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Egg and Avocado Toast - Power Version With Double Eggs

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.