The dill adds a fresh note that pairs nicely with the salmon. Leftovers do not store well once assembled, so prepare components ahead and assemble just before eating. Course: Breakfast Cuisine: American Equipment: Toaster, Medium pot, Mixing bowl
Jalapeño Bacon Avocado Toast with Over-Easy Eggs
This toast brings together crispy bacon, creamy avocado, and fresh jalapeño slices for a savory bite with some heat. The over-easy eggs add a runny yolk that soaks into the toast and pulls the flavors together. It works well for a weekend breakfast or a quick weekday lunch when you want something filling.
The recipe keeps the focus on simple steps and bold contrast. Bacon provides crunch, while the avocado stays smooth and the eggs stay soft.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 8 slices bacon
- 2 ripe avocados
- 1 fresh jalapeño, thinly sliced
- 4 large eggs
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Cook the bacon in a large skillet over medium heat until it turns crispy. Drain the slices on paper towels and set them aside.
- Toast the sourdough bread until it reaches a golden, crisp texture. Set the slices on plates.
- Mash the avocados in a bowl with a fork. Season with salt and black pepper, then spread the mixture evenly over the toast.
- Heat the olive oil in the same skillet over medium heat. Crack the eggs into the pan and cook until the whites set but the yolks remain runny.
- Top each avocado toast with two slices of bacon and several jalapeño slices. Place one egg on each toast and add more salt and pepper if needed.
Extra Tips
Cook the bacon a little longer if you prefer extra crunch, and slice the jalapeño thin so the heat stays balanced rather than overwhelming. Use day-old bread for better toast structure, and serve right away while the eggs are still warm. Course: Breakfast Cuisine: American Equipment: Large skillet, Toaster
Za’atar Feta Avocado Toast with Baked Eggs
This toast brings together creamy avocado and salty feta with the earthy notes of za’atar. The eggs bake right on top, so the yolks stay soft while the bread stays crisp underneath. It works well for a weekend brunch or a quick savory breakfast that feels a little special without much effort.
The flavor leans bright and herbal from the za’atar, balanced by the rich avocado and tangy cheese. Each bite gives you crunch from the toast, creaminess from the avocado, and a gentle runny yolk.
Serves 4 people.
Ingredients
- 4 thick slices sourdough bread
- 2 ripe avocados
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 3 tablespoons za’atar seasoning
- 2 tablespoons extra virgin olive oil
- Salt and black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the sourdough slices on the baking sheet and drizzle each with half the olive oil. Toast in the oven for 5 minutes until the edges start to crisp.
- While the bread warms, mash the avocados in a bowl with a pinch of salt and pepper.
- Spread the mashed avocado evenly over the toasted bread slices.
- Sprinkle the feta and za’atar over the avocado on each slice. Drizzle with the remaining olive oil.
- Gently crack one egg onto the center of each prepared toast.
- Return the baking sheet to the oven and bake for 8 to 10 minutes, until the egg whites are set but the yolks remain slightly soft.
- Season the baked eggs with a little extra salt and pepper before serving.
Extra Tips
Use a sturdy sourdough so it holds up under the avocado and egg without getting soggy. If you prefer firmer yolks, bake a minute or two longer. Leftovers reheat best in a toaster oven to restore crispness to the bread. Course: Breakfast Cuisine: Mediterranean Equipment: Baking sheet, Parchment paper, Mixing bowl
Chorizo and Manchego Avocado Toast with Crispy Shallots
This version layers smoky chorizo and nutty Manchego over creamy avocado for a Spanish-inspired take on avocado toast. Crispy shallots bring a sweet crunch that contrasts nicely with the rich egg yolk on top.
It makes a filling brunch or quick lunch when you want something savory without much fuss. The mix of textures keeps the toast satisfying from first bite to last.
Serves 4 people.
Ingredients
- 4 thick slices sourdough bread
- 2 ripe avocados
- 4 large eggs
- 8 ounces chorizo, diced
- 4 ounces Manchego cheese, grated
- 2 shallots, thinly sliced
- 3 tablespoons olive oil
- Salt and black pepper
Instructions
- Toast the sourdough slices until golden and crisp.
- Mash the avocados in a bowl with a pinch of salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chorizo and cook until it releases its fat and turns slightly crisp. Remove the chorizo with a slotted spoon and set aside.
- Add the sliced shallots to the same skillet with another tablespoon of oil. Cook, stirring often, until the shallots turn golden and crispy. Remove and drain on a paper towel.
- Add the remaining tablespoon of oil to the skillet if needed and fry the eggs until the whites are set but the yolks remain runny.
- Spread the mashed avocado evenly over the toasted bread. Top each slice with the cooked chorizo, a sprinkle of grated Manchego, one fried egg, and a generous scattering of crispy shallots. Finish with a light grind of black pepper.
Extra Tips
Fry the shallots just before assembling so they stay crunchy against the warm toppings. Grate the Manchego finely so it melts slightly from the heat of the chorizo and egg. Leftovers do not keep well once assembled, so make only what you plan to eat right away. Course: Breakfast Cuisine: Spanish Equipment: Large skillet, Toaster, Mixing bowl
Miso Mushroom Avocado Toast with Scrambled Eggs
This toast layers savory miso mushrooms over creamy avocado and finishes with soft scrambled eggs. It works well for a weekend brunch or a weekday lunch when you want a filling savory option that still feels fresh.
The miso brings deep umami to the mushrooms while the eggs stay light and the toast stays crisp underneath. Avocado adds creaminess that balances the salty mushroom topping without overpowering it.
Serves 4 people.
Ingredients
- 4 thick slices crusty bread
- 2 ripe avocados
- 8 large eggs
- 8 oz cremini mushrooms, sliced
- 2 tablespoons white miso paste
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 green onions, sliced
Instructions
- Toast the bread slices until golden and crisp. Set them aside on plates.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they release liquid and start to brown, about 5 minutes.
- Stir in the minced garlic and white miso paste. Cook for another 2 minutes until the miso coats the mushrooms evenly. Remove the mushroom mixture to a bowl and cover to keep warm.
- Crack the eggs into a bowl and whisk well. Wipe the skillet clean, add the remaining tablespoon of butter, and pour in the eggs. Cook over medium-low heat, stirring gently, until the eggs form soft curds and are just set.
- Mash or slice the avocados and spread them over the toasted bread. Top each slice with the miso mushrooms, then divide the scrambled eggs among the toasts. Sprinkle with sliced green onions before serving.
Extra Tips
Cook the mushrooms until most of the moisture evaporates so they stay savory and do not make the toast soggy. Scramble the eggs slowly over low heat for the creamiest texture. Leftovers reheat best if the eggs and mushrooms are warmed separately in a skillet before reassembling on fresh toast. Course: Breakfast Cuisine: Asian Equipment: Large Skillet, Toaster, Mixing Bowl
Spicy Black Bean and Cotija Avocado Toast with Poached Eggs
This toast combines creamy avocado with warm, spiced black beans and salty Cotija cheese for a filling meal. The runny poached eggs add richness that ties everything together, while the crispy bread base keeps each bite satisfying. It works well for weekend brunch or a quick weeknight dinner when you want something hearty without much fuss.
The flavors lean savory with a steady chili heat that builds slowly. Crumbled Cotija provides a sharp contrast to the smooth avocado and soft eggs, and a squeeze of lime brightens the whole plate.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 1 (15 oz) can black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/2 cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges
Instructions
- Toast the sourdough slices until golden and crisp on both sides.
- Heat the olive oil in a skillet over medium heat. Add the black beans, chili powder, cumin, cayenne, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the beans are warmed through and slightly thickened.
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until mostly smooth, then season with a pinch of salt and black pepper.
- Bring a saucepan of water to a gentle simmer. Crack each egg into a small cup and slide it into the water. Poach for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
- Spread the mashed avocado evenly over each toast slice. Spoon the spiced black beans on top, then add one poached egg to each slice.
- Sprinkle with crumbled Cotija cheese and chopped cilantro. Serve with lime wedges on the side.
Extra Tips
Mash the avocado just before assembling so it stays bright green. If the black bean mixture thickens too much while it sits, add a splash of water to loosen it. Use day-old bread for extra crunch under the toppings. Course: Breakfast Cuisine: Mexican Equipment: Skillet, Saucepan, Mixing Bowl, Toaster
Pesto Ricotta Avocado Toast with Fried Eggs and Pine Nuts
This toast layers herby pesto ricotta over creamy avocado on crisp bread. A fried egg on top adds richness, while pine nuts give a light crunch that balances the soft textures.
It suits weekend brunch or a simple lunch when you want something savory and filling without much fuss. The mix of creamy, nutty, and fresh flavors keeps each bite interesting.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 1 cup ricotta cheese
- 1/2 cup basil pesto
- 2 ripe avocados
- 4 large eggs
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Toast the sourdough slices until golden and firm.
- Stir the ricotta and pesto together in a bowl until evenly mixed. Spread the mixture on each slice of toast.
- Mash the avocados in another bowl and season with salt and pepper. Spoon the avocado over the ricotta layer.
- Heat the olive oil in a skillet over medium heat. Crack in the eggs and fry until the whites are set but the yolks remain runny.
- Place one egg on each toast. Sprinkle pine nuts over the top and add a light grind of black pepper.
Extra Tips
Lightly toast the pine nuts in a dry pan for a minute or two before sprinkling them on to bring out their flavor. Use a thick slice of bread so it holds up under the toppings. If the pesto tastes very salty, cut back slightly on added salt when seasoning the avocado. Course: Breakfast Cuisine: Mediterranean Equipment: Skillet, Toaster, Mixing Bowl
Curry-Spiced Sweet Potato Avocado Toast with Sunny-Side Eggs
This toast combines roasted sweet potatoes tossed in curry spice with creamy avocado and eggs cooked sunny side up. The result is a warm, savory meal that feels hearty without being heavy. It works well for weekend brunch or a quick lunch when you want something filling and a little different from plain avocado toast.
The curry brings gentle warmth that pairs nicely with the natural sweetness of the potatoes. Crispy toast gives contrast to the soft toppings, while the runny yolks add richness.
Serves 4 people.
Ingredients
- 4 slices crusty bread
- 2 large sweet potatoes, peeled and diced into small cubes
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 2 ripe avocados
- 4 large eggs
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 400°F. Toss the diced sweet potatoes with 1 tablespoon olive oil, curry powder, and salt. Spread them on a baking sheet and roast for 20 minutes until tender and lightly browned.
- While the sweet potatoes cook, toast the bread slices until golden and crisp.
- Mash the avocados in a bowl with a fork until mostly smooth but still a bit chunky. Spread the mashed avocado evenly over the four toasted slices.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Crack the eggs into the skillet and cook sunny side up until the whites are set but the yolks remain runny, about 3 to 4 minutes.
- Top each avocado toast with a generous spoonful of the curry-spiced sweet potatoes. Place one sunny-side egg on each toast and finish with a sprinkle of chopped cilantro.
Extra Tips
Roast the sweet potatoes ahead and reheat them in a skillet for faster assembly on busy mornings. If the curry powder tastes strong, add a small squeeze of lime over the avocado before adding the potatoes. Use bread with a sturdy crust so it holds up under the toppings without getting soggy. Course: Breakfast Cuisine: Fusion Equipment: Baking sheet, Large skillet, Toaster
Greek Olive and Oregano Avocado Toast with Soft-Boiled Eggs
This toast brings together briny Kalamata olives and earthy oregano with creamy avocado on crisp bread. Soft-boiled eggs add a rich yolk that ties the flavors together. It works well for a quick breakfast or a light lunch when you want something savory and satisfying.
The combination delivers a balance of salty, herbal, and buttery notes with a bit of crunch from the toast. The olives provide a tangy bite that stands out against the mild avocado.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 1/2 cup pitted Kalamata olives, chopped
- 2 teaspoons dried oregano
- 4 large eggs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 4 fresh oregano sprigs
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 6 minutes. Transfer eggs to an ice bath to cool, then peel and set aside.
- Toast the sourdough slices until golden and crisp.
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork, then stir in the dried oregano along with salt and black pepper.
- Spread the avocado mixture evenly over the toasted bread slices.
- Scatter the chopped Kalamata olives over the avocado on each slice. Drizzle with olive oil.
- Slice the soft-boiled eggs in half and place two halves on each toast. Finish with a fresh oregano sprig on top.
Extra Tips
Use day-old sourdough for the best crunch after toasting. If the olives seem very salty, rinse them briefly before chopping to keep the overall flavor balanced. The fresh oregano sprigs add aroma right before serving, so add them at the last moment. Course: Breakfast Cuisine: Mediterranean Equipment: Saucepan, Toaster, Mixing bowl, Knife
Sriracha Mayo and Crispy Onion Avocado Toast with Fried Eggs
This toast layers creamy avocado with a spicy sriracha mayo drizzle and plenty of crunchy fried onions. The fried eggs on top add richness that balances the heat and crunch. It works well for a fast weekday lunch or a relaxed weekend meal when you want something savory without much fuss.
The flavor profile stays bold and savory, with the mayo bringing heat that cuts through the mild avocado. Crispy onions give a satisfying snap in every bite.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 4 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1/2 cup crispy fried onions
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Toast the sourdough bread slices until golden and firm.
- In a small bowl, stir together the mayonnaise and sriracha until smooth.
- Cut the avocados in half, remove the pits, and scoop the flesh into another bowl. Mash lightly with a fork, then season with salt and black pepper.
- Spread the mashed avocado evenly over the four toast slices.
- Heat the olive oil in a skillet over medium heat. Crack in the eggs and fry until the whites set but the yolks remain runny.
- Drizzle the sriracha mayo over each avocado toast. Top with the fried eggs and sprinkle the crispy fried onions generously across the surface.
Extra Tips
Use store-bought crispy fried onions straight from the container to keep the texture light and avoid sogginess. If you prefer less heat, reduce the sriracha to a teaspoon and taste the mayo before spreading. Serve right away so the onions stay crisp against the warm toast. Course: Breakfast Cuisine: American Equipment: Toaster, Skillet, Mixing Bowl
Pulled Pork and Pickled Red Onion Avocado Toast with Over-Easy Eggs
This recipe layers tender pulled pork and sharp pickled red onions over creamy avocado on crisp toast. The over-easy eggs bring a runny yolk that soaks into every bite. It suits a weekend brunch or a filling lunch when you want something hearty yet simple.
The balance of savory meat, tangy onions, and rich egg makes the toast feel substantial without much fuss. Use day-old bread for the best crunch under the toppings.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 2 cups pulled pork
- 1/2 cup pickled red onions
- 4 large eggs
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Toast the sourdough bread until golden and firm.
- Mash the avocados in a bowl and season with a pinch of salt and black pepper. Spread the mixture evenly over each slice of toast.
- Warm the pulled pork in a small skillet over medium heat until heated through. Spoon it over the avocado layer.
- Scatter the pickled red onions evenly across the pork on each toast.
- Heat the olive oil in a large skillet over medium heat. Crack the eggs into the skillet and cook until the whites set but the yolks remain runny, about 2 minutes per side for over-easy.
- Place one egg on top of each prepared toast and finish with an extra grind of black pepper if desired.
Extra Tips
Warm the pulled pork right before assembly so the toast stays crisp underneath. Store any leftover pickled onions in their jar in the fridge for up to two weeks. If the yolks break during cooking, simply scramble the eggs instead and spoon them over the toast. Course: Breakfast Cuisine: American Equipment: Skillet, Toaster, Spatula
Spinach Artichoke Avocado Toast with Baked Eggs and Parmesan
This toast combines creamy avocado with a quick spinach and artichoke topping for a savory brunch or light dinner. The baked eggs add richness while the Parmesan brings a salty finish that ties everything together on crisp bread.
It works well for weekend mornings or when you want something hearty without much fuss. The result has a mix of creamy avocado, tender vegetables, and a slightly runny yolk that soaks into the toast.
Serves 4 people.
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 1 cup fresh spinach, chopped
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the bread slices on the baking sheet and brush each one lightly with olive oil. Bake for 5 minutes until the edges start to crisp.
- Mash the avocados in a bowl with the garlic powder, salt, and black pepper until mostly smooth with a few small chunks.
- Stir the chopped spinach and artichoke hearts into the mashed avocado until evenly combined.
- Spread the avocado mixture evenly over the toasted bread slices, leaving a small border around the edges.
- Use the back of a spoon to make a shallow well in the center of each topped slice. Crack one egg into each well.
- Return the baking sheet to the oven and bake for 10 to 12 minutes, until the egg whites are set but the yolks are still soft.
- Remove from the oven and sprinkle each toast evenly with the grated Parmesan cheese before serving.
Extra Tips
Use marinated artichoke hearts for extra flavor rather than plain canned ones. If the yolks set too quickly, check them at the 8-minute mark since oven temperatures vary. Leftovers can be stored in the fridge for one day and reheated in a 350-degree oven for a few minutes to restore crispness. Course: Breakfast Cuisine: American Equipment: Baking sheet, Mixing bowl, Oven
