Avocado and egg toast with a lemon finish
Creamy avocado and a fully cooked egg turn toast into a straightforward breakfast. Lemon brings brightness and helps season the avocado without needing a long ingredient list. Choose bread sturdy enough to carry the topping.
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Original recipe · serves 2
Avocado and egg toast with a lemon finish
10 minPreparation12 minCooking22 minTotal
Ingredients
How to make it
- Place eggs in a saucepan and cover with water. Bring to a boil, reduce to a gentle simmer and cook for about 10 to 12 minutes, until yolks and whites are firm.
- Cool briefly in cold water, then peel using clean hands.
- Toast the bread. Mash avocado with lemon juice, oil and seasoning.
- Spread avocado over toast, slice the cooked eggs on top and serve promptly.
Make it work in your kitchen
Egg size and starting temperature affect timing, so check that yolks and whites are firm. The photograph is illustrative and may show a softer egg than this method recommends. For a packed breakfast, keep egg and avocado safely chilled and assemble close to eating.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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