Our Favorite Avocado Toast with Egg has a couple of secret ingredients that make it different than most of the avocado toast recipes out there. Our version is slathered with nutty almond butter, top with a fried egg, lots of thinly sliced avocado, and then sprinkled with crumbled bacon and a little drizzle of honey and sea salt. It’s the perfect medley of sweet, salty, and savory, and we can’t get enough of it!
Favorite Avocado Toast with Egg
When you take grainy bread, slather it with almond butter, and then top it off with a perfectly runny egg, thin slices of avocado, crispy bits of bacon, and a sweet drizzle of honey, welp, that pretty much sounds like heaven to me.
Avocado Toast has become somewhat of a phenomenon in our food culture in the last decade. Some versions are more straight-forward, simply dressing with a bit of smashed avocado and chunky sea salt, and some versions are completely over-the-top with layers of fried chicken or something equally hearty. Our version is somewhere in the middle.
I have a sort of checklist when it comes to avocado toast with egg, here’s what I need:
- a good-quality piece of bread
- always always an egg
- lots of seasoning
- a hint of sweetness
I used to simply drizzle the top of my avocado toast with a little bit of honey for my hint of sweetness, but my sister-in-law gave me the idea a while back to combine the healthy fats of avocado with the healthy fats of slightly sweet almond butter, and I feel in love.
She also paired the avocado and almond butter with crispy bacon, and I mean, you can’t go wrong with that combination. I took her version and morphed it with mine for the perfect lunch-worthy (or hearty breakfast!) meal.
Ingredients in Avocado Toast with Egg
Bread. It’s pretty much mandatory to serve your avocado toast with egg on a grainy piece of bread. We love Dave’s Bread, but any hearty, texture-heavy what bread will work great.
Almond butter. You want to make sure your almond butter is room temperature so it spreads easily. There’s nothing worse than pulling almond butter out of the fridge to find it’s hard-as-a-rock and can’t glide beautifully over your toast.
Avocado. For six pieces of toast, you’ll need one whole avocado. Because there’s a lot going on in this avocado toast recipe, I don’t like to add a whole quarter of an avocado to each piece of toast, because while this does include all healthy fats, we still don’t want to go overboard.
Egg. Sometimes I’ll have scrambled eggs with my avocado toast, but most of the time, it’s a slightly runny fried egg.
Bacon. Bacon works two ways here, first as a crunchy, salty topping to our avocado toast with egg, but we also use the rendered fat to fry the eggs in.
Honey. I think my favorite part of our avocado toast with egg is the drizzle of honey at the end. It’s the perfect finishing touch to round everything out.
Let’s make Avocado Toast with Egg
Cook the bacon. I really like to do everything on a big griddle like this one. It helps to eliminate a big mess and since we use the rendered fat from the bacon to toast the eggs, it just makes sense. Add the bacon to the griddle and cook until crisp. Drain on paper towels.
Get rid of all of the bacon fat except for enough to fry six eggs in (I kept about a tablespoon or so.)
Chop the bacon.
Crisp up the toast and fry the eggs. Once the bacon has cooked, wipe off the top half of the griddle and toast the bread. (You can also toast them in a toaster, but again, I like to just use one piece of equipment.)
Crack the eggs and start to fry. Obviously if you like your eggs sunny-side up, don’t flip them. I really like a runny egg, but I don’t like for the yolk to completely drain from the egg and the toast, so I cook it to a gel-like state. It takes about 3-4 minutes. A good way to tell if your egg is the right consistency is to gently push down on the yolk. If it seems super squishy, it’s probably very runny. If there’s a little bit of resistance, it’s probably closer to a gel. If it’s hard, you’ve cooked it too long.
Assemble! Spread the toast with about two teaspoon of almond butter. Top with the fried egg. Fan out the sliced avocado on top. Sprinkle with chopped bacon. Drizzle with honey. Season with salt and pepper.
How to peel an avocado
So this may seem kind of intuitive, but a lot of people don’t know how to properly slice an avocado. Here’s how I do it:
- Take a pairing knife or chef’s knife – whatever you’re comfortable with – and slice the avocado in half (the longest part of the avocado). Twist to take apart the two sides.
- Use a paper towel or your fingers NOT a knife to gently take the seed out. SO many people slice their hands open because they use a knife to take the middle seed out. Trust me, it’s not necessary, you can usually get it out with your finger tips.
- Gently peel the skin off the avocado halves. This makes it MUCH prettier in presentation than if you were to slice the avocado in the skin, plus again, it’s also safer.
- Lay the avocado flat on a cutting board, use a sharp knife to cut the avocado halves into super thin slices.
Substitutions and Tips and Tricks for Recipe Success
- If you want to be really indulgent, also toast the bread in the bacon fat. I skipped this because I’m watching my weight, but it would be delicious.
- Don’t overcook your egg!
- Season every step of the way. Season your fried egg. Season the avocado. There’s nothing worse than a piece of avocado toast that has absolutely no salt or seasoning on it.
- If you want to add another ingredient, think about sprinkling the avocado toast with egg with everything bagel seasoning, poppy seeds, or sesame seeds.
- Serve right away! Unfortunately, this is not one of those recipes that can be made it advance. It’s best served right away. The good thing is it’s really easy to make and it feeds quite a few people.
Other favorite breasts from the archives!
- If I’m not eating a fried egg, I almost always make these soft scrambled eggs. They are SO good, cheesy (without adding cheese) and easy to make.
- Another easy breakfast you CAN eat all week long are our 5-Ingredient Sausage and Broccoli Frittata Muffins. The perfect on-the-go breakfast!
- Another favorite version of avocado toast is this Avocado Egg Salad Toast – the name is exactly as it implies, egg salad meets avocado toast!
- 3 slices thick-cut bacon
- 6 slices whole-grain toast
- 6 large eggs
- 1/4 cup almond butter
- 1 large avocado, sliced very thin
- honey for drizzling
- kosher or maldon sea salt for seasoning
- Heat a large griddle or non-stick skillet to a medium-high heat. Add bacon. Cook bacon until crispy. Remove and drain on paper towels. Chop into small pieces. Set aside. Reserve about a tablespoon of the fat.
- Wipe off the top half of the griddle and add bread. (You can also use a toaster if you aren't using a griddle). Cook until bread is toasted, flip and toast on the other side. Remove.
- While the bread toasts, brush the griddle or non-stick skillet with reserved bacon fat. Fry eggs until desired doneness. Season the eggs with salt and pepper. I like for my fried eggs to be gel-like to I cook them for about 2-3 minutes per side.
- Spread the toast with two teaspoons of almond butter. Top with fried egg egg. Spread avocado slices on one side of the egg where the yolk isn't. Season avocado with salt and pepper. Drizzle with honey. Sprinkle with chopped bacon. Sprinkle with more salt if desired.