Save There's something about a perfectly soft-boiled egg that makes even the simplest breakfast feel like a small celebration. I discovered this toast combination on a lazy Sunday morning when I had three things in my kitchen and absolutely no plans—ripe avocado, good bread, and eggs. What started as a quick fix became my go-to when I want something that tastes intentional but doesn't demand much effort. The creamy avocado, that warm runny yolk, the sharp bite of microgreens—it all came together so naturally that I've made it at least once a week since.
I made this for a friend who was going through a phase of eating only "clean" foods, and I watched her face light up when she realized avocado and egg toast could actually taste this good without being complicated. She came back the next week asking me to make it again, which told me everything I needed to know about whether this recipe was worth keeping in rotation.
Ingredients
- 2 slices whole grain or sourdough bread: The structure matters here—you need something sturdy enough to support the wet avocado and runny egg without falling apart, but also toasted enough to add contrast and texture.
- 1 ripe avocado: This is your canvas, so pick one that yields slightly to thumb pressure but isn't mushy or dark all over; if it's still hard, set it on the counter for a day and it'll be perfect tomorrow.
- 1 teaspoon fresh lemon juice: This prevents the avocado from browning and adds a brightness that ties everything together without being obvious.
- Salt and freshly ground black pepper: Season the avocado generously—this is where most people hold back and shouldn't.
- 2 large eggs: Room temperature eggs cook more gently and evenly than cold ones straight from the fridge.
- ½ cup assorted microgreens: Radish microgreens add a peppery snap, arugula brings earthiness, and sunflower adds a nutty sweetness; mix them for complexity.
- ¼ teaspoon chili flakes: Use a good quality variety—it makes the difference between a flat heat and one with actual flavor and depth.
- Extra virgin olive oil: Save your best bottle for this; a good one drizzled at the end tastes like you've added something precious, which you have.
Instructions
- Boil the eggs gently:
- Bring water to a gentle boil and carefully lower your eggs in with a spoon so they don't crack. Set a timer for exactly 7 minutes—this is the sweet spot where the white is fully set but the yolk still flows. After 7 minutes, transfer them immediately to cold water to stop the cooking, and let them sit while you prep everything else.
- Toast the bread to golden:
- Whether you use a toaster or a grill pan, aim for deep golden color with a slight crispness that gives when you press but doesn't crumble. This texture contrast is essential because it's what keeps the toast from getting soggy under the wet avocado.
- Mash the avocado with intention:
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice and salt immediately to prevent browning, then mash with a fork until you have something between creamy and slightly chunky—not baby food smooth, but not chunks either.
- Peel and slice the cooled eggs:
- Once the eggs are cool enough to handle, gently tap and roll them to crack the shell all over, then peel under cool running water which makes the process easier. Slice each egg in half lengthwise so the yolk shows beautifully.
- Assemble with care:
- Spread the mashed avocado evenly across each warm toast slice, then gently place a halved egg on top. The warmth of the toast will slightly warm the egg if it's cooled too much, which is actually perfect.
- Finish with toppings and serve immediately:
- Scatter the microgreens generously across the top—don't be shy—then sprinkle with chili flakes. Drizzle with olive oil if you're feeling it, then eat right away while the toast is still crisp underneath the creamy layers.
Save My dad, who usually eats the same oatmeal every single day, tried this for brunch one Sunday and has been subtly asking me to make it ever since. That's when I knew I had created something that worked for different people and different moods, which is the mark of a truly good recipe.
Why This Recipe Works
Every element here has a job. The bread provides structure and stability, the avocado brings creaminess and healthy fat, the egg adds protein and that liquid gold center, and the microgreens and chili bring brightness and heat. Nothing is there just to look pretty on Instagram, though it definitely does. The whole thing works because the flavors are simple enough to not compete with each other, which means they actually enhance each other instead.
Making It Your Own
This recipe is honestly a template waiting for your own additions. I've added feta cheese when I had it, swapped the microgreens for baby arugula when I was out, and once even topped it with a drizzle of hot honey because I was feeling adventurous. The beauty of this toast is that it's flexible enough to use what you have in your kitchen without losing its identity. You could add a fried egg instead of soft-boiled if you prefer something different, or use cream cheese as a base under the avocado if you want something richer.
Timing and Serving Suggestions
This comes together fastest if you start the egg water boiling first, then while it reaches a boil, prep your avocado and get the bread ready to toast. Once the eggs go in, you have those 7 minutes to toast the bread and mash the avocado, so everything finishes at almost exactly the same time. It's designed to be a quick meal, but it tastes like you spent way longer than you actually did, which is the whole point of keeping it on rotation.
- Pair this with fresh squeezed orange juice or a green smoothie for a complete breakfast that feels balanced.
- Serve it on a nice plate even if you're eating alone—presentation matters for the way food tastes in your mouth and mind.
- Make two at a time and actually sit down to eat it instead of standing at the counter; the experience changes everything.
Save This is the breakfast I make when I want something that feels nourishing and intentional, but I'm not in the mood to fuss. It's become my answer to the Sunday morning question of what to make that's quick but doesn't feel lazy.
Recipe Guide
- → How do I achieve perfectly soft-boiled eggs?
Bring water to a gentle boil and simmer eggs for 7 minutes. Immediately transfer to cold water to stop cooking and make peeling easier.
- → Can I use other greens instead of microgreens?
Yes, baby arugula or spinach work well as alternatives, providing a fresh, slightly peppery flavor.
- → What bread types are best for this toast?
Whole grain or sourdough bread toasted until golden ensures a sturdy base with great texture and flavor.
- → How can I adjust the spice level?
Modify the amount of chili flakes to taste; use less for mild heat or increase for more kick.
- → Are there optional toppings to enhance flavor?
Sprinkling feta or goat cheese adds protein and tanginess, complementing the creamy avocado and eggs.