Avocado Toast with Over-Easy Egg

Crisp white sourdough bread is topped with sliced avocado and an over-easy egg with a soft, runny yolk. This simple breakfast is ready in 10 minutes.

Recipe Developer-Estefania

Prep Time 5

Cook Time 5

Total Time 10

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.

Toast the bread well: A deeper toast stays firmer beneath the avocado and runny egg yolk.

Maintain medium heat: Excessive heat can toughen the white before the egg is ready to flip.

Support the entire egg: Sliding the spatula fully underneath helps prevent the yolk from breaking.

Serve without delay: Immediate serving preserves the crisp bread, creamy avocado, and warm runny yolk.