The guacamole toast with egg: the easy version of avocado toast is the perfect solution for those looking for an energizing breakfast, a tasty brunch, or a quick lunch without sacrificing flavor. We often think that preparing an avocado toast worthy of the trendiest cafés is complicated, but the secret lies in the creaminess of the base and the perfect cooking of the egg.
In this recipe I’ve simplified the steps by using a homemade guacamole base, lightly spiced, which pairs wonderfully with the crunch of toasted bread. Whether you’re a fitness enthusiast or simply looking for a last-minute dinner saver, this dish will win you over at the first bite. Let’s prepare it together in under ten minutes!
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- Difficulty: Very easy
- Cost: Budget
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 453.81 (Kcal)
- Carbohydrates 39.04 (g) of which sugars 1.79 (g)
- Proteins 13.60 (g)
- Fat 29.50 (g) of which saturated 5.85 (g)of which unsaturated 14.51 (g)
- Fibers 8.85 (g)
- Sodium 1,011.16 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients: Guacamole toast with egg — the easy version of avocado toast
- 1 slice white sandwich bread (large slice (about 1.8 oz / 50 g))
- 1/2 avocado (ripe, about 3.5 oz (100 g) of peeled flesh)
- 1 egg (medium egg (about 2 oz / 55-60 g))
- 1 tsp lemon juice
- 2 tsp extra virgin olive oil (about 10 g total for frying the egg and dressing)
- 1 pinch salt (up to about 1/2 tsp (approx. 2 g))
- to taste black pepper
Tools: Guacamole toast with egg — the easy version of avocado toast
- Pan
- Bowl
- Toaster
Steps: Guacamole toast with egg — the easy version of avocado toast
Let’s begin preparing our guacamole toast with egg: the easy version of avocado toast. If you’re in a hurry, you can comfortably use a good-quality jarred guacamole from the refrigerated section; if you have 2 extra minutes, mashing a fresh avocado with a fork will give your toast an unbeatable flavor!
Toast the bread
Take your large slice of white sandwich bread (1 large slice — about 1.8 oz / 50 g) and toast it in a well-heated nonstick pan for about 1-2 minutes per side. It should become golden and crisp on the outside but remain soft inside. Once done, set it aside on a plate.Prepare the quick guacamole
While the bread is toasting, prepare the topping. Take the flesh of half a ripe avocado (about 3.5 oz / 100 g) and place it in a small bowl. Immediately add the teaspoon of lemon juice to prevent browning and a pinch of salt (approx. 1/2 tsp / 2 g). Mash well with a fork: you don’t need a blender, the texture should remain slightly rustic and creamy. If you like, add a drizzle of extra virgin olive oil from the spoon you prepared.Fry the egg
In the same pan where you toasted the bread, pour the remaining extra virgin olive oil (about 2 tsp — ~10 g) and heat over medium. Crack the egg (medium egg — about 2 oz / 55-60 g) and cook it “sunny-side up” for about 3 minutes. The white should be fully set and white, while the yolk should remain runny and inviting.Assemble your toast
Now it’s time to assemble the dish. Generously spread your fresh avocado cream over the toasted slice, creating an even layer. With a spatula, gently place the warm egg on top of the cream.Final touch
Finish the dish with a good sprinkle of black pepper to taste and, if you want a touch of color, a pinch of chili flakes or some sesame seeds. Serve immediately while the egg is hot!
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Storage tips and tasty variations
Storage
The guacamole toast with egg is a dish that should be eaten immediately. The toasted bread would lose its crispness when in contact with the avocado cream and the egg would lose its ideal texture.
The avocado: If you have half an avocado left, keep the pit in, coat the flesh with plenty of lemon juice and wrap it tightly in plastic wrap to prevent browning. Consume within 24 hours.
The cream: If you’ve already mashed the avocado, you can store the cream in an airtight container in the refrigerator for one day, but the flavor will always be best when made fresh.
Variations and substitutions
Bread: If you don’t have white sandwich bread, try a slice of rye or whole wheat bread for a more rustic and robust flavor.
Cheese: For an extra savory touch, crumble some Greek feta over the toast or add a shaving of Parmigiano-Reggiano.
Crispy note: Add some pumpkin seeds or toasted pine nuts on top of the egg to give an even more interesting textural contrast.
Light version: If you want to reduce fat, you can poach the egg instead of frying it: the “runny yolk” effect will still be guaranteed!
