Avocado Toast with Egg and Tomato
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This Avocado Toast with Egg and Tomato is a simple and satisfying breakfast that I love making in less than 30 minutes. I spread creamy mashed avocado over crispy sourdough, then top it with a perfectly poached egg and juicy cherry tomatoes. It’s a delicious and nutritious meal packed with protein and healthy fats.
I’ve been a fan of avocados long before they became trendy, and I’ve been using them in all kinds of recipes from avocado smoothies to avocado sushi. Even my kids had avocado baby food as their first meal. That’s why I’ve always appreciated all kinds of avocado toast, it’s delicious, nutrient-dense, and a perfect way to enjoy creamy avocado in a simple yet satisfying meal.
I knew avocado toast would be a staple in my house for the long run when my 1-year-old daughter insisted on having mine. If you have picky eaters, you know how much of a win that is! This is the perfect recipe to introduce kids to avocado, you can make it fun by letting them choose their bread and toppings. And if you’re looking for more toast inspiration, check out my avocado toast with honey and my healthy toast ideas with 20 delicious variations to try.
👩🏽🍳 Why I Absolutely Love This Recipe
Making toast with eggs, avocado, and tomato is one of the easiest and most satisfying meals I can make, even on busy mornings. It takes me minutes to prepare, making it perfect when I need something quick but still filling. Whether I’m making it for myself or serving it to my kids before school, I always come back to this recipe because it’s reliable, delicious, and keeps me full for hours.
This works so well because avocados bring creamy richness, eggs add protein, and tomatoes give a fresh, juicy contrast. As a nutritionist and health coach, I appreciate that this meal is not just easy but also full of essential vitamins, heart-healthy fats, and fiber. It’s a great option for anyone looking for a wholesome, satisfying breakfast or even a light lunch or dinner.
I think this is the best version of avocado toast because it’s incredibly versatile. I can enjoy it as is or switch things up with different toppings like roasted tomatoes, feta cheese, or a drizzle of olive oil. When I have friends over, I love serving this with a side of fresh fruit or a simple salad. If I need a gluten-free option, I swap in my favorite gluten-free bread, and for a vegan version, I skip the eggs and add extra veggies or plant-based protein. This recipe is just a guide, so I encourage you to make it your own, and I’ve shared plenty of variations below to inspire you!
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🥘 Ingredients
I make this avocado toast with egg and tomato using simple and affordable ingredients. Here’s what I use, along with some easy substitutions if needed.
Sourdough: I love using sourdough for its tangy flavor and crusty texture, but any toasted bread works. Whole-grain is my second favorite, and gluten-free bread is a great option too.
Avocado: I always go for ripe Haas avocados because they mash beautifully and have the best creamy texture. If I want a fancier presentation, I thinly slice or dice them instead.
Water & White Vinegar: A little vinegar in the poaching water helps the egg whites stay together. It makes the eggs firm up quickly and keeps them from spreading too much.
Eggs: The runny yolk acts like a rich sauce that pairs perfectly with the avocado.
Cherry Tomatoes: I love the sweet and juicy flavor of cherry tomatoes on avocado toast. Grape tomatoes, Roma slices, or even roasted tomatoes work just as well.
Salt & Pepper: A simple pinch of salt and freshly cracked pepper makes all the flavors pop.
Chives: I like adding a sprinkle of chives for a mild onion flavor and a fresh pop of green. Green onion or parsley work just as well if I have them on hand.
🔪 How To Make
Making my healthy avocado toast with egg and tomato is so easy. Plus, making it at home saves me a lot compared to ordering it at a restaurant. That’s a win, especially when I’m cooking for my whole family.
Toast Bread: To begin, I toast the sliced sourdough bread until golden brown and crispy. If you don’t have a toaster you can use a toaster oven, a hot nonstick pan, or even your oven.
Prep Avocados: As the bread is toasting, I cut my avocado in half lengthwise, remove the pit, and use a spoon to scoop the flesh out into a medium-sized bowl. Next, I season the avocado with some salt and ground pepper, and then mash it with a fork.
Simmer Water: Once my avocado is smashed, I bring the water to a boil in a small pot. Then I turn the heat down to a simmer and pour in the vinegar.
Begin Poaching Eggs: I start by cracking one of the eggs into a small cup. Then I use a spoon to swirl the simmering water in the pot to create a whirlpool. Next, I carefully drop the egg from the cup into the center of the swirling water and let it cook for 3-4 minutes, never letting the water come to a boil.
Add Avocado: While the eggs are poaching, I divide and spread the avocado mixture between the 2 slices of toast.
Finish Poaching Eggs: Once my first egg is done cooking, I use a slotted spoon to gently lift it from the water and place it on a paper towel to soak up the excess water. Then I repeat the poaching process with the other egg.
Add Tomato: First, I slice the cherry tomatoes in half and arrange them on top of the mashed avocado. Then I top each slice of toast with one of my perfectly poached eggs.
Season and Serve: When ready, I finish my avocado tomato egg toast with some freshly cracked black pepper and a sprinkle of chopped chives. You can serve this dish warm or at room temperature.
💭 Expert Tips
My #1 Secret Tip when making my egg avocado tomato toast is to poach the eggs gently and carefully. A perfectly poached egg not only makes the dish look amazing but also adds a rich texture that takes it to the next level. Poaching might seem tricky at first, but with a few simple tips, you’ll get beautifully cooked eggs every time.
To poach eggs correctly:
- Fresh Eggs: Use fresh eggs which are less likely to spread out in the water and hold their shape better.
- Poach At A Simmer: When poaching eggs, I first boil the water and then reduce the heat to a gentle simmer to make a beautifully poached egg with a runny yolk. Boiling water will break up the egg whites.
- Create A Whirlpool: Swirling the water before adding the egg helps it stay together and form a neat shape.
Other Tips To Keep In Mind:
- Choose The Best Avocados: I always pick avocados that are firm with a little give when pressed. If they’re too hard, they won’t mash well, and if they’re too mushy, they can have an off taste and texture.
- Use Sturdy Bread: I like using thick-cut, crusty sourdough because it holds up under the toppings without getting soggy. Toasting the bread well ensures it stays crispy and adds a satisfying crunch.
- Don’t Forget To Season: A simple pinch of sea salt brings out the best in every ingredient. It takes the flavors from good to incredible with barely any effort.
- Toast In The Oven: If I’m making this avocado toast recipe for a larger crowd I like to toast bread in the oven. It’s super easy and lets me toast multiple slices at once without the risk of burning them.
- Pre-Poach The Eggs: If I want to prep ahead, I poach the eggs and transfer them to a bowl of ice water to stop the cooking. They stay fresh in the fridge for up to two days, and when I’m ready to serve, I reheat them in simmering water for 30 to 60 seconds.
📖 Variations
My avocado toast with tomato and egg recipe is so versatile and easy to customize. I love switching it up based on what I have in my fridge or who I’m making it for.
Cheese: I love adding cheese for extra creaminess and flavor. A sprinkle of feta, fresh mozzarella, goat cheese, or even a spoonful of creamed cottage cheese or burrata makes this toast even better.
Sauces: A drizzle of hot sauce, balsamic glaze, or olive oil adds another layer of flavor. Sometimes I mix things up with walnut pesto, chimichurri, chipotle mayo, homemade hummus, or even a touch of my vegan honey for a sweet-savory twist.
Roast The Tomatoes: Roasting cherry tomatoes at 400°F for about 15 minutes brings out their natural sweetness. I toss them with a little olive oil, salt, and pepper before roasting to make them extra flavorful.
Salsa: Avocado and salsa are always a great combo. I like adding a spoonful of pico de gallo, tomato salsa, or my chipotle corn salsa for a fresh and zesty kick.
🍽 Serving Suggestions
What goes better with avocado, tomato, and egg on toast? A little something extra! While it’s a complete meal on its own, I love pairing it with these favorites for an even more delicious bite.
Breakfast Sides: I love pairing this toast with crispy hash browns, roasted potatoes, or these air fried sweet potato fries for a hearty breakfast. A side of my fresh breakfast fruit salad also adds a light and refreshing touch.
Smoothies: A smoothie makes the perfect addition to this meal. I like blending up a kale smoothie, my kids favorite this blueberry pineapple smoothie, or even an apple carrot smoothie for extra nutrients.
With Soups: This toast goes so well with warm and comforting soups. I often enjoy it with tomato soup, my comforting butternut squash bisque, or a hearty bowl of my vegan minestrone soup.
🧊 Storage Directions
Refrigerating: I always keep unripe avocados on the counter and move them to the fridge once they ripen to slow the process. For cut avocados, I leave the seed in, wrap them tightly, and store them in an airtight container to keep them fresh.
Freezing: I don’t freeze assembled avocado toast because the avocado oxidizes, and the poached eggs get rubbery. Instead, I store the ingredients separately and put everything together when I’m ready to eat.
Reheating: Poached eggs can be made a day or two in advance and stored in water in the fridge. When I’m ready to use them, I warm them in a pan of simmering water for about 30 seconds until heated through.
❓Recipe FAQs
WHY ISN’T MY SMASHED AVOCADO CREAMY?
If your avocado isn’t creamy, it’s likely due to its ripeness. An underripe avocado will be too firm, making it difficult to mash and resulting in a grainy or chunky texture. On the other hand, an overripe avocado will be too soft and can become watery or stringy.
HOW DO I PREVENT SOGGY TOAST?
To prevent soggy toast, I use sturdy bread and toast it well. I also avoid spreading the avocado too early, as it can make the bread soggy if it sits for too long. Additionally, if your tomatoes are very juicy, you may need to drain or blot them to remove excess moisture.
WHY AREN’T MY POACHED EGGS RUNNY?
If your poached eggs aren’t runny, they’ve likely been overcooked. To get that perfect runny yolk, I cook the eggs for about 3-4 minutes in simmering (not boiling) water. The key is to maintain a gentle simmer so the eggs cook evenly without firming up. I also remove them from the water as soon as the whites are set to keep the yolks soft.
How do I know when the water is at a gentle simmer?
Look for small bubbles forming on the bottom of the pot and gently rising to the surface. The water should not be boiling vigorously – a rolling boil is when you see big bubbles popping quickly, one after the other, on the surface of the water.
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🎥 Watch How to Make It
Avocado Toast with Egg And Tomato
This Avocado Toast with Egg and Tomato is a simple and satisfying breakfast or lunch that I love making in less than 30 minutes. I spread creamy mashed avocado over crispy sourdough, then top it with a perfectly poached egg and juicy cherry tomatoes. It’s a delicious and nutritious meal packed with protein and healthy fats.
Servings: 2 slices of toast
Calories: 419kcal
Ingredients
- 2 slices sourdough bread can also use sprouted wheat bread
- 1 avocado, small
- 1-2 cups water
- 2 eggs
- 6 cherry tomatoes
- 1 tbsp white vinegar
- pinch salt
- cracked pepper
- chives
Instructions
- Toast the sourdough bread in a toaster until golden.
- Cut the avocado in half, remove the pit and scoop out the flesh into a medium bowl.
- Season with salt and cracked pepper. Set aside.
- Bring water to the boil in a small pot. Reduce heat to a gentle simmer, add the vinegar.
- Crack 1 egg into a small cup. Using a spoon, swirl the water in the pot to form a whirlpool. Gently drop the egg into the center of the swirling water. Allow it to cook for 3-4 minutes without allowing the water to come to a boil.
- As the eggs are poaching, divide and spread the mashed avocado between the 2 slices of toast.
- Using a slotted spoon gently lift the egg from the water and place on a sheet of kitchen paper. Repeat with remaining egg.
- Slice the cherry tomatoes in half and arrange on top of the mashed avocado. Top with poached eggs.
- Serve topped with a sprinkling of fresh cracked pepper and a sprinkle of fresh chopped chives.
Notes
- My #1 Secret Tip when making my egg avocado tomato toast is to poach the eggs gently and carefully. A perfectly poached egg not only makes the dish look amazing but also adds a rich texture that takes it to the next level. Poaching might seem tricky at first, but with a few simple tips, you’ll get beautifully cooked eggs every time.
- Choose The Best Avocados: I always pick avocados that are firm with a little give when pressed. If they’re too hard, they won’t mash well, and if they’re too mushy, they can have an off taste and texture.
- Use Sturdy Bread: I like using thick-cut, crusty sourdough because it holds up under the toppings without getting soggy. Toasting the bread well ensures it stays crispy and adds a satisfying crunch.
- Don’t Forget To Season: A simple pinch of sea salt brings out the best in every ingredient. It takes the flavors from good to incredible with barely any effort.
- Toast In The Oven: If I’m making this avocado toast recipe for a larger crowd I like to toast bread in the oven. It’s super easy and lets me toast multiple slices at once without the risk of burning them.
- Pre-Poach The Eggs: If I want to prep ahead, I poach the eggs and transfer them to a bowl of ice water to stop the cooking. They stay fresh in the fridge for up to two days, and when I’m ready to serve, I reheat them in simmering water for 30 to 60 seconds.
Nutrition
Serving: 2slices of toast | Calories: 419kcal | Carbohydrates: 47g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 410mg | Potassium: 741mg | Fiber: 9g | Sugar: 4g
Love this healthy avocado toast! I made mine with a sprinkling of cheese. So good!
So glad you liked this recipe! Cheese is a perfect topping for this avocado toast!
i added a lttle lemon juice to the avocado but this was so delicious!!!! thanks for the whirlpool tip on the poached eggs – i’ve been trying to get them right for a while now! haha
Yay!! Lemon juice is great to add to the avocado! Thanks for letting me know!
This is the perfect breakfast. Thanks for inspiring me to have something healthy and delicious this morning!
Totally – it’s one of my favorite recipes for breakfast too!
This is my favorite breakfast. Even my kids love it!
Yay! Glad to hear it Jess!