Egg and Avocado Breakfast Sandwich on Toast

Name: Egg and Avocado Breakfast Sandwich on Toast
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices (140 g) whole wheat bread, sliced about ½ inch (1.25 cm) thick; 1 medium (170 g) ripe Hass avocado, halved, pitted, and flesh scooped out; 2 teaspoons (10 ml) fresh lemon juice; ½ teaspoon (2½ g) kosher salt, divided: ¼ teaspoon for avocado, ¼ teaspoon for eggs and tomato; black pepper, freshly ground, to taste; 1 medium (150 g) medium ripe tomato, cut into 4 slices about ¼ inch (6 mm) thick; 2 teaspoons (10 ml) extra-virgin olive oil; 2 whole (100 g) large eggs, at room temperature, each cracked into a small cup; ⅛ teaspoon (0.3 g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Crisp whole wheat toast layered with lemony smashed avocado, juicy tomato, and a pan-fried egg with a just-set white and a jammy yolk. Ready in 15 minutes, this is a filling vegetarian breakfast for two.

Prep: 8 min
Cook: 8 min
Total: 16 min
Makes: 2 sandwiches

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Steps

Before you start

Use a ripe avocado that yields to gentle pressure; a hard one won't mash and an overripe one will taste muddy.
Take the eggs out of the fridge 10 minutes ahead so they cook evenly and are less likely to stick.
Have everything sliced and mashed before you fry the eggs, because the eggs cook fast and should be served right away.
Pregnant, elderly, or immunocompromised eaters should cook the yolks until fully firm (see doneness temperatures).

1
Mash the avocado
- In a small bowl, combine the avocado flesh, lemon juice, and ¼ teaspoon of the salt.
- Mash with a fork, leaving some small chunks for texture.
- Taste and add a pinch more salt or a squeeze of lemon if it tastes flat.
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Ready when: Mostly creamy with a few pea-sized chunks
Tip: The lemon juice slows browning, so mash it in right away.
2
Prep the tomato
- Slice the tomato into 4 rounds, each about ¼ inch (6 mm) thick.
- Pat both sides with a paper towel, then sprinkle lightly with a pinch of the remaining salt.
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Ready when: Slices look dry on the surface
Tip: Blotting the slices keeps the toast from going soggy.
3
Toast the bread
- Toast the 4 bread slices until deeply golden and firm, about 3 minutes in a toaster on a medium-dark setting.
- Set them side by side on a cutting board.
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Ready when: Golden brown and crisp, with a firm surface that doesn't bend
Tip: Start the eggs as soon as the bread goes in so everything finishes together.
4
Heat the pan
- Set a 10-inch (25 cm) nonstick skillet over medium heat.
- Add the olive oil and swirl to coat.
- Heat for about 1 minute.
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Ready when: Oil shimmers and a drop of egg white sizzles gently on contact
Tip: If the oil smokes, the pan is too hot. Lift it off the heat for 20 seconds.
5
Fry the eggs
- Gently slide both eggs into the pan, spaced apart.
- Season with the remaining pinch of salt and pepper.
- Cook, undisturbed, for 2 minutes, until the whites are opaque and set at the edges.
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Ready when: Whites are completely opaque with lightly crisp, lacy edges and the yolk still looks glossy
Tip: Crack each egg into a small cup first so you can slide it in without breaking the yolk.
6
Flip and finish eggs
- Slide a thin spatula under each egg and flip carefully.
- Cook 30 seconds for a jammy yolk, or 60 seconds for a fully firm yolk.
- Transfer to a plate.
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Ready when: Yolk is thick and jammy at 30 seconds, or no longer wobbles at 60 seconds
Tip: For over-easy eggs, don't press on the yolk with the spatula.
7
Spread the avocado
- Divide the mashed avocado among all 4 toast slices, spreading it to the edges.
- If using, sprinkle red pepper flakes over the avocado.
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Ready when: Each slice has an even layer about ¼ inch (6 mm) thick
8
Assemble and serve
- Place 2 tomato slices on each of 2 avocado toasts, season with pepper, then top each with a fried egg.
- Close with the remaining avocado toasts, avocado side down.
- Press gently and cut in half with a serrated knife.
- Serve right away.
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Ready when: Sandwich holds together when pressed, with the yolk just starting to ooze
Tip: Use a serrated knife and a gentle sawing motion so the yolk and tomato don't squash out.

Good to know

Tips

Use a nonstick skillet, and don't move the eggs for the first 2 minutes, so the whites set without tearing.
Toast the bread until truly firm. It holds the avocado, tomato, and runny yolk without turning soggy.
For a crisper egg, use medium-high heat and cook 1 minute per side, but watch closely.
Double the recipe by frying the eggs in two batches, or use a 12-inch (30 cm) skillet to fit four.

Make ahead

Mash the avocado with the lemon juice and salt up to 4 hours ahead. Press plastic wrap directly onto the surface and refrigerate. Slice the tomato up to 1 hour ahead. Fry the eggs and toast the bread just before serving.

Storage & reheating

Best eaten right away. Assembled sandwiches keep at room temperature for up to 30 minutes. Refrigerate leftovers for up to 1 day. The toast will soften and the avocado may darken. Reheat in a 300°F (150°C) oven for 8 minutes, or eat cold. Do not freeze.

Substitutions

whole wheat bread → English muffins, sourdough, or multigrain bread. Toast until firm. English muffins make a smaller, thicker sandwich.
fresh lemon juice → fresh lime juice. Use the same amount for a slightly more tropical flavor.
extra-virgin olive oil → unsalted butter. Use 2 teaspoons and cook at medium-low so the butter doesn't brown too fast.
medium ripe tomato → roasted red pepper strips or baby spinach. Pat roasted peppers dry. Use a small handful of spinach, about 20 g.