Save One morning, I was rushing through my kitchen when I noticed my avocado had finally ripened to that perfect deep green. My neighbor had stopped by with a basket of microgreens from her rooftop garden, and somehow that combination sparked something—a meal that felt both simple and deliberate. That's when this avocado toast came together, the kind of breakfast that doesn't feel like you're depriving yourself, but rather celebrating what good food can actually taste like.
I made this for my partner once when they were recovering from being sick, and watching their face light up when they bit into it—that moment reminded me why I love cooking. There's something about a well-made breakfast that says I see you, and I want you to feel good today.
Ingredients
- Whole grain bread: Look for bread with visible seeds and a hearty crumb; it stands up to the toppings without getting soggy.
- Ripe avocado: Press gently near the stem—it should yield just slightly to pressure, never mushy or rock-hard.
- Fresh lemon juice: The acidity prevents browning and brightens the entire dish, so don't skip it.
- Sea salt and black pepper: Season the avocado itself; this prevents the toast from tasting flat.
- Large eggs: Room temperature eggs cook more evenly than cold ones straight from the fridge.
- Assorted microgreens: These add a peppery bite and visual interest; pick your favorite variety or mix several.
- Extra virgin olive oil: A drizzle at the end brings richness and ties all the flavors together.
- Red pepper flakes: A tiny pinch adds unexpected heat without overpowering the delicate egg yolk.
Instructions
- Get your water boiling:
- Fill a small saucepan about two-thirds full with water and bring it to a gentle, rolling boil. You'll hear the water moving, and steam will rise steadily from the surface.
- Lower in the eggs carefully:
- Using a spoon, gently place each egg into the hot water. They'll sink to the bottom, and you'll want to set a timer for 6 to 7 minutes depending on how runny you like your yolk.
- Toast while you wait:
- Pop your bread into the toaster and adjust it to your preferred level of crispness—I like mine golden and firm enough to hold the toppings without flexing.
- Prepare the avocado:
- While everything cooks, cut your avocado in half lengthwise, remove the pit with a gentle twist, and scoop the flesh into a small bowl. This is the moment to mash it with lemon juice, salt, and pepper until it's creamy but still has a little texture.
- Shock those eggs in cold water:
- When the timer goes off, use a slotted spoon to transfer the eggs directly into a bowl of cold water. This stops the cooking immediately and makes them easier to peel once they've cooled for about a minute.
- Build your toast:
- Spread the mashed avocado evenly across each piece of warm toast, right to the edges for every bite to have that creamy base.
- Add the egg:
- Peel your cooled eggs gently under cool running water, then slice each one in half. Arrange both halves on top of the avocado, yolk side up so everyone can see that golden center.
- Finish with flair:
- Top with a handful of microgreens, a light drizzle of olive oil, and that optional pinch of red pepper flakes. Serve right away while everything is still warm.
Pin it There was an afternoon when my teenage niece came home from school and declared she'd never eat anything healthy willingly. I made her this toast without saying a word, and she ate two plates before realizing what she was eating. Sometimes the best meals are the ones that don't feel like a lesson.
Why Timing Matters
The beauty of this dish lives in precision without stress. Your avocado needs just enough time to ripen but not so long it darkens; your eggs need exactly the right water temperature to set the whites while the yolk stays liquid gold. The toast must be hot enough to carry the warm egg, but cool enough not to wilt the delicate microgreens. When all these elements come together at once, it's not luck—it's just good planning in the kitchen.
Playing With Your Avocado Toast
This recipe is a canvas, really. I've rubbed my warm toast with a cut garlic clove for unexpected depth, scattered crispy radish slices for sharpness, or added a few cherry tomatoes for brightness. The microgreens are your main event, but they're just the beginning. Some mornings I add a sprinkle of hemp seeds for crunch and nutrition, other times a drizzle of hot honey if I'm feeling adventurous.
Pairing & Serving
Serve this breakfast when you want to feel nourished rather than stuffed, and pair it with something light and clean—a cup of herbal tea, fresh lemon water, or a green juice. It's a meal that stands alone without demanding sides or heavy accompaniments. This is what breakfast should taste like: fresh, intentional, and honestly delicious.
- Make the avocado mixture just before serving to prevent browning and keep everything bright.
- If you're making this for two, work through both plates simultaneously so nothing gets cold while you're finishing the other.
- Have all your toppings prepped and waiting before you start cooking the eggs—those eight minutes go quickly.
Pin it This avocado toast is the kind of meal that reminds you why you cook at all. It's nourishing, beautiful, and ready to eat before your coffee gets cold.
Frequently Asked Questions
- → How do I achieve the perfect soft-boiled egg consistency?
Bring water to a gentle boil, not a rolling boil. Lower eggs carefully and cook for exactly 6-7 minutes. Immediately transfer to cold water to stop cooking. The white should be set while the yolk remains golden and runny.
- → Can I prepare components ahead of time?
You can mash the seasoned avocado up to 1 hour in advance—press plastic wrap directly onto the surface to prevent browning. Eggs are best cooked fresh but can be soft-boiled and stored in their shells for up to 24 hours in the refrigerator.
- → What bread works best for avocado toast?
Hearty whole grain bread with substantial structure holds up well to creamy toppings. Sourdough, multigrain, or seeded varieties provide excellent texture and flavor. Avoid very soft bread that becomes soggy quickly.
- → How do I know when an avocado is perfectly ripe?
Gently press the avocado—it should yield slightly to gentle pressure but not feel mushy. The stem end should pop off easily revealing green underneath. Avoid avocados with dark blemishes or those that feel hard as rocks.
- → What variations can I try with microgreens?
Broccoli or radish sprouts add peppery bite, while sunflower greens bring mild nuttiness. Arugula, watercress, or fresh herbs like basil and cilantro work beautifully. Choose young, tender greens for delicate texture.
- → How can I make this dish more substantial?
Add sliced smoked salmon, crumbled feta, or hummus beneath the avocado. Increase to two eggs per serving or serve with fresh fruit on the side. A drizzle of quality olive oil adds richness and healthy fats.