About this recipe
Avocado toast with eggs that actually fill you up. Soft scramble on top, chili flakes for heat, and thick sourdough underneath.
This makes four toasts. Mash the avocado while the eggs cook so everything hits the plate warm.
Pull the eggs while they still look a little glossy. They finish setting on the toast.
TOAST AND MASH
Step 1
Toast sourdough in a toaster, or in a dry skillet over medium heat, until deeply golden and crisp at the edges, about 3 to 4 minutes.
Step 2
Halve the avocado, scoop into a bowl, and mash with 1/4 teaspoon salt, pepper, and lemon juice if using until chunky-smooth.
SCRAMBLE
Step 3
Beat eggs with remaining salt and pepper. Heat olive oil in a nonstick skillet over medium-low until it shimmers.
Step 4
Pour in the eggs. Cook over medium-low, stirring gently with a spatula, until softly set but still glossy, 3 to 4 minutes. Do not brown.
ASSEMBLE
Step 5
Spread avocado on each toast. Top with scrambled eggs, finish with chili flakes, and serve immediately.
Tips
Medium-low heat keeps the eggs soft. Medium-high makes them rubbery before the toast is ready.
If your avocado is firm, mash with a fork and a splash of lemon until it spreads easily without tearing the bread.
Swaps
SourdoughWhole-wheat sandwich bread
Slightly lower calories per slice; toast until crisp so it holds the avocado.
Chili flakesEverything bagel seasoning
Same pinch; more savory crunch, less heat.
Equipment
Nonstick skillet · Spatula · Toaster or skillet · Fork
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