Creamy avocado with roasted tomatoes – what a way to start your day! This avocado toast recipe with egg looks, and tastes, impressive but couldn’t be easier.
I’ll admit, it took me a while to get onto the ‘avocado toast’ band wagon, but once I started I was hooked! I love the way you can switch it up and try different combinations no matter what your mood, or what time of day it is, but I always find myself coming back to this avocado toast recipe.
I think that the acidity of tomatoes pairs perfectly with the rich, creamy texture of avocado but I’ve always had a soft spot for roasted tomatoes. While you could definitely top your toast with some slices of beautiful, fresh heirloom tomatoes, I think that the warm, slightly charred flavor of roasted tomatoes elevates the dish immediately, and it only takes a couple of minutes in a hot pan!
This version of the recipe includes goat cheese, which adds a sharp, salty note that I really think rounds out the dish. Some people don’t love goat cheese (I would know, I used to be one of them!) but my advice would be to find a nice soft, mild flavored goat cheese and go from there. Some of the really mild goat cheeses are almost like cream cheese, but if you can’t find any that you love, you could always swap the goat cheese out for some light, salty feta cheese.
Why You’ll Love This Avocado Toast with Egg
Firstly, it’s so easy! I definitely started having this recipe for breakfast and lunch but as time has gone on, I frequently find myself breaking out the avocado toast for dinner or a quick lunch – it’s so well rounded, filling and flavorful and yet it all comes together in under 30 minutes. Plus, there are so many different variations that you can try! From the type of bread, to how you cook the eggs, or even trying new and different toppings, this recipe never gets old.
Avocado Toast Ingredients
- Avocado: Look for soft, ripe avocados that are perfect for mashing.
- Egg: Cook the eggs the way you prefer.
- Goat Cheese: For this recipe I would suggest finding a soft and mild goat cheese, or you could swap it out for feta, cotija or whatever your favorite cheese is!
- Microgreens: Microgreens are nutrient powerhouses. They’re packed with potassium, iron, zinc, magnesium and copper, and are a fantastic source of antioxidants. If you struggle to get your greens in throughout the day, adding a handful of microgreens into your meals like this one is an excellent way to bump up your vitamins and minerals.
- Tomato: For this recipe I love to use a large, heirloom or vine ripened tomato, but you could also experiment with beautiful little cherry tomatoes, which you can fry by rolling them around a hot skillet until the edges are slightly seared and wilting.
- Bread: I’m using a loaf of whole grain bread, but sourdough also works incredibly well for this recipe. You just want to make sure that the bread you’re using is dense and sturdy enough to hold up all of the toppings – you don’t want your toast collapsing in front of you!
(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)
How to Make this Avocado Toast Recipe
- Roast: Sear the tomatoes on each side in a hot pan, for about 5 minutes per side.
- Fry: In a medium pan, fry your eggs in butter to your liking. I like my eggs sunny side up for that perfect runny yolk!
- Mash: Mash the avocado and lime juice together with a fork until smooth.
- Serve: Onto your toasted bread, layer avocado, sliced cucumber, goat cheese, tomato, microgreens and your egg. Serve immediately!
- Dairy Free: You can replace the cheese with a dairy free alternative, or another fantastic topping addition is hummus! Simply spread a layer of hummus onto your toast instead of the butter or cheese.
- No Tomato: If you don’t like tomatoes or just don’t have any on hand, another little burst of flavor that you could add is pomegranate seeds – these little purple gems are fresh and bright, and add a beautiful summery twist to this recipe.
- Gluten Free: These days there are so many fantastic gluten free bread options! You really are spoiled for choice, and I love finding gluten free bread that is packed with seeds and grains, that can really stand up to all of the toppings I love to pack on.
One of the problems that I always have with storing mashed avocado is the top of the mixture turning brown. But I’ve figured out that acidity really is the key to stop that from happening! With the acidity of the lime, your mashed avocado mixture should store well in a sealed container for 2 – 3 days. If you start to get any browning on the top you can simply give the mixture a good stir and it should freshen up the color a bit.
I would recommend frying a fresh egg each time you serve, however you could also soft boil a handful of eggs at the beginning of the week, and then they will be ready to serve after a bit of warming whenever you want an egg with your avocado toast!
Tomatoes store very well once they’re cooked. Simply pop them in an airtight container, and they will be good in the fridge for 4 – 5 days. Simply warm them up in a pan or the microwave when you want to serve.
- ½ cucumber
- 1 large tomato
- 2 Tbs. goat cheese (I used an organic/vegetarian variety from Whole Foods)
- 2 eggs
- 2 tbs. micro greens
- 2 avocados
- The juice of 1 lime
- 1 tbs. earth balance butter
- 1 loaf of whole grain bread
- In a medium-sized pan add half of the butter and the tomatoes and heat over a medium-high heat. (To get a good sear, don't move the tomatoes. Just let them sit for about 5 minutes). Cook for 5 minutes on each side.
- Once heated through, set aside.
- Add the remainder of the butter and fry the eggs. This should take about 4-5 minutes.
- Place the avocado flesh in a bowl along with the lime juice. Mash together until no large pieces remain.
- Thinly slice the cucumber.
- To serve, I layered the avocado spread first, then added the cucumber, goat cheese, tomato, micro greens and egg.
Try these breakfast recipes next!