Avocado Toast with Butter-Basted Fried Egg
Classic meets modern with this rich and hearty avocado toast. It all starts with a toasted or grilled slice of bread, a layer of avocado crema, and, finally, a butter-basted fried egg (sprinkled with a touch of chili flakes for a light kick).
Ingredients You’ll Need
This avocado toast is simple to put together. First, you’ll need to get the following ingredients:
- Avocado – 1 large avocado
- Plain Yogurt – 1/3 cup plain yogurt (or Greek yogurt or sour cream)
- Lemon Juice – 1 tbsp fresh lemon juice (from about half a lemon)
- Lemon Zest – zest from one lemon (optional)
- Bread – 4 thick slices of bread (multigrain, sourdough, or your favorite bread)
- Olive Oil – 2 tbsp extra-virgin olive oil
- Butter – 2 tbsp unsalted butter
- Eggs – 4 large eggs
- Chili Flakes – a sprinkle of chili flakes (to taste, depending on how spicy you want the eggs)
- Salt – 1/2 tsp kosher salt (or to taste)
- Pepper – 1/4 tsp ground black pepper (or to taste)
Instructions with Photos
Step 1. Make the avocado crema.
Cut the avocado in half, remove the seed/pit, and scoop up the flesh with a spoon into a bowl. Add the yogurt, lemon juice, lemon zest, a pinch of salt, and a pinch of black pepper. Blend everything together using an immersion blender.
Note: You can also mix it using a small blender or a food processor. You could also mash everything well with a masher or a fork. The blender or food processor is preferable to achieve the super smooth texture you see in the photo below.
Step 2. Toast or grill the bread.
Brush the bread slices with olive oil (using a pastry brush or drizzling the olive oil on). Then grill/toast the bread in a skillet, cast iron pan, or grill pan for about 2 minutes on each side over medium-high heat until lightly browned and toasted.
Note: You can also skip the olive oil and simply toast the bread in the toaster.
Step 3. Fry the eggs.
To a frying pan or skillet over medium heat, add the unsalted butter. When the butter is warm, crack each egg first into a small bowl and then transfer it to the pan or skillet. Using a spoon, scoop up the warm butter and pour it over the top of the eggs (basting them with the butter). Add a pinch of salt, pepper, and chili flakes.
Continue basting the eggs with the butter until they’re cooked to your liking. You can serve them sunny side up or flip them in the pan and cook until they’re over easy, over medium, or over well (depending on your preference).
Note: If using a non-stick pan to cook the eggs and a metal spoon to baste the eggs, make sure you don’t scrape the pan with the metal when scooping up the melted butter with the spoon.
Step 4. Get all the ingredients together.
Get the toasted or grilled bread, the avocado crema, and the butter-basted eggs together, ready to assemble the avocado toast.
Step 5. Assemble the avocado toast.
To each toasted bread slice, add 1/4th of the avocado cream, and top it with a butter-basted fried egg.
Additional Serving Ideas
Once you’ve topped the slices, they are good to pick up and eat. Each one is so filling and packed with flavor. You can have these for breakfast, brunch, or even a quick dinner.
You could go full American with some crispy bacon, or make it extra hearty with a side of potato bites and a dipping aioli or sauce.
If you made this and loved it, please leave a review below. Oh, and I’d also be keen to know what you served it with.
More Creative Avocado Toasts
In our household, we can’t get enough avocado toast! I make it often for breakfast, lunch, or even dinner, and in time I’ve experimented with some really tasty combos.
You can find all the avocado toast recipes here. Some of my favorites include this smoked salmon avo toast and this pesto scrambled eggs avocado toast.
Printable Recipe Card
Ingredients
- 4 thick slices of bread multigrain, sourdough, or your favorite bread
- 1 large avocado
- 1/3 cup plain yogurt or Greek yogurt or sour cream
- 1 tbsp fresh lemon juice from about half a lemon
- zest from one lemon optional
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 4 large eggs
- a sprinkle of chili flakes to taste, depending on how spicy you want the eggs
- 1/2 tsp kosher salt or to taste
- 1/4 tsp ground black pepper or to taste
Instructions
Make the avocado crema.
- Cut the avocado in half, remove the seed/pit, and scoop up the flesh with a spoon into a bowl.
- Add the yogurt, lemon juice, lemon zest, a pinch of salt, and a pinch of black pepper.
- Blend everything together using an immersion blender (note 1).
Toast or grill the bread.
- Brush the bread slices with olive oil (using a pastry brush or drizzling the olive oil on).
- Then grill/toast the bread in a skillet, cast iron pan, or grill pan for about 2 minutes on each side over medium-high heat until lightly browned and toasted (note 2).
Fry the eggs.
- To a frying pan or skillet over medium heat, add the unsalted butter. When the butter is warm, crack each egg first into a small bowl and then transfer it to the pan or skillet.
- Using a spoon, scoop up the warm butter and pour it over the top of the eggs (basting them with the butter).
- Add a pinch of salt, pepper, and chili flakes.
- Continue basting the eggs with the butter until they’re cooked to your liking. You can serve them sunny side up or flip them in the pan and cook until they’re over easy, over medium, or over well (depending on your preference) (note 3).
Get all the ingredients together.
- Get the toasted or grilled bread, the avocado crema, and the butter-basted eggs together, ready to assemble the avocado toast.
Assemble the avocado toast.
- To each toasted bread slice, add 1/4th of the avocado cream, and top it with the butter-basted fried egg.
Notes
It’s always a great idea to keep recipes you’d maybe like to make in the future on-hand. So don’t forget to pin this to one of your breakfast or brunch boards, using the image below.
