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Creamy Avocado Egg Toast Duo

A delightful breakfast or brunch treat featuring creamy avocados and perfectly cooked eggs on crispy sourdough toast.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Toast
  • 2 slices sourdough bread Toast until golden brown and crispy.
For the Avocado Filling
  • 2 ripe avocados ripe avocados Choose those that yield to gentle pressure.
  • 2 tbsp cream cheese For added creaminess.
  • 1 tsp lemon juice Prevents browning.
  • 1/2 tsp black pepper For seasoning.
  • 1/2 tsp salt For seasoning.
  • 1/2 tsp chili flakes Optional for heat.
For the Eggs
  • 4 eggs eggs Boil for 7-8 minutes for soft yolks.

Method
 

Preparation
  1. Toast the sourdough slices until golden brown and crispy.
  2. In a bowl, mash one avocado with lemon juice, salt, and pepper.
  3. Boil the eggs for 7-8 minutes for soft jammy yolks.
Assembly
  1. Spread cream cheese on one toasted slice and top with sliced avocado.
  2. On the second piece of toast, spread the mashed avocado and layer it with boiled egg slices.
Serving
  1. Season with black pepper and chili flakes, if using. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze cooked eggs separately.