Avocado toast is perhaps the most iconic “hipster breakfast”. But that doesn’t make it any less delicious. It’s so easy to make, not to mention healthy. This recipe tops the toast with eggs, but it’s so easy to customize. Use your favorite cheeses, add your favorite toppings, add an avocado or salsa if you like, or whatever suits your fancy.
For the plain toast, use whatever bread you have.

I like to toast the multigrain bread. For the poached eggs, you can use the same bread, but you can poach the eggs in the water you cook the bread in.

Why I love this simple breakfast toast

My favorite thing about this recipe is that you can make it fast. As a working mom, I have a lot to do and not a lot of time.

If you haven’t figured it out yet, I love bread. I made a grain bread once and actually got a week’s worth of toast out of it. The best part about it is how crispy it is, and the flavor. The malt powder is what makes the toast so good.

Any of the good gluten-free bread is the right pick, though I like this one because it’s a classic. I think it’s the right amount of bread and the right amount of malt powder.

How I came up with this recipe

For the eggs, I like poached eggs. I usually run them under cold water for a few seconds. Some people use fresh chives or cheese for the top. This would be delicious with bacon or avocado.

You can eat it just like this or you can spread it with your favorite condiment, such as maple syrup or honey.
Another great thing about avocado toast is how many different variations you can do on it. I like to keep it pretty simple with freshly cracked black pepper, eggs, and sprouts. Cream cheese often gets into the mix as well! I also like a good mustard with it.

When I was a child on the hipster farm, my grandmother would make me avocado toast each morning. I would go out to fetch the eggs from the chicken coop just as the sun was rising. The avocado slices would soften on the stove, and the toast would catch and release the juice into the air. I would call it some sort of miracle.

We’re nothing if not simple here, and this avocado toast is no exception. You start with two slices of thick, toasted bread. Then you start with good, ripe avocados. I like the pieces whole because they have so much more texture. Then you toss them with a bit of salt, a squeeze of lime and maybe some chipotle salt or smoked paprika, if you’re feeling it. Then you spread on the cream cheese.

How Grandma Walsh made her avocado toast

You pour a little coffee on it and it’s already the best thing you’ve ever eaten in your life. For all the talk about avocado toast being healthy, I have never seen any scientific evidence to suggest that is true. But even if it is, if you’re going to indulge in this decadent breakfast, why would you go light on the cream cheese? It’s the cream cheese that makes it all happen. The avocado slices aren’t so much baked as they are caramelized with their creamy flesh inside.

I have to admit, I’m not the greatest avocado toast maker. I like to use my hand-cranked mixer. But I do like a strong, pale green salad on the side. If you like to make this in a wok, then great. (You do not have to use toast as the crust.) You could do some brown rice, or toasted greens, and throw in some hard-boiled eggs. That’s the beauty of this. I used the leftover avocado, bread, lime, salt and olive oil to make a salad dressing. Just add a bit of lemon juice and olive oil, and you’re good to go.

I also baked a quick pan of cornbread and did a quick rosemary chicken recipe. One of my favorite things about making food is that it’s always good, no matter what you make. As with all healthy eating, it’s all about moderation.

Speaking of breakfast toasts, have you ever tried a simple breakfast of toast with a hazelnut-chocolate spread? Apparently it’s a very common breakfast in France! My sister Fiona visited Paris last summer and told me all about it.

The only thing that would be better would be if it was actually a sweet spread, not just a savory one.
My sister Fiona took some amazing photos of her own breakfast of toast in Paris! The toast goes really well with that chocolate spread.

Y’all, this avocado toast is something I would pay money for! But I will definitely pay the price for it because it’s so tasty.

My favorite ways to customize it

You can make it the day before and reheat it in the microwave. Just don’t forget to toast your bread first!
Breakfast is my favorite meal of the day, and it’s also something I make on the fly. I feel like it’s never a letdown, and always delicious. Hope this helps you decide which breakfast sandwich you want to try first!
If you have some toasted multigrain bread leftover, this is a great bread to try too!

Alright – ready to make this tasty breakfast? Let’s get started! Mix the beaten eggs and butter in a small bowl and spread it evenly on each slice of bread. Spread one side of the sliced toast with a little avocado oil, then place your egg on the first side. Top it with a piece of cheese, a piece of toast and an additional slice of avocado oil. Spread the remaining olive oil, egg, and cheese over the second slice of toast and top with the other slice. Repeat this step.

Bake the toast in the oven for 15 to 20 minutes until the eggs are just cooked.

Top the toast with sriracha sauce or hot sauce, or whatever you want.

These come together so quickly, and you can customize them to suit your own tastes. It’s a pretty great recipe for a breakfast to-go.

Making this ahead of time & freezing

You wouldn’t think toast would freeze well, but I’ve found that it works just fine. It’s great for those busy morning when you just don’t have time to put something together. The key to freezing this avocado toast is to not thaw it for more than one hour. The reason it works is because the toaster oven sets the bread at the correct temperature. So, if you allow it to sit in the toaster oven at a full-warm heat for an hour, it won’t go bad, because you’ve baked it for exactly the right amount of time.

If you’re searching for an easy breakfast topper for your old loaf of bread, look no further than this rustic version. It’s surprisingly easy to make. Just take a loaf of bread and toast it.
Then, add cubed, cooked turkey breast from an oven roasted bird. If you want, add smoked salmon on top of the turkey.

Then, top with fresh avocado slices and chopped scallions. And finally, drizzle the avocado with balsamic vinaigrette. Avocado toast is delicious with any kind of sausage, but we love this one for its richness.

Product recommendations for this recipe

A few years back, my friend Blanche came to dinner with a plate of artisanal, charcuterie-style roasted vegetables, with garlic mayo on top. It was so stunning, we became obsessed with making this at home. The key is to roast the vegetables as soon as you bring them home, because the texture is totally lost if they are left to simmer. I like to use my hand-cranked mixer, because it has a nice, solid motor, with a nice low-tremble whirl. Use some red onion, a few thin-cut garlic cloves, plus some thinly sliced red bell pepper and a jalapeño.

Blanche’s recipe called for a roasted garlic paste that came with the vegetables, but I hated it. When I made this at home, I used a medium garlic clove and lots of fresh thyme. It’s enough to flavor and dress the vegetables, without making them too garlicky. The shallots are optional, but I usually add a few there, and roast them until they start to brown, then use the bottoms of the slices to scrape up the brown bits. (We’re talking about the center, not the edge.) Also, you can use olive oil in place of olive oil, and as long as the roasting pan is shallow enough, you won’t have to keep replenishing it.

In the summer, I just roast the veggies on a baking sheet. It takes a little longer, but you can cook them outside or bring them inside for a few minutes before serving to make a nice warm foil-lined boat to hold the avocado toast.
I use pita bread for this. You could use pita with warm, soft inside, or even some baguette, although the bread will be very greasy. That’s a downside to my avocado toast. I’ve found that bread that’s lightly toasted, rather than lightly toasted, makes this work better. You can also use whole wheat bread, but you should probably have some of the avocado beforehand.

This is also a good recipe for using frozen vegetables, or a mix of frozen and fresh, because it takes some of the work out of peeling them.
It’s hard to get right with avocados, but this one does. Give it a try. And don’t forget to put some cream cheese on it.