I admit. I am very much a minimalist when it comes to avocado toast.
Not that I have anything wrong with other versions – they just weren’t really my thing.
Avocado + Toast = Perfection.
Despite making and enjoying it for years, I’m somehow always in shock at how tasty and delicious it is.
It’s quite possible the best easy snack or breakfast ever.
You’ve got your fiber, healthy fat, complex carbs, and protein all in hand-held snack.
I mean a good avocado toast with thick, whole grain bread, and a perfectly ripe avocado can really make your day, ya know?
It’s filling, creamy, crunchy, savory, and delicious.
Plus it FEELS healthy to eat.
And it’s super easy. No need to be a kitchen whiz to make this fancy and yummy snack.
I would see so many amazing photos of sprouts, radishes, asparagus, and other fancy pants toppings and intricate avocado toast recipes on Instagram, but I would be like why mess with perfection?
But then, one day about six months ago, Dustin and I ordered avocado toast at Flower Child (<—FAVE) and fell in love — again — with avocado toast.
And it wasn’t my usual.
It had egg and cheese and sesame seeds.
And it was amazing.
So I have now changed my go-to beloved “simple” avocado toast to this very luscious, creamy, and perfectly balanced avocado toast.
It’s just perfect, friends.
It’s everything you could ever want on a slice of bread.
If you don’t know how to make a soft boiled egg, don’t worry – it’s very easy as well and I explain how in the recipe and video below. Totally worth the few minutes it takes.
Tip: If you know you’ll be making avocado toast the next day but have unripe avocados, place the avocado in a paper bag with a banana and let it sit overnight. The next morning, it’ll be perfectly ripe!
- 2 eggs
- 2 slices whole grain bread
- 1 large avocado
- 1/8 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tbsp white cheddar cheese grated
- 1/8 tsp black sesame seeds
To soft boil the eggs, bring a few inches water to boil in a deep saucepan over high heat. Once the water has reached a rapid simmer, lower the heat to medium-high and slowly lower the eggs into the water using a spoon, one at a time.
Cook 6 minutes for a very runny yolk (cook one more minute if you’re wanting a more set yolk).
- Remove the egg, carefully, with a slotted spoon and place directly into an ice bath (a large bowl filled with cold water and ice). Allow to set in the ice bath for 2 minutes to stop cooking.
- To remove the peel, gently tap the bottom, flat end of the egg with a spoon, then carefully slide the spoon around the egg, in between the out layer of the egg and the inside of the peel to remove the entire peel.
- Toast a thick slice of whole wheat bread until well-toasted, then set aside.
- In a small bowl, mash an avocado until it’s mostly pureed, then spread it evenly over the top of the slice of toast.
- Sprinkle the avocado spread with a little sea salt and ground black pepper.
- Place the soft-boiled egg over the avocado spread and gently slice open, spreading to cover the entire toast.
- Then, sprinkle with the shredded white cheese and some black sesame seeds.
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