Egg and Avocado Toast – Power Version With Double Eggs

This is the kind of breakfast that makes you feel ready for anything. It’s quick, satisfying, and loaded with protein and healthy fats. Two eggs give it extra staying power, while creamy avocado keeps every bite rich and comforting.

Add a little crunch, a little heat, and you’ve got a balanced meal on toast that tastes like a café favorite. Perfect for busy mornings, post-workout fuel, or a no-fuss lunch.

Egg and Avocado Toast - Power Version With Double Eggs

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Ingredients Method

Ingredients

  

• 2 slices sturdy bread (sourdough, multigrain, or whole wheat)
• 1 ripe avocado
• 2 large eggs (or 2–3 if you prefer smaller eggs)
• 1 teaspoon fresh lemon juice (plus extra to taste)
• 1 tablespoon olive oil or butter (for cooking the eggs)
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)
• Everything bagel seasoning or sesame seeds (optional)
• Fresh herbs like chives, cilantro, or parsley, chopped (optional)
• Cherry tomatoes or a handful of arugula (optional, for serving)

Method

 

1. Toast the bread: Choose slices about 1/2-inch thick. Toast until crisp at the edges and golden in the center. You want sturdy support for the toppings.
2. Prep the avocado: Scoop the avocado into a bowl. Add lemon juice, a pinch of salt, and a few grinds of pepper. Mash gently with a fork until mostly smooth but still a little chunky.
3. Cook the eggs your way: Heat olive oil or butter in a nonstick pan over medium. Crack in both eggs. For sunny-side up, cook until whites are set and yolks are runny. For over-easy, flip briefly. For scrambled, whisk eggs with a pinch of salt, then cook low and slow until soft and creamy.
4. Build the base: Spread the mashed avocado evenly over the hot toast. Taste and adjust with more lemon or salt if needed.
5. Add the eggs: Place one egg on each slice, or stack both on one slice for a tall, diner-style situation.
6. Season and finish: Sprinkle with red pepper flakes, everything seasoning or sesame seeds, and fresh herbs. Drizzle with a few drops of olive oil if you like. Finish with one last pinch of salt and pepper.
7. Serve right away: Add cherry tomatoes or arugula on the side for brightness and crunch.

What Makes This Recipe So Good

• Double the protein: Two eggs make this toast more filling and long-lasting than the usual version.
• Creamy and crunchy: The soft avocado and runny yolk pair beautifully with crisp, well-toasted bread.
• Fast and flexible: Ready in under 15 minutes and easy to customize with pantry staples.
• Nutrient-dense: Healthy fats, fiber, and quality protein help steady energy and mood.
• Restaurant feel at home: Simple ingredients, elevated with a few small touches like lemon, chili flakes, and good olive oil.

Ingredients

• 2 slices sturdy bread (sourdough, multigrain, or whole wheat)
• 1 ripe avocado
• 2 large eggs (or 2–3 if you prefer smaller eggs)
• 1 teaspoon fresh lemon juice (plus extra to taste)
• 1 tablespoon olive oil or butter (for cooking the eggs)
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)
• Everything bagel seasoning or sesame seeds (optional)
• Fresh herbs like chives, cilantro, or parsley, chopped (optional)
• Cherry tomatoes or a handful of arugula (optional, for serving)

Instructions

1. Toast the bread: Choose slices about 1/2-inch thick. Toast until crisp at the edges and golden in the center.

   You want sturdy support for the toppings.

2. Prep the avocado: Scoop the avocado into a bowl. Add lemon juice, a pinch of salt, and a few grinds of pepper. Mash gently with a fork until mostly smooth but still a little chunky.
3. Cook the eggs your way: Heat olive oil or butter in a nonstick pan over medium.

   Crack in both eggs. For sunny-side up, cook until whites are set and yolks are runny. For over-easy, flip briefly.

   For scrambled, whisk eggs with a pinch of salt, then cook low and slow until soft and creamy.

4. Build the base: Spread the mashed avocado evenly over the hot toast. Taste and adjust with more lemon or salt if needed.
5. Add the eggs: Place one egg on each slice, or stack both on one slice for a tall, diner-style situation.
6. Season and finish: Sprinkle with red pepper flakes, everything seasoning or sesame seeds, and fresh herbs. Drizzle with a few drops of olive oil if you like.

   Finish with one last pinch of salt and pepper.

7. Serve right away: Add cherry tomatoes or arugula on the side for brightness and crunch.

How to Store

This toast is best fresh. If you need to plan ahead, prep components separately. Store the mashed avocado with extra lemon juice in an airtight container, pressed with plastic wrap to limit browning, for up to 24 hours.

Cooked eggs can be refrigerated for up to 3 days, but the texture is best on day one.

When ready to eat, toast fresh bread, warm the eggs gently on low heat, and assemble. Avoid refrigerating fully assembled toast—bread gets soggy and the avocado can discolor.

Health Benefits

• High-quality protein: Two eggs provide about 12–14 grams of protein to support muscles, recovery, and satiety.
• Healthy fats: Avocado delivers monounsaturated fats that support heart health and help you feel full longer.
• Fiber and micronutrients: Whole-grain bread and avocado add fiber, B vitamins, potassium, and vitamin E.
• Balanced macros: Carbs from toast, fats from avocado, and protein from eggs help steady energy and cravings.
• Brain and eye support: Eggs provide choline and lutein, nutrients linked to cognitive and eye health.

What Not to Do

• Don’t use bread that’s too soft or thin: It will collapse under the toppings and turn soggy quickly.
• Don’t skip acid: A little lemon brightens the avocado and balances the richness. Without it, the toast can taste flat.
• Don’t overcook the eggs if you want runny yolks: Pull them off the heat just as the whites set; they’ll continue to firm up slightly.
• Don’t mash the avocado too early without protection: It browns fast.

  If you must, add extra lemon and press plastic wrap directly onto the surface.

• Don’t oversalt: Season lightly at each step and taste as you go, especially if using seasoned toppings like everything spice.

Recipe Variations

• Spicy crunch: Add a drizzle of chili crisp or sriracha, plus thinly sliced radishes for snap.
• Greek-style: Top with crumbled feta, cucumber ribbons, and a dash of dried oregano.
• Smoked salmon boost: Layer a few slices under the eggs, add capers and dill, and squeeze a bit more lemon.
• Green-on-green: Pile on arugula or baby spinach tossed with olive oil and lemon before adding the eggs.
• Everything breakfast: Add a swipe of ricotta under the avocado, then eggs, everything seasoning, and chives.
• Hearty grain swap: Use rye or seeded multigrain bread for extra fiber and deeper flavor.
• Vegan twist: Swap eggs for pan-seared tofu slices or a chickpea scramble; finish with nutritional yeast and lemon.

FAQ

What’s the best bread for avocado toast?

Choose a sturdy option like sourdough, rye, or thick-cut whole wheat. It should toast up crisp on the outside while staying chewy in the middle, so it can hold the avocado and eggs without getting soggy.

Can I poach the eggs instead of frying?

Yes. Poached eggs are excellent here.

Simmer water with a splash of vinegar, swirl gently, and cook eggs for about 3 minutes for runny yolks. Drain well before placing on the toast to avoid soggy bread.

How do I keep the avocado from browning?

Mix in lemon juice and press plastic wrap directly onto the surface of the mash. Store in a small airtight container and use within 24 hours for the best color and taste.

Is there a good dairy-free option for cooking the eggs?

Use olive oil, avocado oil, or ghee if tolerated.

A nonstick pan with a teaspoon of olive oil works perfectly for sunny-side up or scrambled eggs.

Can I make this gluten-free?

Yes. Use your favorite gluten-free bread that toasts well. Look for a brand with some structure, seeds, or whole grains for better texture.

How can I add more protein?

Layer smoked salmon, turkey bacon, or cottage cheese under the avocado.

You can also add a third egg if you’re extra hungry.

Wrapping Up

Egg and Avocado Toast, powered up with two eggs, is simple, filling, and endlessly adaptable. It’s a five-star breakfast you can make with basic ingredients and a few smart touches. Keep good bread on hand, a ripe avocado, and a couple of eggs, and you’re never far from a great meal.

Make it your way, and enjoy it hot off the pan.