Go Back
Avocado Toast Topped with Egg - Mom's Kitchen Handbook

Avocado Toast with Soft Egg

Take your avocado toast up a notch by adding favorite seasonings and a tender, soft egg. Perfect for breakfast, lunch, or a light supper. 

Course Breakfast
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 1
Calories 272 kcal
Author Katie Morford


  • 1 egg
  • 1 thick slice crusty bread, ideally whole grain
  • 1/3 medium ripe avocado
  • 1/2 lemon
  • A few pinches salt (use flaky salt, such as Maldon, if you have it)
  • 2 dashes sumac (or other favorite spices or herbs, such as za'atar, paprika, chives, or dried chili flakes)


  1. Fill the bottom of a small saucepan with 1⁄2 inch of water. Turn the heat to medium-high and bring the water to a full boil. Quickly (though gently) set the egg into the pan (using tongs if you prefer). Put on the lid and set a timer for 7 minutes.

  2. While the egg cooks, lightly toast the bread. When the bread is toasted, mash the avocado evenly over the surface. Add a few dribbles of lemon juice, followed by a pinch or 2 of salt and the sumac (or other seasonings). Cut the toast in half. 

  3. As soon as the timer rings, put the pan into the sink and run cold water over the egg until it is cool enough to handle. Crack and carefully peel the egg. Slice the egg in half lengthwise and set one half, cut side up, on top of each piece of toast. Add a pinch more salt to the top of the egg.

  4. Serve immediately.