Smashed Avocado and Egg Toast
Thick slices of toasted whole-grain bread topped with lemony smashed avocado, poached or fried eggs, cherry tomatoes and a pinch of chili flakes.
Avocado toast has become so familiar that it is easy to forget how good it can be when every element is done well. Start with sturdy whole-grain or sourdough bread toasted until truly crisp. Smash the avocado roughly so it keeps some texture, and season it boldly with lemon, salt and pepper.
An egg on top turns a snack into a full breakfast. We like a soft poached egg so the yolk runs into the avocado, but a crispy fried egg is just as good. Halved cherry tomatoes and a handful of arugula add freshness.
Smashed Avocado and Egg Toast
Ingredients
- 2 thick slices whole-grain or sourdough bread
- 1 large ripe avocado
- 2 teaspoons lemon juice
- 1/4 teaspoon flaky sea salt, plus more to finish
- Black pepper
- 2 large eggs
- 1 teaspoon white vinegar (for poaching)
- 1/2 cup cherry tomatoes, halved
- Small handful arugula
- Pinch of red pepper flakes
- 1 teaspoon extra-virgin olive oil
Method
- Bring a medium saucepan of water to a gentle simmer and add the vinegar.
- Toast the bread until deeply golden and crisp.
- Halve the avocado, scoop it into a bowl and add the lemon juice, salt and pepper. Smash with a fork, leaving it a little chunky.
- Crack each egg into a small cup. Stir the simmering water to create a gentle swirl and slide the eggs in one at a time. Poach for 3 to 4 minutes, until the whites are set and the yolks are soft.
- Lift the eggs out with a slotted spoon and drain on a paper towel.
- Spread the avocado thickly over each toast and top with arugula and tomatoes.
- Set an egg on each toast, drizzle with olive oil, and finish with red pepper flakes, flaky salt and pepper.
Kitchen notes
- Use the freshest eggs you can for poaching; they hold together better.
- Not a poacher? Fry the eggs in a little olive oil until the edges are crispy.
- Sprinkle with everything bagel seasoning for extra crunch.
Ways to vary it
Make it a heartier brunch with a side of fresh fruit or a small bowl of yogurt. For extra flavor, rub the hot toast with a cut garlic clove before adding the avocado, or crumble a little feta over the top. A squeeze of lime instead of lemon gives a different twist.
Keeping & reheating
Avocado toast is best made fresh. Leftover smashed avocado can be stored with plastic wrap pressed onto its surface for up to 1 day in the fridge.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
