Avocado toast with over-easy egg pairs crisp white sourdough with sliced avocado and a warm, runny yolk. The 10-minute method uses a brief 10-15-second cook after flipping, keeping the egg white set and the yolk soft.
Why You'll Love This Avocado Toast with Over-Easy Egg
- Ready in 10 minutes: The toast and eggs come together quickly for breakfast or brunch.
- Reliable runny yolk: A brief second-side cook keeps the center soft without leaving the white unset.
- Contrasting textures: Crisp sourdough supports creamy avocado and a warm yolk that spreads across every bite.
- Short ingredient list: You only need sourdough, avocado, eggs, olive oil, salt, and pepper.
I first enjoyed this avocado toast at a small café near the beach after long morning walks. That simple plate showed me how satisfying good bread, ripe avocado, and a properly cooked egg could be. My soft scrambled eggs offer another quick option, but this toast preserves the runny yolk I remember. A breakfast potato hash suits slower mornings, while this toast keeps the same comforting contrast in minutes. It remains my quickest way to recreate that relaxed café breakfast at home.
I toast the sourdough deeply because the crisp surface supports the avocado and warm yolk without becoming soft. The avocado stays creamy, while the seasoned egg adds richness without needing extra toppings. I use the same crisp-bread principle in garlic sourdough toast, although this breakfast stays much simpler. The over-easy egg technique matters most: the white sets first, then the second side cooks only briefly. That short flip keeps the yolk runny, so it spreads naturally over every bite.
Key Ingredients in Avocado Toast with Over-Easy Egg
You'll find the exact measurements in the recipe card, but these ingredients shape the final texture and flavor.
- White sourdough bread: I toast it a little deeper so it stays crisp beneath the avocado and warm yolk.
- Avocado: I slice the avocado instead of mashing it, creating distinct creamy pieces across each toast.
- Eggs and olive oil: I use large eggs for a generous yolk and extra-virgin olive oil for cooking.
- Sea salt and black pepper: I keep the seasoning simple so the avocado and runny egg remain central.
How to Make Avocado Toast with Over-Easy Egg
You can find the complete printable recipe with measurements below. Here is a quick overview.
1. Toast and add the avocado: Toast the sourdough until crisp, then arrange the sliced avocado over each piece.
2. Set the egg white: Heat the olive oil over medium heat and cook the egg until the white is mostly opaque.
3. Flip the egg briefly: Turn the egg carefully and cook for 10-15 seconds to preserve the runny yolk.
4. Assemble and serve: Season the egg, place it over the avocado, and repeat with the second toast.
Tips for Avocado Toast with Over-Easy Egg
- Choose a ripe avocado: It should slice cleanly while remaining soft enough to feel creamy when eaten.
- Keep the slices even: Similar-sized avocado slices distribute the creamy texture evenly across the toast.
- Wait for opaque whites: Flipping while the white still looks translucent makes the egg more likely to tear.
- Cook one egg at a time: Leaving room in the skillet makes it easier to position the spatula for flipping.
What to Serve with Avocado Toast with Over-Easy Egg
I like serving this avocado toast with marinated tomatoes or fresh fruit for a bright contrast. For a fuller brunch, I add Greek lemon roasted baby potatoes alongside it while keeping the toast as the main dish.
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Recipe
Avocado Toast with Over-Easy Egg
Ingredients
- 2 slices white sourdough bread
- 1 avocado
- 1 tablespoon extra virgin olive oil
- 2 large eggs
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast the 2 slices white sourdough bread to your preferred level of crispness.
- Slice 1 avocado and divide it evenly between the toasted bread. Season lightly with some sea salt and black pepper, reserving the rest for the eggs.
- Heat 1 tablespoon extra virgin olive oil in a nonstick skillet over medium heat until shimmering. Carefully crack 1 large egg into the skillet. Cook for about 1½ minutes, until the white is mostly set and opaque, but the yolk remains runny.
- Slide a spatula fully beneath the egg and gently flip it without breaking the yolk. Cook for 10-15 seconds for a soft, runny yolk or up to 30 seconds for a firmer yolk. Season with some reserved sea salt and black pepper, then place the egg on one avocado toast.
- Cook the second egg using the same method. Season it with the remaining sea salt and black pepper. Place it on the second toast and serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
I tried this avocado toast with over-easy eggs this morning and it turned out exactly how you described. The way the yolk runs into the avocado and soaks into the sourdough makes it feel like something you’d order at a really good café.