Avocado Toast With Egg And Tomato

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My avocado toast with egg and tomato makes a satisfying healthy breakfast or light lunch. It’s perfect for anyone who enjoys healthy, simple meals with delicious classic flavors. Made with creamy mashed avocado spread on perfectly toasted sourdough bread, then topped with poached eggs and sweet cherry tomatoes, it’s the ultimate piece of toast 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 avocado baby food was my kids first food!

Which is why I’ve always appreciated all types of avocado toast: it’s delicious, nutrient-dense, and topped with my (and everyone’s) favorite fruit – the beloved avocado!

One of my favorite ways to enjoy this classic combination is avocado tomato toast with eggs. There’s just something magical about the way the runny yolk of a perfectly poached egg melts into the creamy avocado. Pair that with juicy tomatoes and crispy toast, and it’s pure bliss. We love it so much in my house that I make it all the time.

I knew avocado toast would become a staple in our house for the long run when, at the time, my 1 year old daughter insisted I give her 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, be sure to check out my avocado toast with honey and my healthy toast ideas, which gives you 20 more variations to try!

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🥘 Ingredients

You only need a few basic ingredients to make my recipe for avocado toast with egg and tomato — all of which are sold at your local grocery store. For details on quantities and nutritional information, see the full recipe card below.

Sourdough: With its tangy flavor and crusty texture, sourdough is my top choice, but you can use any type of bread you like as long as it’s toasted and sliced Whole-grain bread is my second favorite, and any brand of gluten free bread will work as well.

Avocado: I always use ripe Haas avocados. They should be soft enough to give slightly when you gently press your finger into the skin, but not mushy. Avoid green-skinned avocados, as they tend to have a watery texture and won’t smash or taste as good. I typically mash the avocados, but for an even more elegant presentation, I sometimes thinly slice the avocado and lay it on the toast instead of mashing it. Diced avocado could also work if that’s your preference!

Water & White Vinegar: You’ll need some water with a little vinegar added to poach the eggs. I add the vinegar to help the egg whites firm up quickly and prevent them from separating in the water.

Eggs: The runny yolk acts like a rich sauce that pairs perfectly with the avocado. Eggs also add a boost of protein and more healthy fats (source). 

Cherry tomatoes: Avocado toast with egg and cherry tomato is my favorite! The sweet, little juicy tomatoes add the perfect touch of acidity. Grape tomatoes work too but have thicker skin and less sweetness. You can also use Roma tomato slices, Heirloom tomatoes, or even roasted tomatoes.

Salt & Pepper: Never underestimate the power of seasoning your food. I add a pinch of salt and freshly cracked black pepper to enhance all the flavors. 

Chives: Optional but recommended, I add a sprinkle of chives to finish the dish with a mild onion flavor and pop of green color. You can also use green onion or fresh parsley.

🔪 How To Make Avocado Toast With Egg And Tomato

Making my healthy avocado toast with egg and tomato is super simple. It comes together with minimal effort and doesn’t require any fancy skills. Watch my video below to see the step-by-step process in action, to ensure you get the best flavor and texture for this dish!

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.

📖 Variations

Avocado toast with tomato and egg is so forgiving and versatile! It tastes amazing with anything and is a great way to use what you have in your fridge. Here are a few of the ways I have modified this recipe when I’ve customized it for friends, family (or myself!)

Cheese: Cheese just makes everything better! Try topping your toast with some feta cheese, fresh mozzarella, cream cheese, goat cheese, creamed cottage cheese, or burrata.

Vegan Option: Omit the eggs, and instead first add a layer of my tofu cream cheese, then top with avocado slices, tomatoes, and salt, pepper and other seasonings of your choice.

Gluten Free: Use your favorite gluten-free bread instead of regular bread!

Herbs: I added some chopped chives, but any fresh herbs add delicious flavor. Some of my favorites are fresh basil leaves, dill, fresh cilantro, and parsley. You could even add some microgreens or pea shoots.

Eggs: I love my avocado toast with poached egg and tomato, but you can prepare the eggs any way you like. Fried eggs, sunny side-up eggs, scrambled eggs, and even sliced hard-boiled eggs are all yummy with the creamy avocado.

Sauces: If you want to add another layer of flavor, try a drizzle of hot sauce, balsamic glaze, walnut pesto, chimichurri, chipotle mayo, balsamic vinegar, homemade hummus, or extra-virgin olive oil. I have even added a drizzle of honey for a savory sweet toast.

Roast The Tomatoes: Roasting cherry tomatoes brings out their natural sweetness and adds a subtle smoky flavor that enhances the entire dish. I toss them with olive oil, salt, and pepper, then roast them at 400°F (200°C) for about 15 minutes, and then add them to my toast.

Salsa: Avocado and salsa are a match made in culinary heaven. Try adding some pico de gallo, tomato salsa, or my chipotle corn salsa.

Seasoning: Get creative with your seasoning! I love to add everything bagel seasoning for a savory touch. For a bit of heat, sprinkle on red pepper flakes. You can also try smoked paprika or a dash of chili powder.

Vegetables: My favorite is a little arugula on top! But any veggies add both flavor and texture. Some other great choices are pickled red onions, radishes, corn, pickled jalapenos, green onion, and cucumber.

Crunch: Nothing goes better with a creamy dish than a little crunch! Sunflower seeds, poppy seeds, sesame seeds, smoked almonds, pistachios, and tortilla chips are just a few of my top picks. 

🍽 Serving Suggestions

Avocado tomato and egg on toast is a complete meal all on its own but it’s also great when paired with other dishes like potatoes and smoothies for breakfast, or soups and salads for lunch or dinner. These are a few of my favorites: 

Breakfast Sides: For a well-rounded breakfast, pair it with my copycat McDonald’s hash browns, vegan roasted potatoes, or air fried sweet potato fries. You could also serve it with my breakfast fruit salad for a refreshing side.

Warm Drinks: Coffee always works well with any egg dish, but why not try something new like my oatmilk honey latte, Biscoff latte, or golden milk turmeric latte. But if you really want to impress your family, serve it with my vibrant beetroot latte.

Smoothies: Get your day started right by serving the toast with a nutrient-packed smoothie like my kale smoothie, blueberry pineapple smoothie, apple carrot smoothie, or broccoli smoothie. 

With Soups: My avocado toast with egg and tomato makes a delicious companion to warm, comforting soups like my classic tomato soup, butternut squash bisque, and mushroom soup. It’s equally satisfying with heartier options like my vegan minestrone.

With Salads: For a more filling lunch or light dinner try serving the toast with a salad like my beetroot and feta salad, roasted cauliflower salad, roasted pumpkin salad, or copycat Chick-Fil-A kale salad. The freshness of the salad complements the richness of the egg and avocado.

🧊 Storage Directions

Sadly, already-made avocado egg tomato toast doesn’t store well and doesn’t freeze well either! The avocado oxidizes and the poached eggs get rubbery once they cool. So instead of assembling this toast and storing it, I suggest keeping all of the ingredients separate until you’re ready to assemble.

When it comes to how to store avocados:

• First, I store unripe avocados on the counter, and I use them as soon as they ripen, or I’ll place them in the fridge to slow down the ripening process if I need to use them later. I like to buy a bunch when they’re on sale, and refrigerating them helps reduce waste.
• For cut avocados, I keep the seed in, wrap them in plastic wrap, and store them in an airtight container in the fridge. Even if the flesh browns a little from oxidation, like apples and bananas, it’s still perfectly fine to eat.

The poached eggs can be made 1-2 days ahead of time and stored in water in an airtight container in the fridge as well. To reheat, place the eggs in a pan of simmering water for 30 seconds or until warmed through.

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