Avocado Toast with Over-Easy Egg

Avocado toast with runny over-easy egg on whole grain bread, seasoned with black pepper, served on ceramic plate

This avocado toast with over-easy egg is a quick, high-protein breakfast made with toasted sourdough, creamy avocado, and perfectly cooked over-easy eggs with a runny yolk. Ready in minutes and easy to customize.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 5

Total Time 10

Ingredients

Instructions

Toast the sourdough bread to your liking.
Slice the avocado and arrange it evenly over the toasted bread. Season lightly with salt and black pepper. Set aside.
Place a nonstick skillet over medium heat. Add the extra virgin olive oil and let it heat until it shimmers. Crack a large egg into the skillet carefully to keep the yolk intact. Cook for 1½ minutes, or until the whites are mostly set but the yolk is still runny.
Gently slide a spatula under the egg and flip carefully to avoid breaking the yolk. Cook for 10–15 seconds for a soft yolk, or up to 30 seconds for a firmer yolk.
Sprinkle the egg with sea salt and black pepper. Place the egg on top of the avocado toast.
Repeat the same process to cook the second over-easy egg. Serve immediately while warm.

Notes

Heat the Oil Properly: I let the olive oil heat until it shimmers before adding the egg; that first contact helps the whites set cleanly without spreading too much.

Flip with Confidence: I slide the spatula fully under the egg and flip it in one smooth motion; hesitating is usually what breaks the yolk.

Serve Immediately: I assemble the toast as soon as the egg comes out of the pan so the bread stays crisp and the yolk stays perfectly runny.

Nutrition