Egg-Topped Avocado Toast

Total Time

Prep/Total Time: 20 min.


2 servings

Updated: Oct. 12, 2022
We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California
Egg-Topped Avocado Toast Recipe photo by Taste of Home


  • 2 slices multigrain bread, toasted
  • 2 teaspoons butter
  • 1/2 medium ripe avocado, peeled and thinly sliced
  • 4 thin slices tomato
  • 2 thin slices red onion
  • 2 large eggs
  • 1/8 teaspoon seasoned salt
  • 2 tablespoons shredded cheddar cheese
  • 2 bacon strips, cooked and crumbled


  1. Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
  2. To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.
  3. Sprinkle eggs with seasoned salt. Top with cheese and bacon.
Health Tip: Skip the cheese and bacon to reduce the saturated fat and start your morning on a healthier note.
Test Kitchen tips
  • For a buttery texture and flavor, be sure to use a ripe avocado. To speed its ripening, place it in a brown paper bag along with an apple or kiwifruit.
  • If your avocado is ripe before you need it, refrigerate it and it'll stay at its peak a few days longer.
  • To store leftover avocado, sprinkle the cut surface with lemon juice and wrap it tightly with plastic wrap; use within a day.
  • If you're more comfortable cooking your egg in a skillet, sunny side up or over-easy eggs would be delicious, too!
  • Nutrition Facts

    1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.