Avocado & Egg Toast with Salsa

Ingredients (serves 1–2)

  • 1 slice (or 2) of bread (whole-grain, sourdough, multigrain, etc.)

  • ½ ripe avocado

  • 1–2 eggs

  • 2–3 tbsp salsa (store‑bought or homemade)

  • 1 tsp olive oil or butter

  • Salt & pepper, to taste

  • (Optional) lime or lemon juice

  • (Optional) chopped cilantro / parsley / green onion

  • (Optional) red chili flakes or hot sauce for heat

Instructions

  1. Toast the bread
    Toast your bread slices until golden and crisp.

  2. Prepare the avocado
    In a small bowl, scoop out the avocado. Mash lightly with a fork. Add a pinch of salt, pepper, and optionally a little lime or lemon juice to brighten the flavor.

  3. Cook the egg(s)
    You can cook the egg as you like: fried, poached, or scrambled.

    • Fried: Heat a skillet with olive oil or butter over medium heat, crack the egg in, and cook to your desired doneness.

    • Poached: Boil water gently, add a splash of vinegar, slip the egg in, and cook ~3–4 minutes for a soft yolk.

    • Scrambled: Whisk the egg(s), then cook gently in a skillet, stirring until just set.

  4. Assemble the toast
    Spread the mashed avocado over the toasted bread.
    Place the cooked egg(s) on top of the avocado layer.
    Spoon salsa over the egg (or drizzle around it).
    Sprinkle extra salt, pepper, herbs, or chili flakes as desired.

  5. Serve immediately
    Enjoy while the toast is still crisp and the egg warm.

Tips & Variations

  • Use fire‑roasted salsa or chunky tomato salsa for extra flavor (RealFoodWell mentions this as a great pairing). realfoodwell.com

  • For a Southwest twist, try scrambled eggs + smashed avocado + salsa as in the “Southwest Avocado Toast” variation. Zen & Spice

  • If you like a runny yolk, poaching or frying “sunny side up” works well — the yolk mixes with avocado and salsa.

  • Add extra crunch with radishes, onions, cucumber, or microgreens (used in some egg & avocado toast recipes)

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